Creamy Parmesan Risotto | Pour Choices Kitchen

When it comes to risotto, remember this: It’s either the risotto or the children. Make the right choice. Now that we’re all on the same page. This is a delicious beginners risotto for those who are scared of the “constant” stirring method of making a traditional risotto. Trust me when you get behind the wheel, it’s super easy and you’ll love making this as a side dish for a lot of future meals!

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Grocery List:

1 1/2 cups Arborio rice
1/2 onion, diced
3 cloves garlic, minced
2 tbsp butter (plus more for optional finishing)
1 cup dry white wine
4 cups chicken stock, warmed
3/4 cup freshly grated parmesan
Salt & pepper to taste

today on poor choices we’re learning how
to ignore distractions with this creamy
Parmesan risotto that requires a good 30
to 40 minutes of your attention who’s
that crying in the background I don’t
know I’m making risotto we just got in a
car accident still whipping up my risoto
an asteroid just hit the earth oh guess
I got to eat this rotto quickly after
I’m done stirring and after you’ve made
this once the door is open to all sorts
of protein and vegetable additions
because even though it’s a Time suck
risotto is really really easy you just
have to ignore everything thing and
everyone starting off let’s go over some
ingredients because this is one of those
recipes it helps to have everything all
prepared by your side so you can have it
ready to go in if you’re stepping away
to grab stuff measure stuff cut stuff
then you run the risk of ruining your
risotto so first we need some good
quality chicken broth homemade is always
a great go-to but in this case I grab
some Kettle and fire the broth is going
to be a lot of the flavor so you don’t
want to skimp out and get some cheap 99
cent broth we need four cups of this and
I actually grabbed the last two at the
store which is why one is low sodium and
the other is regular but you can go with
either now next is a good dry white wine
and I got this Minaj TW Pino greo
because the name makes me smile but go
with whatever your favorite dry white
wine is we’re going to need a cup of
that then the most important piece of
this the arboro rice it’s an Italian
short grain rice that’s critical to
giving us that classic creaminess that
risotto has no other rice will do so
save that Uncle bins for another day
we’ll need a cup and a half of this and
some good quality parmesan that’s
freshly grated and I mean that just like
the chicken broth brings a lot of flavor
the parmesan is also the star of this
show so that prepackaged bag or that jar
ain’t it put it down I see you trying to
grab it I’m going to grade about a cup
of this with the plan being to use about
34 of it in the risotto and then the
rest just add some garnish to sprinkle
on top of the end hey what did I just
say put the jar of Parmesan back in the
refrigerator and of course we’ll need
half of a yellow onion finally dice so
it just melts right into that risotto
and about three to four cloves of
freshly minced garlic I usually use my
garlic press for this but I couldn’t
find it so I just did it with my knife
to get some reps in practice makes
perfect right and I’ve said this a ton
of times but don’t use that jar garlic
here okay this rotto is too precious for
that save that jar stuff for some
homemade buffalo sauce on some wings so
we’ve got all that prepped we want to
first take our four cups of chicken
broth and put it into a sauce pan and
warm it up we don’t want to add this
stuff cold to our rotto because it’s
only going to slow down the cook time so
get it over a low setting on the stove
and just have it near your main pan
ready to Ladle in as we need speaking of
a pan I’ve got mine over medium heat and
we’re going to add 2 tbsp of butter in I
actually use salted butter this time and
we’ll just let that melt for a second
and then we’ll add in the diced onions
and garlic and sauté for about 4 minutes
or so at least until the onions are soft
plenty of time to check your wine for
poison and admire possibly the only
Minaj TOA allowed in your house then
again I don’t know your life I’m not
Kink Shaman once soften We’ll add in our
cup and a half of rice and stir that
till you see every grain of rice coated
in that butter let that go for about a
minute or so and you’ll see the rice
turning translucent that is the perfect
time to add in our cup of wine and
reduce the heat to a simmer and pour it
around so that the wine distributes
evenly because we don’t want to stir
this at this point just let it simmer
until the wine is almost fully absorbed
then comes the fun part the ladle by lad
addition of our warmed up chicken stock
now there is a lot of debate about
whether you need to constantly stir or
not and honestly people have seemed to
have Success With both methods I think
it just comes down to How likely are you
to lose control of your cook like if
you’re not stirring are you most likely
to walk away and do something else and
then completely forget that you’re
cooking honestly I did what I’d call a
hybrid I stirred every now and then and
then I just didn’t go too far away I
stayed in the kitchen area but I wasn’t
babysitting this the entire time and as
far as intervals of time between ladling
the chicken broth in whenever I can draw
a line through my risotto with my
spatula and a state open that’s when I
would add in the next Ladle full of
broth and I just kept repeating that
till all the broth was used up and you
may notice that signature creaminess of
the rice doesn’t really happen to right
at the very end like it’ll look very
grainy and separated until like those
last two Ladle fulls then the creaminess
begins to come out so don’t panic if
you’re like 35 minutes in you’re like
wait this looks nothing like rotto it’s
coming once you have achieved that
signature creaminess it’s time to taste
because that’s what’s important the
mouth feel does it feel tender or does
it still have some bite and need some
more time to cook again don’t be
surprised if you’re cooking for 40
minutes minutes or so the patience is
well worth it if the mouth fill is good
kill the Heat and first we’re going to
add in that 3/4 of a cup of freshly
grated Parmesan because I know you
didn’t grab that bag of pre-ad Parmesan
from the grocery store Stir It Up and
then taste again now we want to see is
it parmesan enough doesn’t need salt
parmesan already has a saltiness to it
so we want to add that in first before
adding in additional salt because after
all this is a Parmesan based rotto so we
don’t want to have to back off the
cheese just because we overs salted too
much earlier and you can just do pinches
at it at a time there’s no real
measurement just sprinkle a little bit
in give it a stir sprink a little bit
more in if you need so and then also we
want to add in some freshly cracked
black pepper and then one final note
when stirring the risotto I’m being very
gentle with it as to not mash it and
turn it into some weird monstrosity of a
mashed potato rice texture so you know
be be careful with your rotto and last
optional addition if you really want to
die happy is a generous Pat of butter
again if you’re using salted butter just
keep that in mind when you’re doing the
salting earlier I often cook with both
salted and unsalted at the same time so
if I get the salt level right but I
still want some more buttery goodness I
can throw that unsalted butter in and
not mess it up I know I’m talking about
salt a lot but salt is just so important
in every single dish and I don’t want
you all to mess it up after spending all
that time with the stove then we plate
garnish with a little parsley maybe some
more parmesan and that’s it a simple
beginner’s rotto and now you can go
crazy with it you can add in some
asparagus which is a great Springtime
vegetable some mushrooms some shrimp
whatever you want that’s the beauty of
Rota it can be a side or a man hey
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enjoy this recipe and I will definitely
have some more Roto recipes in the
future but until then I’ll see you all
then peace