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.
Keep scrolling for the full recipe 👇
SERVES: 8 EACH |
PREP TIME: 5 MINS |
COOK TIME: 30 MINS |
Olive Oil | 1 1/2 tsp |
Spanish Onions | 1/4 cup |
Fennel | 1/4 cup |
Arborio Rice | 1 1/4 cup |
White Wine | 1/2 cup |
Vegetable Stock | 4 1/2 cups |
Unsalted Butter | 1 1/2 tbsp |
Grated Parmesan Cheese | 1/2 cup |
Kosher Salt | to taste |
Chopped Parsley | to taste |
Directions
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.