Creamy Parmesan Risotto

A classic Italian dish made with creamy Arborio rice, fragrant garlic, and rich Parmesan cheese, finished with a sprinkle of fresh parsley.

Ingredients

5	cups good-quality chicken broth, hot
1⁄4	cup butter (no substitutes)
1	large onion, finely chopped
1	chopped fresh garlic
1 1⁄2	arborio rice
3	tablespoons butter
1 1⁄4	grated parmesan cheese (can use less)
2	finely chopped fresh parsley
	salt and black pepper

Instructions

• 1. Begin by bringing 5 cups of good-quality chicken broth to a gentle boil in a saucepan; reduce the heat to low and cover to keep it hot.
  2. In a separate heavy-bottomed saucepan, melt 1/4 cup of butter over medium-low heat. Add in the finely chopped onion and sauté until very tender but not browned, approximately 8-10 minutes.
  3. Introduce the chopped fresh garlic and stir for about 2 minutes until fragrant.
  4. Turn up the heat slightly and add the Arborio rice; stir for 1 minute to toast the rice slightly.
  5. Gradually ladle in 1-1/2 cups of the hot broth, allowing it to gently boil while stirring until the broth is absorbed.
  6. Add another 1 cup of broth, stirring continuously until absorbed.
  7. Incorporate the remaining broth in 1/2-cup increments, ensuring each addition is absorbed before adding more, until the rice is tender and creamy, which should take approximately 25-30 minutes.
  8. Stir in 3 tablespoons of butter and 1-1/4 cups (or less) of grated Parmesan cheese; blend well to create a luscious creamy texture.
  9. Season the risotto with salt and pepper to taste.
  10. Transfer the risotto to a serving bowl and garnish with a generous sprinkle of finely chopped fresh parsley before serving.

Jul 19, 2024