Parmesan risotto

Parmesan risotto is a basic risotto recipe made with butter, parmesan cheese and fresh parsley. Parmesan risotto it’s an all-time Italian classic and it’s a perfect recipe to start with if you’ve never made risotto before (it’s never too late!). Making risotto involves stirring hot chicken stock into uncooked arborio rice (which is a starchy variety of short-grain rice) a ladleful at a time, and cooking slowly so that the stock is absorbed into the rice. This technique releases the rice’s starches, making a creamy, velvety dish. Risotto in Italy is normally first course, served on its own before the main course. Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains. The traditional texture is fairly fluid. So let’s see how to make a lovely, 100% Italian Parmesan risotto.


INGREDIENTSparmesan risotto

3 to 4 cups low-sodium chicken broth
4 tablespoons unsalted butter
1 onion, finely chopped
1 clove garlic, minced
1 1/2 cups Arborio rice
1 cup dry white wine, such as Pinot Blanc or Sauvignon Blanc
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan, plus more for serving

DIRECTIONS
In a medium saucepan, bring the broth to a simmer and keep warm over low heat. In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes.

Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total. Add the remaining butter and the salt, pepper, and 1/2 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste. Serve Parmesan risotto immediately, topping with additional Parmesan.

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