Parmesan Risotto Recipe

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If you are looking for a creamy and delicious side dish, you can stop looking. Risotto is a perfect side for any meal from grilled meats to baked dishes. The slow and steady stirring gives the rice a creamy texture that is sure to please. Add in any of your favorite vegetables to make it a meal.
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  • 5 cups chicken or vegetable stock
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup onion, diced
  • 1 cup Arborio rice
  • 2 cloves garlic, minced
  • 1/4 cup white wine or vermouth
  • 1 tablespoon butter
  • 1/2 cup grated Parmesan cheese
10 mins
30 mins
40 mins
Bring stock to a boil. Turn to medium and leave on heat until dish is finished.

Place oil into a large, heavy-bottomed pan and heat to medium. Add onions and a pinch of salt. Sauté until soft, about 10-15 minutes.

Add 1/4 cup of hot stock to soften the onions. Let liquid evaporate.

Turn heat up to medium-high and add the rice all at once. Stir to coat the rice with oil. Toast the rice until edges of the grains are translucent, watching that the onions don't burn.

Add garlic and cook 30 seconds.

Deglaze the pan with the wine, stirring the rice until all the wine evaporates.

Add 1 cup hot stock and stir occasionally. Keep liquid at a gentle boil until it's all been absorbed. Add 1 cup hot stock and cook until absorbed. Repeat twice. Start tasting at about 15 minutes for doneness. Once the risotto is cooked to your liking, 15-20 minutes, stir in butter and cheese. Cover and let rest for 1-2 minutes.

NOTE: Just before serving, you can add a bit of hot stock to loosen the consistency, if necessary. Risotto should be creamy. You may not need all the stock.

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Parmesan Risotto Recipe Reviews

parmesan risotto

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"Mmmmmm! Enough said :)"
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