Creamy Parmesan Risotto
Ingredients
The base
-
½
cup
dry arborio rice
-
2½
cups
good chicken or vegetable stock
-
¼
cup
dry white wine
The aromatics
-
⅓
cup
finely chopped yellow onion
-
1
clove
garlic, minced
-
pinch
salt
-
pinch
freshly cracked black pepper
The fats
-
2
Tbsp
unsalted butter
-
1
Tbsp
extra virgin olive oil
The finishing touches
-
½
cup
freshly shredded parmesan
-
1
wedge
lemon
Instructions
- Heat the stock in a small saucepan over low heat and keep warm.
- In a skillet, heat olive oil and 1 tablespoon of butter over medium heat.
- Add the chopped onion and a pinch of salt, cooking until soft and translucent.
- Stir in the minced garlic and cook for 1 minute.
- Add the arborio rice, cooking for 2-3 minutes until a tiny white dot remains in the center of each grain.
- Pour in the white wine and cook until absorbed, about 3-4 minutes.
- Add a ladle of warm stock, stirring until mostly absorbed, then repeat until all stock is used, about 30 minutes.
- Taste the risotto to check for doneness, adjusting cooking time for desired texture.
- Once cooked, stir in the parmesan cheese and season with salt to taste.
- Turn off the heat and stir in the remaining butter, black pepper, and lemon juice before serving.
Nutrition Facts (estimated)
Servings
2
Calories
317
Total fat
15g
Total carbohydrates
38g
Total protein
9g
Sodium
400mg
Cholesterol
30mg
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