Risotto Parmesan
Risotto Parmesan. Add the onion, and saute until translucent. In a medium ovenproof saucepan, melt the butter over medium heat.
Heat oil in a Dutch over over medium heat, then add onion. Add the chicken broth to the pan, and bring to a boil. Add shallots to oil, and cook, stirring, until translucent.
Add the onion, and saute until translucent.
Heat a deep skillet over medium heat.
In another medium Dutch oven or saucepan, heat enough olive oil to coat the bottom of the pan over medium heat. Bring the chicken stock to a simmer in a large saucepan over medium heat. Add the chicken broth to the pan, and bring to a boil.
Judul: Risotto Parmesan
Rating: 100% based on 788 ratings. 5 user reviews.
Linda Arevalo
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Rating: 100% based on 788 ratings. 5 user reviews.
Linda Arevalo
Thank you for reading this blog. If you have any query or suggestion please free leave a comment below.
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