Parmesan Risotto
Follow this technique for how to cook risotto to make the best creamy parmesan risotto which you can modify in so many ways with various add-ins or toppings.
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
- 1/2 tsp fine sea salt, plus more to taste
- 7-8 cups chicken stock, low sodium,* or vegetable stock
- 2 cups arborio rice
- 1 cup dry white wine
- 1/2 cup freshly grated parmesan, plus more to serve
- freshly cracked black pepper, for garnish
- 1 Tbsp parsley , to garnish
Instructions
- 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.
- 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. Add onions and 1/2 tsp salt and sautee 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.
- 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.
- Add white wine to deglaze the pan and stir until the liquid has absorbed, about 2 minutes.
- Add 1 ladle of chicken stock and continue stirring until the rice has absorbed the broth. 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). Continue adding one ladle full at a time while stirring continuously. This process can take around 20-25 minutes depending on your desired doneness.
- 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.
Notes
*Homemde chicken stock will produce the best-tasting Risotto. If you aren't using low-sodium chicken stock, substitute half of the chicken stock with filtered water so it doesn't end up too salty, and add salt to taste at the end if needed.
Nutrition Facts
Parmesan Risotto
Amount per Serving
Calories
333
% Daily Value*
Fat
11
g
17
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
20
mg
7
%
Sodium
320
mg
14
%
Potassium
266
mg
8
%
Carbohydrates
45
g
15
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
9
g
18
%
Vitamin A
271
IU
5
%
Vitamin C
1
mg
1
%
Calcium
73
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
