parmesan risotto
Nothing screams comfort food like Parmesan Risotto, a creamy, luscious rice dish with sweet onions, fragrant garlic, and sharp, nutty, freshly grated Parmesan.
prep time
10 Min
cook time
35 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons butter (unsalted or salted)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 cup arborio rice
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 4 cups chicken or vegetable stock, warmed
- 3/4 cup freshly grated parmesan cheese
- salt to taste
- freshly ground black pepper to taste
- 1 1/2 tablespoons chopped fresh parsley
How To Make parmesan risotto
-
Step 1In a skillet over medium heat, melt the butter and heat the olive oil. Add the onion and cook until it’s almost soft, stirring a couple of times.
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Step 2Add the Arborio rice and cook just until it starts to lightly brown, stirring constantly, about 2-3 minutes.
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Step 3Reduce the heat to low and add the garlic, cooking for 1 minute while stirring.
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Step 4Raise the heat to medium and add the wine. Cook until evaporated and absorbed into the rice, stirring constantly. Stir in the warmed stock ⅓ to ½ cup at a time. Continue cooking and stirring until the stock is absorbed between each addition of broth. Do not cook the last addition of broth all the way, as you want it creamy.
-
Step 5Add the Parmesan cheese and stir until melted and blended. Season with salt and freshly ground black pepper to taste. Sprinkle with chopped fresh parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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