Evenrood's Risotto Recipe
Chef varies seasonal ingredients (Add grilled chicken)
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, bring the chicken broth to a simmer. Keep it warm on low heat.
- 2
Sauté Onions and Garlic
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for another minute.
- 3
Toast the Rice
Add the Arborio rice to the skillet and stir well to coat the grains. Toast the rice for about 2-3 minutes until slightly translucent.
- 4
Add Broth Gradually
Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more broth. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.
- 5
Finish the Risotto
Once the rice is cooked, remove from heat and stir in the remaining butter, grated Parmesan cheese, salt, black pepper, and chopped parsley. Adjust seasoning to taste.
- 6
Serve with Grilled Chicken
Plate the risotto and top with slices of grilled chicken. Garnish with additional Parmesan and parsley if desired.