Easy Parmesan RisottoCourse: SidesCuisine: ItalianDifficulty: Easy
To me, Parmesan Risotto is the perfect blank canvas for just about any sautéed or roasted vegetable. I especially enjoy it in the summer with either roasted tomatoes or sautéed zucchini. And in the winter, I love it with roasted butternut squash, broccoli or cauliflower. I encourage you to master the basic risotto technique then riff on it to your liking!
2 cups Arborio rice
1 large onion, diced
2 garlic cloves, minced
3 tbsp white wine
8 cups chicken stock (you will probably need less, but I like to have a bit extra just in case)
1/2 cup Parmesan cheese, freshly grated using a microplane grater
4 tbsp butter
freshly cracked black pepper
- Heat stock in a medium pot, and keep at a low simmer on a back burner. In a 4 qt pot, heat 2 tbsp butter over medium high heat. Add onion, garlic, and a pinch of salt, and sauté until translucent, about 5 minutes. Reduce heat to medium, stir in rice, and sauté for 30 seconds. Add wine and stir until evaporated.
- Add broth 1/2 cup at a time, stirring frequently, allowing broth to be absorbed before adding more. Cook until rice is creamy but still a little al dente (about 25-30 min). Stir in remaining butter until incorporated, then cheese. Season to taste with Kosher salt and black pepper. Serve immediately.