Parmesan Risotto Recipe
Make Parmesan Risotto Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over medium heat until it is warm but not boiling. Reduce the heat to low to keep it warm.
- 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 onion and sauté for 3-4 minutes until translucent. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Cooking the Risotto
- 3
- 4
Deglaze with Wine
Pour in the white wine and stir continuously until the wine is absorbed by the rice.
- 5
Gradually Add Broth
Begin adding the warm broth, one ladleful at a time. Stir frequently and allow the rice to absorb most of the liquid before adding the next ladleful. Continue this process for about 18-20 minutes, until the rice is al dente and creamy.
Finishing Touches
- 6
Add Cheese and Season
Once the rice is cooked, remove the skillet from heat. Stir in the remaining tablespoon of butter, grated Parmesan cheese, salt, and black pepper. Mix well to combine and adjust seasoning to taste.
- 7
Serve
Serve the risotto immediately, garnished with additional Parmesan cheese if desired.
