A properly cooked risotto should be soft and creamy while keeping that al dente bite. While not difficult, there are essential steps and pointers along the way that will help you make restaurant-quality risotto at home. Watch the full tutorial below.👇
Eat Well.
SERVES4-6 SERVINGS
PREP TIME10 MINS
COOK TIME40 MINS
Parmesan Risotto
Arborio Rice
1 1/2 cup
Chicken Stock
4 cups
Olive Oil
1 tbsp
Garlic - Minced
1 tbsp
Butter
2 tbsp
White Onion - Chopped
1/2 each
White Wine
1/2 cup
Parmesan
1/4 cup
Kosher Salt
to taste
Ground Black Pepper
to taste
Directions
1. In a medium saucepan, heat the stock to a simmer. Lower the heat so the stock stays hot while you cook the risotto.
2. In a medium to large, heavy-bottomed saucepan, heat the oil over medium heat and add onion.Sautéfor 2 to 3 minutes or until slightly translucent, then add garlic and salt, stirring for 2 more minutes.
3. Deglaze with wine and cook until completely evaporated.
4. Add the rice to the pot and stir it with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. Make sure not to let the rice turn brown.
5. Add a ladle of hot chicken stock to the rice and stir every once in a while until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
6. Continue adding stock, a ladle at a time, for about 20-30 minutes or until the grains are al dente.
7. Stir in the remaining 2 tablespoons of butter and the Parmesan cheese. Season to taste withkosher saltand freshly ground pepper.
