Creamy Parmesan Risotto
This Parmesan risotto cooks Arborio rice gradually with warm broth until the grains are tender and surrounded by a creamy, starchy sauce. White wine, garlic, Parmesan and fresh parsley give the finished dish its savory flavor.
Print Pin Servings: 12
Ingredients
- 8 cups chicken broth
- 1/2 cup finely chopped onion
- 1/4 cup olive oil
- 3 cups arborio rice
- 2 garlic cloves, minced
- 1 cup dry white wine or water
- 1/2 cup shredded Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 tbsp minced fresh parsley
Instructions
- Start the rice. Warm the chicken broth in a saucepan and keep it hot. Meanwhile, heat the olive oil in a Dutch oven and sauté the onion until tender. Stir in the Arborio rice and garlic, then cook while stirring for 2–3 minutes. Lower the heat and pour in the wine. Continue stirring and cooking until the rice has absorbed all of the liquid.
- Gradually add the broth. Pour the heated broth into the rice 1/2 cup at a time. Stir constantly, waiting until each addition has been absorbed before adding the next. Continue this process until the risotto becomes creamy and the rice is almost tender, about 20 minutes.
- Finish and serve. Stir in the Parmesan cheese, salt, pepper and fresh parsley. Cook and stir until everything is heated through and well incorporated. Serve immediately.
