Creamy Parmesan Risotto

• 份量: 4 servings
• 活動時間: 5 minutes
• 總時間: 40 minutes

食材

6 cups chicken stock (or vegetable broth)

3 tablespoons butter

1 small yellow onion, (finely chopped (about 3/4 cup)

1 1/2 cups Arborio rice (or Carnaroli rice)

1/2 teaspoon fine salt (optional)

1/2 cup dry white wine

1/2 cup freshly grated Parmigiano-Reggiano cheese

Freshly ground black pepper

步驟

Warm the broth. Pour the stock or broth into a pot and place over medium heat. Bring it to a gentle simmer and cover the pot to keep it warm.

Soften the onion. Heat 2 tablespoons butter in a deep skillet or heavy-bottomed sauté pan over medium-low heat. When the butter is melted, stir in the onion and cook, stirring often to prevent browning, until softened, 6 to 8 minutes.

Toast the rice. Stir the rice into the butter and onion and cook, stirring, until the grains look somewhat glassy and translucent and you can hear them crackle, 3 to 5 minutes. If your broth is not seasoned, add the salt.

Add the wine and broth. Raise the heat to medium-high and stir in the wine. Keep stirring until most of it has been absorbed, then lower the heat to medium and add a ladleful (3/4 cup) of hot broth and keep stirring until it is completely absorbed. Add another ladleful, stirring regularly and allowing the rice to absorb the liquid before adding more. Continue adding broth as needed and stirring until the risotto is creamy and al dente. Add a final splash of broth to give the risotto its signature “wavy” or “flowing” consistency; it should be slightly runny but still spoonable.

Finish and serve. Remove the pot from the heat. Add the cheese and 1 tablespoon of butter and stir vigorously until they're fully incorporated. Spoon the risotto into bowls and sprinkle a little more cheese and some freshly ground black pepper on top. Serve while still hot and creamy.

營養

• 卡路里: 485 kcal
• 總脂肪: 14.3 g
• 飽和脂肪: 8.2 g
• 不飽和脂肪: 5.1 g
• 反式脂肪: 0.3 g
• 膽固醇: 31.1 mg
• 鈉: 668 mg
• 總碳水化合物: 67.4 g
• 膳食纖維: 2.6 g
• 總糖: 2 g
• 蛋白質: 16.8 g