Parmesan Risotto
From Erin Cullum, POPSUGAR Food
Ingredients
- 3 1/2 cups low-sodium chicken stock
2 tablespoons olive oil
1 garlic clove, minced
1 shallot, finely diced
Salt and pepper, to taste
1 cup arborio rice
2/3 cup dry white wine
1 cup parmesan cheese
Parsley for garnish, optional
Directions
- Add stock to a medium-size pot and set over medium-high heat until simmering but not boiling. Keep at a steady simmer and lower the heat if necessary.
- On a separate burner, heat olive oil in a nonstick skillet over medium heat. Add garlic and sauté until fragrant but not browned, about a minute. Add shallots and sauté until soft, 1 to 2 minutes. Add a pinch of salt, add the rice, and stir, tossing to coat all the rice in olive oil and get lightly toasted, about 30 seconds.
- Add wine and cook, stirring, until fully absorbed by the rice.
- Add stock to rice, 1 ladleful at a time, allowing the rice to absorb all the liquid each time before adding more. This will take about 25 minutes total, and you'll want to keep stirring regularly. Once all the stock is absorbed, taste and make sure rice is fully cooked and not at all crunchy. If it's a little crunchy, heat another 1/2 cup of stock and add. Season with salt and pepper.
- Turn the heat off and add parmesan cheese, stirring until fully incorporated and the rice is creamy. Garnish with parsley, if desired. Serve warm.
Information
- Category
- Side Dishes
- Cuisine
- Italian
- Yield
- 2 to 4 servings
- Total Time
- 29 minutes, 59 seconds