Parmesan Risotto

February 18, 2009 at 1:10 pm 3 comments

Previously, I posted a shrimp risotto that makes a great meal in itself, but I thought it was time to post my usual go to risotto recipe. I normally serve this alongside chicken, or pork and it rounds out the meal perfectly. It does take a little bit of time to achieve the perfect creaminess, but is well worth the efforts. Sometimes I add some additional veggies or cheese, but no matter what it always turns out great.

I am also the proud new owner of a KitchenAid 12 cup food processor. My husband surprised me with this for Valentines Day. Of course, I had to use it right away and have used it three times in the past two days! One of those was to shred the parmesan for this risotto. Usually, I grate the cheese by hand, my arms gets tired, and it takes forever. This did all the work for me and fast! So, thank you honey! I love you and I absolutely LOVE this gift. 🙂


Parmesan Risotto
3 to 4 cups chicken broth
4 tablespoons unsalted butter
1 medium onion, finely chopped
1 clove garlic, minced
1 1/2 cups Arborio rice
1 cup dry white wine
1/2 teaspoon kosher salt
1/4 tablespoon freshly ground black pepper
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan, plus more for serving

In a medium saucepan, bring the chicken broth to a simmer and keep warm over low heat. In a separate medium saucepan or skillet, melt 2 Tbsp of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent and the garlic is fragrant, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer until all the liquid is absorbed, 3-5 minutes. Ladle 1/2 cup of the warm chicken broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat this step, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, about 20-25 minutes. Add the remaining butter, salt, pepper, and 1/2 cup of parmesan. Stir to incorporate. Adjust seasoning to taste. Serve immediately.

Source: Real Simple


Entry filed under: Sides.

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3 Comments Add your own

  • 1. Joelen  |  February 18, 2009 at 11:43 pm

    Looks fabulous and I love how parm just melts right into this!

  • 2. Joelen  |  February 21, 2009 at 2:06 pm

    Yay! Our husbands must have been on the same wavelength this Vday since I got the same EXACT KA food processor!! 🙂

  • 3. Risotto Cakes with Lemon Aioli « Just2Good  |  February 25, 2009 at 9:48 pm

    […] Cakes with Lemon Aioli Ingredients For the Cakes: Leftover risotto Panko Egg Flour Extra Virgin Olive […]

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