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Creamy Risotto Recipe

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This recipe for Creamy Risotto is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-2 tablespoons olive oil
1 peeled small diced yellow onion
3 finely minced garlic cloves
4 cups arborio rice
1 cup chardonnay
10 cups warm chicken stock
½ cup heavy cream
1 cup grated parmesan cheese
coarse salt and pepper to taste

** cut in 1/2 or 1/4 for 2 people
Directions:
Directions:
Add the olive oil to a large pot or rondeau over medium-low heat.

Pour in the onions and cook for 8-10 minutes or until lightly browned and translucent. Feel free to cook longer to caramelize.

Add the garlic and cook it just until fragrant, which takes 30 to 45 seconds.

Next, pour in the rice and toast for 3 to 4 minutes while constantly stirring.

Deglaze with the wine and stir constantly until all of it has been absorbed into the rice.

Add 4-8 ounces of warm chicken stock at a time to the rice while constantly stirring until it has been absorbed, and then repeat the process until the arborio rice is cooked to al dente. This process can take anywhere from 25 to 40 minutes.

Stir in the cream, Parmigiano Reggiano cheese, salt, and pepper, and cook for 2 to 3 more minutes.

Garnish with more Parmigiano Reggiano and optional minced fresh parsley garnish.

 

 

 

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