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 tbspunsalted butter (divided)
- 1 tbspextra virgin olive oil
- ½ mediumyellow onion (1 cup finely chopped)
- 2garlic cloves (pressed or grated)
- ½ tspfine sea salt (plus more to taste)
- 7 cupschicken stock (low sodium,* or vegetable stock)
- 2 cupsarborio rice
- 1 cupdry white wine
- ½ cupfreshly grated parmesan (plus more to serve)
- freshly cracked black pepper (for garnish)
- 1 tbspparsley (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. 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.
- 3
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.
- 4
Add white wine to deglaze the pan and stir until the liquid has absorbed, about 2 minutes.
- 5
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.
- 6
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.