Last week, executive chef Steve Croteau did a live Parmesan Risotto demo at the Pawtucket Feast & Fettle Fridge. In case you missed it, here are a few ✨ chef tips ✨ he shared to help you perfect your own batch at home.

Chef Tips:  

• Use a wide pan
• Constantly stir to prevent sticking
• Add stock in small increments
• Finish the risotto with cheese off the heat

Keep scrolling for the full recipe 👇

1. Heat olive oil in a wide pan over medium heat. Sweat onion and fennel until onions are translucent—about 3-5 minutes.

2. Add rice to the onion and fennel and sauté for 2-3 minutes.

3. Add wine and reduce for 5 minutes over medium/high heat.

4. Add the rice and continue cooking until all wine is absorbed.

5. Add stock in batches to rice and bring to a simmer. Repeat this process until the rice is cooked.

6. Stir in the parmesan, butter, and salt. Continue stirring until butter is fully incorporated.