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Risotto with Butter and Parmesan RECIPE

This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.


3 Tblsp. unsalted butter
1 medium onion, minced
1 1/2 cups Arborio rice (do not rinse)
1/8 tsp salt
1/8 tsp freshly ground black pepper
1 cup dry white wine
3 - 4 cups hot chicken stock, vegetable stock or low-sodium canned broth
1/2 cup freshly grated Parmesan cheese

  • In a medium size, heavy soup pot, melt 2 tablespoons butter over medium-high heat.
  • When it foams, add the onion and cook, stirring, until the onion is transparent, about 5 minutes.
  • Reduce the heat to medium, add the rice, salt and pepper and cook, stirring with a wooden spoon, until well coated, about 1 minute.
  • Add the wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes.
  • Add 1/2 cup chicken stock, stir and simmer, stirring occasionally, until the liquid is absorbed.
  • Repeat, adding 1/2 cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
  • Add the remaining tablespoon butter and the Parmesan cheese. Mix well, add salt to taste, and serve immediately.

Shirley Cline