Risotto is one of those dishes that seams fancy but isn't complex at all. While the traditional Italian rice dish is prepared with short-grained starchy rice called arborio rice, it can easily be made with a variety of additions for a more unique spin. Here's my recipe for Parmesan Risotto.
Parmesan Risotto
Ingredients:
- 1½ cups arborio rice
- 1 qt. chicken stock
- ½ cup dry white wine or vermouth
- 1 medium shallot, finely chopped (can substitute for ½ of a small onion)
- 3 tbsp. unsalted butter
- 1 tbsp. olive oil
- 1/2 cup fresh Parmesan cheese, grated
- salt and pepper to taste
Directions
Heat the chicken stock in the microwave or on the stovetop. Set aside.
In a saucepan or sauté pan, heat 1 tbsp. unsalted butter and olive oil. Add the finely chopped onion. Cook the butter, oil, and onion until the onion starts to become translucent. Add the rice and stir briskly, making sure to coat the rice with the butter mixture. Sauté the rice for about 2 minutes, until you notice a slight nutty aroma, making sure the rice doesn't become toasted or brown. Add the white wine to the rice mixture and stir until it is absorbed.
Need a wine pairing?
This sounds like a really nice recipe to serve company, and I love that you give a wine pairing suggestion! Thanks for sharing!
Risotto is that one recipe I get worried about trying to make on my own, but I will try this!
I have always failed with risotto. This looks really good though! Might just have to give it a try again 🙂
I always thought risotto was a difficult recipe but reading your post I am emboldened to try and make it. Looks delicious and I know my family will be impressed if I can pull it off.
It’s labor intensive because you can’t let it burn, but definitely easy to make overall.
I love risotto! Can’t wait to try this recipe.
I’ve always wanted to try risotto, and this sounds perfect. I love rice and Parmesan. The shallot is a nice tough.