Risotto
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
The two most important parts of making a Parmesan risotto are the two main ingredients. Arborio rice is traditionally used for risotto because it is short-grain and the starches are what make risotto creamy. Really good chicken stock is going to lend its flavor to the risotto, so make sure it is super delicious to begin with.
Course:
Entrées, Side Dishes, Appetizers/Snacks
Cuisine:
Italian
Keyword:
Gluten Free, Make Ahead
Servings: 3 4 as a side dish
Calories: 578 kcal
Ingredients
- 4 cups chicken stock
- 1 tablespoon butter plus more at the end of cooking optionally
- 1 tablespoon olive oil
- ½ onion finely chopped
- 1 clove garlic minced
- 1 cup Arborio or Carnaroli rice
- ½ cup dry white wine optional
- ¾ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley optional
- salt and freshly ground black pepper
Instructions
-
Pour the chicken stock into a saucepan and bring the mixture to a boil.
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Reduce the heat to its lowest setting and keep warm.
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Heat a large sauté pan or skillet over medium heat. Add the butter and olive
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oil to the pan. Cook the onion until translucent and tender –about 5 minutes.
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Add the garlic and cook for an additional minute. Stir in the rice and coat each kernel well with the butter and olive oil. Add the white wine (if using) and stir until the wine has almost disappeared.
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Add a ladle of hot chicken stock to the pan and stir until almost all the liquid has disappeared again. Then, add another ladle of stock and continue to stir. Continue in this manner until the rice reaches the desired tenderness, adding one ladle of stock at a time. If you run out of stock before the rice has cooked to your satisfaction, simply continue using water instead of stock.
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When the rice is tender, remove the pan from the heat and stir in any cooked ingredients that you’d like in your risotto, along with the Parmesan cheese, more butter if desired and fresh parsley.
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Season to taste with salt and pepper.
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Spoon a mound of risotto in the center of the plate and garnish with more cheese if desired.
Recipe Video
Recipe Notes
*Make-ahead instructions:
Follow the recipe through step 3, stopping before the rice is completely tender.
Spread the rice out onto a baking sheet to cool, but do not refrigerate. When you are ready to serve dinner, return the rice to the sauté pan and continue to cook, adding the last ladle of stock and stirring. Proceed with step 4, stirring in any cooked ingredients, cheese and parsley, and serve.
Nutrition Facts
Risotto
Amount Per Serving
Calories 578
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g40%
Cholesterol 41mg14%
Sodium 878mg37%
Potassium 487mg14%
Carbohydrates 68g23%
Fiber 2g8%
Sugar 6g7%
Protein 22g44%
Vitamin A 560IU11%
Vitamin C 5.9mg7%
Calcium 298mg30%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.