Casual Dinner Party Playlist, second course - Risotto con Parmigiano-Reggiano

 

The Recipe

 

The Wine

 

The Dinner Music

  • 5 cups (about) canned low-salt chicken broth

  • 4 tablespoons (1/2 stick) butter

  • 1 1/2 cups finely chopped onion

  • 1 1/2 cups arborio rice

  • 1 cup grated Parmesan cheese (more or less depending on taste)

  • 2 tablespoons chopped fresh Italian parsley

  • Shaved Parmesan cheese




 

 

Terlano 2006 Pinot Grigio - Pinot Gris/Grigio White Wine

Terlano 2006 Pinot Grigio - Pinot Gris/Grigio White Wine by Terlano from Trentino-Alto Adige, Italy. It is light straw in color with pleasant aromas of ripe melon and freshly picked MacIntosh apples. Crisp and light on the palate with lovely pineapple, Bartlett pear and apple flavors that harmoniously intermingle with orange zest and almond notes. The finish lingers with spicy tropical fruit. Pairs equally well with light seafood dinners and richer cream-based sauces.

 

 

The Scientist - Coldplay

Coldplay - A Rush of Blood to the Head - The Scientist

 

The Zephyr Song - Red Hot Chili Peppers

Red Hot Chili Peppers - By the Way - The Zephyr Song

 

That's The Way - Led Zeppelin

Led Zeppelin - Led Zeppelin III (Remastered) - That's the Way

 

On Call - Kings of Leon

Kings of Leon - Because of the Times - On Call

 

Major Label Debut - Broken Social Scene

Broken Social Scene - Broken Social Scene - Major Label Debut

 

Liar - Built to Spill

Built To Spill - You In Reverse - Liar

 

The Greatest - Cat Power

Cat Power - The Greatest - The Greatest

 

Talk Show Host - Radiohead

Radiohead - The Best of Radiohead (Special Edition) - Talk Show Host

 

Only Shallow - My Bloody Valentine

My Bloody Valentine - Loveless - Only Shallow

 

To You I Bestow - Mundy

James R. Mundy - Romeo + Juliet (10th Anniversary Edition) [Music from the Motion Picture] - To You I Bestow

 

    preparation

     

    Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan.

    Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in 2 tablespoons butter and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.



    Recipe adapted from Bon Appétit | May 1997