This parmesan risotto recipe is wonderfully delicious and perfect for an impressive dinner. If you follow my instructions, you will have a spectacularly creamy, delicious, cheesy risotto in no time.
In a large pot, heat butter on the stove. Add onions and garlic and saute until the onions turn translucent-- about 5 minutes.
Add the rice into the pot and stir for about 5 minutes, until the rice starts to toast. Do not allow the rice to burn.
Add the white wine into the pan to deglaze. Allow the wine to reduce by half.
Once your wine has reduced, add the chicken broth into the pot, ½ cup at a time. After each addition, stir the rice until the liquid is absorbed. Once the liquid is absorbed again, add another ½ cup liquid. Continue this process until the rice is cooked through.
You know the rice is done when you run a wooden spoon through the center of the pot, and the rice slowly moves back to fill the space.
Adding cheese may thicken your risotto a bit, so make sure it has a little extra liquid than you desire before adding the cheese. Once desired consistency is achieved, add the parmesan into the risotto.
Enjoy! Leave a comment on this post letting me know what you think!
Notes
Recipe copyright The Foreign Fork. For educational or personal use only.