Creamy Parmesan Risotto
If you're looking for a comforting and indulgent dish that can be made at home, look no further than this delicious Creamy Parmesan Risotto recipe. This satisfying dish features rich and creamy Arborio rice that is slow-cooked until it becomes tender and infused with the flavors of white wine, Parmesan cheese, and savory chicken broth. Whether you're serving it as a main course or as a side dish, this risotto is sure to impress.
Ingredients:
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- 6 cups chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 onion, chopped finely
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Directions:
1. In a saucepan, heat the chicken broth over medium heat until it begins to simmer. Reduce the heat to low to keep the broth warm.
2. In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and garlic and cook, stirring occasionally, for about 5 minutes or until the onion is soft and translucent.
3. Add the Arborio rice to the skillet and stir well to coat the rice with the onion and garlic mixture. Cook for about 2 minutes or until the rice begins to turn slightly translucent around the edges.
4. Add the white wine to the skillet and stir well. Cook for about 2 minutes or until the wine has been absorbed by the rice.
5. Begin adding the chicken broth to the skillet, one ladleful at a time, stirring well after each addition. Allow the rice to absorb the broth each time before adding more. Continue adding broth and stirring until the rice is cooked through and tender, which will take about 20-25 minutes.
6. Once the rice is cooked, remove the skillet from the heat and stir in the grated Parmesan cheese. Season the risotto with salt and pepper to taste.
7. Serve the risotto warm, garnished with chopped fresh parsley.
Tips:
- Keep the chicken broth warm as you cook the risotto. This helps the rice to absorb the liquid more easily and results in a creamier texture.
- Use a good-quality Parmesan cheese for the best flavor. Freshly grated cheese is ideal.
- Don't rush the cooking process by adding too much broth at once. The key to a good risotto is to add the liquid gradually and allow the rice to absorb it slowly.
Variations:
- Add cooked shrimp or scallops to the risotto for a seafood twist.
- Stir in some baby spinach or arugula just before serving for a pop of color and extra nutrition.
- Try using different cheeses in place of the Parmesan, such as Pecorino Romano or Asiago.