Parmesan Risotto Recipe

Directions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken or vegetable broth over medium heat until it is simmering. Keep it warm on low heat while you prepare the risotto.

2. 2

   Sauté the Aromatics

   In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped shallots and sauté until they are translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet, stirring to coat the grains with the oil and butter. Cook for about 2 minutes until the rice is slightly translucent around the edges.

4. 4

   Deglaze with Wine

   Pour in the white wine and stir continuously until it is mostly absorbed by the rice. This should take about 2-3 minutes.

5. 5

   Add the Broth Gradually

   Begin adding the warm broth, one ladleful (approximately 1/2 cup) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladleful. This process will take about 18-20 minutes until the rice is creamy and al dente.

6. 6

   Finish with Parmesan and Seasonings

   Once the rice is cooked, remove the skillet from the heat. Stir in the grated Parmesan cheese, the remaining tablespoon of butter, salt, and black pepper to taste. Mix well until creamy.

7. 7

   Garnish and Serve

   Spoon the risotto into serving bowls, garnish with chopped fresh parsley, and additional grated Parmesan if desired. Serve immediately.