Parmesan Risotto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/2 cups water
2 cups vegetable or chicken broth -
don't use low sodium
2 Tbsp butter, divided
1 small onion, chopped fine
salt and pepper
1 garlic clove, minced
3/4 cup Arborio rice
1/2 cup dry white wine
1 oz. Parmesan cheese, grated (1/2 cup)
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Directions: |
Directions:Bring water and broth to a simmer in a small sauce pan over medium heat. Remove from heat, cover, and keep warm.
Melt 1 Tbsp butter in medium sauce pan over medium-high heat. Add onion and 1/4 tsp salt and cook until softened (5 min). Stir in garlic and cook for 30 seconds. Add rice and cook stirring frequently, until grains are translucent around the edges (1 min). Add wine and cook, stirring frequently, until fully absorbed (3-5 min).
Stir in 2 cups reserved warm broth. Reduce heat to medium-low, cover, and simmer until almost all liquid is absorbed (12 min).
stir in 1/2 cup reserved warm broth and cook, stirring constantly, until absorbed (3 min). Repeat with additional broth 2 - 3 more times until rice is al dente (won't use all the broth). Off heat, stir in remaining 1 Tbsp butter and Parmesan. Season with salt and pepper to taste. Serve on a warm plate. |
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Number Of
Servings: |
Number Of
Servings:2-3 |
Personal
Notes: |
Personal
Notes: Love to make this when I'm feeling fancy. We like it topped with garlic shrimp and Parmesan shreds, but we have served it with everything from just cheese to balsamic pork chops. I have also made a variant of this recipe with Mexican flavors (omit wine, just use broth, Chihuahua cheese, black beans, corn, chili powder, and cumin).
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