Parmesan Risotto

• portions: 6 servings
• temps actif: 30 minutes
• temps total: 45 minutes

Ingrédients

2 Tbsp unsalted butter (divided)

1 Tbsp extra virgin olive oil

1/2 medium yellow onion (1 cup finely chopped)

1 garlic clove (pressed or grated)

1/2 tsp fine sea salt (plus more to taste)

3-4 cups chicken stock

1 cup arborio rice

1/2 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 1 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 25-30 minutes depending on your desired doneness.

Once the rice is firm tender or your desired doneness, add remaining 1 Tbsp butter and freshly grated parmesan cheese.

Season to taste with salt and pepper.

Season with more parmesan, pepper and parsley.

Notes

What is the Secret to a Good Risotto?

In developing this recipe and testing countless variations, I discovered there are a few things that differentiate a decent risotto from a great one:

High-quality stock – Since the stock is infused into the rice, using homemade chicken or vegetable stock or a good store-bought stock will give you the best flavor. One of my favorite brands is Kettle & Fire and I find it’s the closest in flavor to homemade.

Risotto Rice – Use a short-grain rice that is high in starch and can absorb liquid without becoming mushy. We use Arborio rice, but Carnaroli or Vialone Nano rice are good options.

Don’t rinse your rice – the starch on the rice helps to create a creamy risotto so you don’t want to rinse it away.

Patience – add the chicken stock one ladle at a time and wait for it to incorporate before adding more.

Cook time – cook the rice to your desired texture. If you like it softer, keep adding more broth at the end. If you like it firmer to the bite, cook it for less time. You’ll know when the texture is right for you by tasting the rice.

Finishing touches – adding the butter and parmesan at the end transforms this risotto into a decadent side dish and adds tons of flavor.

Nutrition

• Calories: 333 kcal
• Lipides Totaux: 11 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 5 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 20 mg
• Sodium: 320 mg
• Glucides Totaux: 45 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 1 g
• Protéines: 9 g