Parmesan Risotto Recipe

Cooking Directions

1. 1

   Prepare the Broth

   In a medium saucepan, bring the chicken broth to a simmer over low heat. Keep it warm while you prepare the risotto.

2. 2

   Sauté Shallots and Garlic

   In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped shallots and sauté for 2-3 minutes until they become translucent. Then, add the minced garlic and sauté for an additional 1 minute until fragrant.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet and stir for about 1-2 minutes until the rice is well-coated and slightly toasted. This step enhances the flavor and texture of the risotto.

4. 4

   Deglaze with Wine (Optional)

   If using, pour in the dry white wine and stir continuously until the liquid is mostly absorbed by the rice.

5. 5

   Add the Broth Gradually

   Start adding the warm chicken broth, one ladle at a time, to the rice mixture. Stir frequently, allowing the rice to absorb the broth before adding more. This process should take about 18-20 minutes.

6. 6

   Check for Doneness

   After about 18-20 minutes, taste the risotto. It should be creamy and the rice should be al dente. If it's not done, continue adding broth and stirring until the desired texture is reached.

7. 7

   Finish with Cheese and Butter

   Once the risotto is cooked to your liking, stir in the remaining tablespoon of butter and the grated Parmesan cheese. Mix well until the cheese is melted and the risotto is creamy.

8. 8

   Season and Serve

   Season the risotto with salt and freshly ground black pepper to taste. Serve hot, garnished with chopped fresh parsley.