Kittencal's Creamy Parmesan Risotto |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I have been making this for years it's one of my family's favorite rice dishes! use arborio rice only for this any other rice will not produce the same creamy texture - keep all chicken broth hot in a saucepan next to where you are making the risotto and also have a ladle handy - make certain to prepare this rice when you have a bit of time as it will take between 25-30 minutes in front of the stove top to make this. Ingredients:
5 cups hot good-quality chicken broth |
1/4 cup butter (no substitutes) |
1 large onion, finely chopped |
1 -2 tablespoon chopped fresh garlic |
1 1/2 cups arborio rice |
3 tablespoons butter |
1 1/4 cups grated parmesan cheese (can use less) |
2 -3 tablespoons finely chopped fresh parsley |
salt and black pepper |
Directions:
1. Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot.
2. In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes).
3. Add in garlic and stir for about 2 minutes.
4. Increase heat slightly and add in the rice; stir for 1 minute.
5. Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.
6. Add in another 1 cup broth, and stir until absorbed.
7. Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
8. Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine.
9. Season with salt and pepper.
10. Transfer to a bowl and sprinkle with chopped parsley.
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