Umami Recipes
Umami Recipes

Vertigo’s Vittles

Whirlwind Parmesan Risotto

4 Servings

servings

45 Minutes

active time

15 Minutes

total time

Ingredients

3-ish Chicken Cups Broth

4 Tablespoons Butter, Divided

1 Cup Arborio Rice

1/3 Cup White Wine

3/4 Cup White Onion, finely chopped

1/2 Cup Parmesan Cheese, grated

Directions

Step 1 - Broth Prep:

Start by heating your broth to a gentle simmer in a separate pot. Once it’s simmering, reduce the heat to low. This will keep it warm and ready for your risotto magic.

Step 2 - Onion Saute:

In a saute pan, melt 2 tablespoons of butter over medium heat. Add the finely chopped white onion and gently sauté until it becomes soft and translucent. This is where the flavors start to build.

Step 3 - Rice Transformation:

Toss in the Arborio rice with the onions. Stir and cook for about 2 minutes. You're looking for the rice to get a nice coating of butter and start turning translucent. Now, introduce the white wine, and stir gently until it's fully absorbed by the rice.

Step 4 - Broth Integration:

Crank up the heat to medium-high. Begin the process of adding the warm broth, half a cup at a time. This is where your patience and stirring skills come into play. Stir constantly and gently, making sure each batch of broth is fully absorbed before adding the next.

Step 5 - Risotto's Journey to Creaminess:

Continue the process for about 15-20 minutes. The key here is to keep stirring and adding broth until the rice is tender and the texture is creamy and dreamy.

Step 6 - The Final Touch:

Once your risotto has reached its perfect creamy consistency, stir in the grated Parmesan cheese and the remaining 2 tablespoons of butter. This final step will bring a rich, velvety finish to your dish.

Step 7 - Season and Serve:

Give it a taste and season as needed. Serve this creamy, cheesy whirlwind of flavors hot, and watch as it casts a spell of delight on your taste buds!

4 Servings

servings

45 Minutes

active time

15 Minutes

total time
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