Parmesan Risotto

• 分量: 8 servings
• 調理時間: 5 minutes
• 総時間: 30 minutes

材料

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)

手順

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.

栄養

• カロリー: 333 kcal
• 脂肪総量: 11 g
• 飽和脂肪: 5 g
• 不飽和脂肪: 5 g
• トランス脂肪: 0.2 g
• コレステロール: 20 mg
• ナトリウム: 320 mg
• 炭水化物総量: 45 g
• 食物繊維: 2 g
• 糖質総量: 1 g
• タンパク質: 9 g