Parmesan Risotto
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT40M30 Minutes
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Yield:4 Servings
Ingredients
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons butter
- 1 shallot, minced
- 1 clove garlic, minced
- 1 cup Arborio rice
- ½ cup dry white wine
- 3 cups hot vegetable stock
- ⅓ cup freshly grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- Salt to taste
- Ground white pepper to taste
- 19.17g olive oil
- 19.17g butter
- 1 shallot, minced
- 1 clove garlic, minced
- 236.59ml Arborio rice
- 118.29ml dry white wine
- 709.76ml hot vegetable stock
- 78.86ml freshly grated Parmesan cheese
- 25.56g minced fresh parsley
- Salt to taste
- Ground white pepper to taste
It’s incredible how a few simple ingredients can deliver such flavorful results. The preparation of risotto is known for the stirring, but the toasting of the rice is equally if not more important! Be sure not to skip that step.
Preparation
STEP 1
Heat olive oil and butter in a large sauté pan over medium-high heat until butter is melted. Reduce heat to medium-low and add shallot and garlic. Cook and stir until shallots are translucent but not brown, about 5 minutes.
STEP 2
Pour in rice and stir until it is coated in oil and has started to toast, about 5 minutes.
STEP 3
Pour in wine and simmer until it has mostly evaporated, then begin stirring in one-third of the boiling vegetable broth.
STEP 4
Continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite.
STEP 5
Remove risotto from heat. Stir in Parmesan cheese, parsley, salt, and white pepper until well combined. Serve immediately.
Options
For extra flavor and a great yellow color add a few threads of saffron to your broth while heating.