Parmesan Risotto Recipe
Arborio rice, chicken stock, Parmesan Reggiano, fresh herbs
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Ingredients
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Ingredients
Method
Directions
Prepare the broth
In a saucepan, bring the chicken stock to a gentle simmer. Keep it warm over low heat.
Sauté the aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Toast the rice
Add the Arborio rice to the skillet and stir well to coat with the oil. Cook for 2-3 minutes until the rice is lightly toasted.
Add broth gradually
Begin adding the warm chicken stock, one ladleful at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Finish with cheese and herbs
Once the risotto is cooked, remove it from heat. Stir in the grated Parmesan Reggiano and chopped fresh herbs. Season with salt and black pepper to taste.
Serve
Serve the risotto hot, garnished with additional Parmesan and fresh herbs if desired.