Creamy Parmesan Risotto
Course: SidesCuisine: AmericanDifficulty: Easy6
servings3
minutes40
minutesI have made risotto many times over the years, and it is one of those dishes I learned to appreciate through practice. At first, I struggled with getting the texture right, but after testing different methods and timings, I found what consistently works in my kitchen.
This Parmesan risotto is now one of my go-to side dishes when I want something creamy, comforting, and made from simple ingredients. I have found that making it from scratch not only tastes richer but also feels lighter and fresher compared to packaged rice mixes.
Over time, I have served this alongside fish, steak, and other meats, and it always pairs well because of its smooth texture and mild, savory flavor.
What I enjoy most is how something so simple can feel so satisfying at the table—so much so that there is rarely any left by the end of the meal.
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
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.