Creamy Parmesan Risotto

Creamy Parmesan Risotto

from graceandgoodeats.com
40 min
4 servings

This creamy Parmesan Risotto is perfect as a first course or side dish. Serve it alongside a pan-seared steak, add scallops, or toss in mushrooms to make this a delicious meal.

Ingredients

  • 5 cups chicken stock
  • 1 1/2 tbsp extra-virgin olive oil
  • 1 cup onion (, diced)
  • 1 1/2 cups Arborio rice (, uncooked)
  • 1/4 tsp salt
  • 1 tbsp unsalted butter
  • 1/2 tsp pepper
  • 4 oz Parmesan (, grated)
  • 1 tbsp fresh parsley (, chopped)

Directions

  1. 1

    Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.

  2. 2

    Heat a Dutch oven over medium heat. Add oil to the pot; swirl to coat.  (Everything from here on will be added to this pot.)

  3. 3

    Add onion; cook 5 minutes, stirring occasionally.

  4. 4

    Add the Arborio rice and salt, cook 1 minute, stirring frequently.

  5. 5

    Add 1/2 cup stock; cook 2 minutes or until liquid is absorbed, stirring frequently.

  6. 6

    Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.

  7. 7

    Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 20-25 minutes); reserve 1/3 cup stock at last addition.

  8. 8

    Remove pot from heat.

  9. 9

    Stir in reserved remaining stock, butter, pepper, and cheese.

  10. 10

    Top the risotto with parsley.