Parmesan Risotto ....to Die For! |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 20 |
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I just threw some ingredients together and OMG. I think I'm in heaven. Ingredients:
1 garlic clove, minced |
1 shallots or 2 tablespoons onions, minced |
2 tablespoons extra virgin olive oil |
1 cup arborio rice, uncooked |
1/4 cup white wine (optional) |
2 -3 cups chicken stock |
3 tablespoons parmesan cheese |
fresh ground black pepper |
Directions:
1. In 2L saucepan, cook garlic and shallot in olive oil over low heat until tender.
2. Add rice, wine, and 1/2 cup chicken stock. If not using wine, use extra 1/4 cup chicken stock.
3. Simmer (small bubbles, not boiling) for 15-20 minutes, adding 1/2 cup chicken stock as rice absorbs liquid.
4. When rice is al dente, remove from heat. There should still be thick liquid in the pot - this will be absorbed as it cools. Add parmesan and a little bit of freshly ground pepper.
5. Enjoy! Still tastes yummy if refrigerated and reheated.
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