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 |
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| 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. |
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| 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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 865.5 kcal |
| Protein | 31.8 g |
| Fat | 41.7 g |
| Carbohydrates | 88.2 g |
| Fiber | 3.8 g |
| Sugar | 3.8 g |
Published on Jul 19, 2024 by Luminița