Parmesan risotto is a delicious rich and creamy side dish and a great component to almost any meal. Although made with Arborio rice, this is far from a typical (or boring) rice dish. Be patient when cooking – the thick, starchy center of Arborio rice takes some time to soften but that’s what makes it so creamy.
Recipe and photograph by Kimme Hargrove
7 cups chicken stock
3 Tablespoons butter, divided
1 Tablespoon olive oil
1 large shallot, chopped
1 cup Arborio rice
½ cup white wine
½ cup Parmesan cheese, shredded
Salt to taste
Parsley for garnish
Using a medium saucepan, heat the stock until warm but not boiling. Set aside.
In a large skillet, heat 1 Tablespoon of butter and olive oil. After the butter has melted, sauté the shallot for 2-3 minutes until slightly translucent.
Add the rice, and toast it for about 2 minutes making sure all grains are coated with butter mixture.
Add wine, and stir until most liquid has been absorbed.
Using a soup ladle, add one ladle of stock at a time. Stir each ladle of stock until almost dry (but not completely), then add another ladle. Your heat should be on medium, and be sure to stir all the way to the bottom and make sure the pan doesn’t dry or stick.
Continue adding a ladle at a time of warm stock until most of the stock is used. Test the risotto to make sure it is cooked through the center. You may not end up using all of the stock, but it will close. The full process will take at least 30-45 minutes.
When grains become tender and not crunchy, but still firm to the bite, stir in the remaining 2 Tablespoons of butter, Parmesan cheese, parsley, and season to taste with salt.
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