Parmesan Risotto
Easy breezy parmesan risotto. Simple, straightforward, and absolutely delicious every single time you make it. It just takes a little patience and some TLC to bring out all the creamy, comforting flavors – but trust me, you will finish every last spoonful of the pot, I promise! Without further ado… let’s get cookin’!
Original recipe from All Recipes
1 and 1/2 tbsp olive oil
1 and 1/2 tbsp unsalted butter
1 shallot, finely minced
1-2 garlic cloves, finely minced
1 cup Arborio rice
1/2 cup dry white wine
3 cups hot unsalted vegetable stock, can also use unsalted chicken stock
1/3 cup Parmesan cheese, freshly grated
2-3 tsp Italian flat leaf parsley, finely minced
Salt and pepper, to taste
Instructions
Heat the olive oil and butter in a large pan over medium-high heat until the butter has melted. Lower the heat to medium-low and add the shallot and garlic. Cook, stirring occasionally, until the shallots are soft and translucent, about 5 minutes—avoid browning.
Add the rice and stir until it's well coated in the oil and slightly toasted, about 5 minutes. Pour in the wine and let it simmer until mostly evaporated.
Begin adding the boiling vegetable broth, one-third at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take 15 to 20 minutes in total. The rice should become creamy and tender, with a slight bite.
Remove from the heat and stir in the Parmesan, parsley, salt, and white pepper until fully incorporated. Serve right away. Enjoy!
