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Parmesan Risotto
Don't worry if you have broth left over once the rice is finished cooking. If you do use all the broth and the rice has not finished cooking, add hot water.
* 3.5 cups low sodium-chicken broth
* 3 cups water
* 4 tablespoons (1/2 stick) unsalted butter
* 1 medium onion, diced fine
* Salt
* 2 cups Arborio rice
* 1 cup dry white wine
* 2 ounces Parmesan cheese, freshly grated (1 cup)
* Ground black pepper
1. Bring the broth and water to a simmer in a medium saucepan over medium-high heat. Reduce the heat to the lowest possible setting to keep the broth warm.
2. Melt the butter in a 4-quart saucepan over medium heat. Once the foaming subsides, add the onion and 0.5 teaspoon salt and cook, stirring occasionally, until the onion is very soft and translucent, about 9 minutes.
Add the rice and cook, stirring frequently, until the edges of the grains are transparent, about 4 minutes. Add the wine and cook, stirring frequently, until the wine is completely absorbed by the rice, about 2 minutes.
Add 3 cups of the warm broth and, stirring infrequently (about every 3 minutes) simmer until the liquid is absorbed and the bottom of the pan is dry, 10 to 12 minutes.
3. Add more of the broth, 0.5 cups at a time, as needed, to keep the pan bottom from becoming dry (every 3 to 4 minutes); cook, stirring frequently, until the grains of rice are cooked through but still somewhat firm in the center, 10 to 12 minutes. Stir in the cheese, season with salt and pepper to taste, and serve immediately in warmed shallow bowls.
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