Parmesan-Garlic Risotto

I watch Food Network and Top Chef. I’ve heard everyone touting risotto. I thought it was just rice. That was until my adorable friend, Vicki, made a pot for dinner.

Oh, little darling, was I ever wrong. It is so much more than just rice.

Risotto is a rich, creamy short-grained Italian rice called Arborio (Vialone Nano and Carnaroli can be used also). Because making risotto is a little time consuming, go ahead and make a big pot and warm up the leftovers later in the week for a second round. It is not something you just throw into a steamer and walk away from. No, you had better set aside about 30-40 minutes to babysit this pot of delicious goodness. It requires frequent stirring.

The dry grain is toasted in butter or olive oil, hit with white wine to open the outer shell, and then hot broth is slowly added until the rice has reached the perfect doneness called al dente (which means ‘firm, but not hard’) Now, I am not trying to be fancy throwing in Italian phrases like ‘al dente’. You do not want your risotto to become all mush. It truly needs that slight firmness for proper consistency.

After your risotto reaches glorious ‘al dente’ status, turn off the heat. Stir in some cold butter and parmesan cheese for an extra punch of creamy goodness. Serve (or spoon onto a shallow bowl) quickly because the residual heat from the pan will continue to cook the rice. Strap down. The next 30 minutes of your life are going to be a thick, buttery, velvety nirvana.

Parmesan-Garlic Risotto

This will easily serve 8-10 people.

1 Tbs. olive oil

3 cloves garlic, minced

1 onion, chopped

1 1/2 cups risotto (arborio) rice

1 cup white wine, heated

5-7 cups chicken or vegetable stock, heated

3 Tbs. butter, cubed

1 cup freshly grated or shredded parmesan cheese

1 Tbs. fresh parsley, chopped

Kosher or sea salt

Fresh ground pepper

In a large saucepan simmer stock.

In a separate, large dutch oven or heavy bottomed pot, heat olive oil over medium heat. Saute onions and garlic until tender and translucent. Add dry rice. Toss to coat with olive oil and toast about 2 minutes.

Pour in heated white wine. Stir until wine is absorbed, about 1 minute.

Add the first ladle of simmering stock. Stir until most of the liquid is absorbed. Add another ladle and stir until most of the liquid is absorbed. Continue this process until rice is tender but still a little firm (about 20 minutes). Turn off heat.

Stir in butter, parmesan cheese, parsley, and salt and pepper to taste. Serve warm. Reserve leftovers in refrigerator to warm and serve later.

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One Response to “Parmesan-Garlic Risotto”

  1. Chicken Breasts in Citrus-Onion Sauce « The Grateful Spread Says:

    […] The Grateful Spread tending passionate affection for really great food. « Parmesan-Garlic Risotto […]

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