Creamy Parmesan Risotto
A rich and creamy risotto with Parmesan cheese that brings warmth and comfort to any dinner table.
Ingredients
Main Ingredients
- 1 cup Arborio rice Essential for creamy texture.
- 4 cups chicken or vegetable broth Homemade is best.
- 1 cup white wine Dry wine like Sauvignon Blanc works best.
- 1 small onion, finely chopped Sweet varieties preferred.
- 2 cloves garlic, minced Fresh garlic enhances aroma.
- 1 cup grated Parmesan cheese Freshly grated for best flavor.
- 2 tablespoons butter Use room temperature for easy melting.
- Salt and pepper to taste Adjust based on your palate.
- Fresh parsley for garnish (optional) Adds color and freshness.
Instructions
Preparation
- In a saucepan, heat the chicken or vegetable broth over low heat, keeping it warm.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Stir in the Arborio rice and cook for 2-3 minutes until lightly toasted.
- Pour in the white wine and stir continuously until mostly absorbed.
- Begin adding the warm broth, one ladleful at a time, stirring frequently until the liquid is mostly absorbed before adding more. Continue until the rice is tender yet still slightly al dente, about 18-20 minutes.
- Once the rice is ready, remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Transfer the risotto to serving plates while hot, and optionally top with seared scallops or shrimp.
Notes
Incorporate quality ingredients for the best flavor. Store leftovers in an airtight container for up to 3 days.