Recipe: Parmesan Risotto

Risotto...I do so love creamy, dreamy, cheesy risotto. It has a reputation for being difficult to make but I found a step by step recipe that I am going to try soon. Maybe you will like it, too.





Parmesan Risotto

SERVES: 8
TIME: 50 minutes

You Will Need:

10-12 cups reduced-sodium or homemade chicken broth
2 tbsp. olive oil
2 tbsp. plus 1 tsp. butter, divided
1 medium onion, chopped (about 1 1/2 cups)
2 1/2 cups risotto rice
3/4 cup dry white wine
1/2 tsp. salt
1/2 cup freshly grated Parmesan cheese, plus more for serving
1/2 tsp. freshly grated black pepper
1/4 cup chopped flat leaf parsley

1. Bring chicken broth to a simmer in a medium pot. Keep at a simmer, covered, over low heat.

2. Heat the olive oil and 2 tbsp. butter over medium heat in a heavy-bottomed 8-qt. pot. Add onion and saute, stirring occasionally, until translucent and beginning to turn golden, about 10 minutes. Add rice and saute, stirring constantly, until just the edges of the grains look translucent, about 3 minutes.

3. Add wine and 1/2 tsp. salt and cook, stirring, until wine is completely absorbed by rice. Add about 1/2 cup hot broth to rice and cook, stirring constantly, until broth is completely absorbed by rice; reduce heat to medium-low if mixture starts to boil. Continue adding broth 1/2 cup at a time, stirring until each addition is absorbed before adding the next, until rice is just tender to the bite (15-30 minutes; you will have broth left over). Keep rice at a constant simmer.

4. Remove rice from heat and stir in Parmesan, pepper, parsley, remaining 1 tsp. butter, and salt to taste. For a looser risotto, stir in 1-2 cups of the remaining broth. Serve immediately, with more Parmesan on the side for sprinkling on the top.

Per 1-cup serving: 307 cal 83 cal from fat 10 g protein 9.2 g fat (3.7 g sat) 46 g carb 4.3 g fiber 1,008 mg sodium 14 mg chol


Recipe - Sunset magazine, February 2009.