Parmesan Risotto
Ingredients
Scale
- 6 cups broth (chicken or vegetable broth)
- 2 tablespoons olive oil
- 1 onion (finely diced)
- 2 cups Arborio rice
- 1/2 cup white wine (or more broth)
- 2 tablespoons butter
- 3/4 cup Parmesan cheese (grated )
- salt and black pepper ( to taste)
- 1 tablespoon parsley (optional for serving)
- Parmesan (shaved or grated, optional for serving)
Instructions
- In a saucepan, bring broth to a simmer on low heat. This saucepan will continue to simmer, keeping the broth warm while the risotto dish is being cooked.
- In a large pot or dutch oven, heat olive oil over medium heat. Add the onion and saute for 3 minutes or until the onion begins to soften. Add the rice and continue to saute for 1 minute.
- Add the white wine and cook while stirring until it evaporates.
- Add 1/2 cup of the warm broth and cook while stirring the rice for a couple of minutes until the water is evaporated. Continue adding broth and stirring until it is evaporated, repeating this until the rice is cooked. This will take about 20 minutes. Note: If your broth is running low, add more broth or add water to the simmering saucepan to ensure there is enough warm liquid to use.
- Once the rice is cooked, turn off the heat. Add the butter and Parmesan and stir to incorporate. Taste the risotto and add salt and pepper as needed. Sprinkle with parsley and Parmesan before serving, if desired.
Find it online: https://thecookingjournal.com/parmesan-risotto/