Risotto Rice

Parmesan Risotto

Written by Published on in Pasta, Side Dishes

A nice cheesy Parmesan Risotto

Ingredients

  • 4 Tbsp unsalted butter, divided
  • 1 Tbsp extra virgin olive oil
  • 1/2 medium yellow onion, 1 cup finely chopped
  • 2 garlic cloves, pressed or grated
  • 7-8 cups chicken stock or vegetable stock
  • 2 cups arborio rice (Substitute Jasmine rice if not available)
  • 1 cup dry white wine (Optional)
  • 1/2 cup freshly grated parmesan, plus more to serve
  • Freshly cracked black pepper, for garnish
  • 1 Tbsp parsley , to garnish

Directions

  1. Heat up your chicken stock in a separate large saucepan or pot. Bring it to a simmer then reduce heat to the lowest setting just so it stays hot.
  2. Place a large pot or 5 1/2 qt dutch oven on a second burner over medium-low heat and add 2 Tbsp butter and oil.
  3. Add onions and sauté the onions over low heat stirring frequently with a spatula until softened and translucent (don’t brown), about 6-7 minutes. Add garlic and stir another 30 seconds.
  4. Add rice, increase to medium heat, and stir constantly for 2 minutes until toasted. The rice will start to look translucent and barely golden, about 3 minutes.
  5. Add white wine to deglaze the pan and stir until the liquid has absorbed, about 2 minutes.
  6. Add 1 ladle of chicken stock and continue stirring until the rice has absorbed the broth.
  7. Add the remaining broth one ladle at a time allowing the liquid to almost completely absorb each time (don’t let it get too dry or it can stick and burn).
  8. Continue adding one ladle full at a time while stirring continuously. This process can take around 20-25 minutes depending on your desired doneness.
  9. Once the rice is firm tender or your desired doneness, add 2 Tbsp butter and freshly grated parmesan (1/2 cup). Season to taste with salt and pepper. Season with more parmesan, pepper and parsley.

Thanks to https://natashaskitchen.com/classic-risotto-recipe/