Biscotti Alla Parmigiana Recipes

RISOTTO ALLA PARMIGIANA

Steps:

• Heat ½ the butter and sweat the onions.
• Add rice and stir until rice appears shiny.
• Using a 6 oz ladle, add 2 scoops of stock to the rice.
• Stir the rice over medium heat until almost dry.
• Repeat from step 3 until all stock has been used up.
• Stop cooking when rice is moist and creamy.
• Remove from heat and stir in remaining butter and parmesan cheese.

BISCOTTI ALLA PARMIGIANA

Steps:

• In a bowl of a food processor add flour, butter, Parmesan cheese, rosemary and salt.
• Pulse until crumbly, but sticks together when pressed with fingers.
• Pour onto a floured pastry board and gather into a ball.
• Cover it with plastic wrap and allow dough to rest in refrigerator for 1 hour.
• Preheat oven to 350 degrees F.
• Remove dough from the refrigerator and allow it to warm slightly, about 10 minutes.
• Place rested dough on a lightly floured pastry board and roll out to 1/2-inch thickness.
• Line a baking sheet with a silpat mat or parchment paper.
• Using a 2-inch cookie cutter, cut out circles and place them on the baking sheet, 1-inch apart.
• Gather dough scraps into a ball.
• Roll out leftover dough and cut additional circles.
• Continue until all the dough is used.
• If the dough becomes too soft and the butter starts to melt, place it back into the refrigerator to firm up again.
• Place in oven and bake 8 to 10 minutes or until golden brown.