Creamy Parmesan Risotto
Course: SidesDifficulty: Medium
Servings
6
servingsPrep time
3
minutesCooking time
40
minutesThis rich and creamy Parmesan Risotto is a simple side dish recipe and much healthier than those packaged rice mixes. Your family will fight over the last scoop. It is a great side for fish, steak or any other meat.
Ingredients
5 Cups of simmering Chicken Stock
1 1/2 cups Arborio Rice
1 diced Shallots
1/2 cup of Chardonnay wine
1 1/2 Tbsp Olive Oil
1/2 cup freshly grated Parmesan cheese
3 Tbsp of Butter
2 teaspoons of Kosher Salt
2 Tbsp fresh parsley for garnish
Directions
- Heat the Chicken Stock in a medium sauce pan. Keep it hot during preparation.
- Heat the 1 1/2 Tbsp and Olive Oil in a large, heavy saucepan over medium heat. Add the shallot and saute, stirring occasionally until softened and translucent. Do not brown. Add the rice and stir to coat. Cook rice, stirring frequently until well coasted and grains start to appear translucent, about 2 minutes. Add the wine and stir constantly until it has evaporated, about 2 minutes.
- Add 1 soup ladle of the hot stock, and cook stirring constantly, until almost all of the liquid has evaporated. Continue adding stock 1 ladle at a time, stirring constantly until each is absorbed before adding the next. Cook until rice is tender but firm in the center (about 20-25 minutes)
- Remove pan from heat and stir in 3/4 Parmesan Cheese and salt. Add 1 1/2 tsp of butter to reach desired consistency. It should be loose. If it is not creamy enough, you can add 2 more Tbsp of Butter. Top with minced Parsley and serve.