Parmesan Risotto With Creamy Arborio Rice and Grated Parmesan
By Lucas Morgan
Prep
5 min
Cook
30 min
Total
35 min
Servings
6
Level
Easy
Prepare the broth and shredded Parmesan before making this six-serving Parmesan risotto recipe‚ cook it close to mealtime‚ and store leftovers to eat at another time․ Arborio rice becomes creamy when cooked in hot broth․ Butter and shredded Parmesan add creaminess and flavor to risotto․
Chicken or vegetable broth is added as a liquid․ A very low simmering temperature helps keep freshly added broth hot․ Olive oil is used to sauté chopped onion until tender․ Arborio rice is sautéed in olive oil‚ and white wine is added and cooked off before adding broth․ High-quality olive oil and broth add flavor to the dish because the rice absorbs these ingredients․ Butter and freshly grated Parmesan cheese are stirred into the dish․ Additional seasonings include salt‚ pepper‚ parsley‚ and Parmesan cheese․
The rice should be stirred after each half-cup of broth evaporates․ Continue adding broth until the rice is cooked‚ about 20 minutes․ Texture problems with this recipe include substituting other types of rice‚ Jasmine and Basmati rice have long grains that lack starch․ Ways to avoid the broth level running low include adding additional broth or water to the cooking pot as needed․
Side dish or topping for seared scallops and shrimp․ Other main dishes to serve with this recipe are steak and grilled chicken․ The recipe recommends adding broth or water to leftover rice to reheat and loosen it if you want to use leftovers later․
Why you'll love this recipe
- Serves six people․ One batch can be cooked and served along with other food and set aside for planned portions․ The recipe provides directions for reheating with broth or water․
- Preparation time can be lowered by peeling and cutting the onion and scraping the cheese before cooking․ Much of the cooking time can be spent ladling warm broth into the dish slowly․
- Leftover dishes with rice can be consumed by adding liquid to cooked rice in a pan to soften and make the rice spoonable when reheated․
- Serving the dish as a side can reduce preparation time because you can make the dish in bulk․ You can add scallops‚ shrimp‚ steak‚ or other grilled meats to make the side dish a complete meal․
- The recipe calls for pantry items and Arborio rice․ Broth‚ onion‚ wine‚ butter‚ and cheese can be prepared ahead of time along with other dishes․
- The hot broth is added by spoonfuls․ This cooks the rice evenly and gives the cook practice using a method for preparing larger quantities of rice in the future․
Ingredients
- •6 cups chicken or vegetable broth
- •2 tbsp olive oil
- •1 onion (finely diced)
- •2 cups Arborio rice
- •½ cup white wine (or more broth)
- •2 tbsp butter
- •¾ cup Parmesan cheese (grated)
- •salt (to taste)
- •black pepper (to taste)
- •1 tbsp parsley (optional, for serving)
- •Parmesan (shaved or grated, optional for serving)
Instructions
- 1
In a saucepan, bring the broth to a simmer over low heat and keep it simmering while cooking the risotto.
- 2
In a large pot or Dutch oven, heat the olive oil over medium heat.
- 3
Add the onion and sauté for 3 minutes, or until it begins to soften.
- 4
Add the Arborio rice and continue to sauté for 1 minute.
- 5
Add the white wine and cook while stirring until it evaporates.
- 6
Add 1/2 cup warm broth and cook while stirring for a couple of minutes, until the liquid evaporates.
- 7
Continue adding broth and stirring until each addition evaporates, repeating until the rice is cooked, about 20 minutes. Add more broth or water to the simmering saucepan if needed.
- 8
Turn off the heat, add the butter and grated Parmesan, and stir to incorporate.
- 9
Taste and season with salt and black pepper as needed.
- 10
Sprinkle with parsley and additional Parmesan before serving, if desired.
FAQ
Nutrition (per serving)
Calories
382
Protein
9g
Fat
12g
Carbs
58g
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