Creamy Parmesan Risotto
Ingredients:
1 cup Arborio rice (or Carnaroli)
4 cups chicken broth or vegetable broth, kept warm
2 tablespoons butter, divided
1 tablespoon olive oil
1 small yellow onion, finely chopped
½ cup dry white wine
¾ cup freshly grated Parmesan cheese (plus more for serving)
Salt and black pepper, to taste
Instructions:
1. Warm the broth:
Place the broth in a saucepan over low heat to keep it warm. Hot broth helps the risotto cook evenly.
2. Sauté the aromatics:
In a large skillet or heavy-bottomed pot, heat 1 tablespoon butter and the olive oil over medium heat.
Add the chopped onion and cook for about 3–4 minutes, until soft and translucent.
3. Toast the rice:
Add the Arborio rice to the pot. Stir for 1–2 minutes, coating the rice with the butter and oil, until the edges of the rice grains look translucent.
4. Deglaze with wine:
Pour in the white wine and stir until mostly absorbed (about 2–3 minutes). If skipping wine, use ½ cup warm broth instead.
5. Add broth gradually:
Add the broth ½ cup at a time, stirring gently and allowing each addition to be almost fully absorbed before adding more.
This process should take about 20–25 minutes, stirring often to release the rice’s starches for a creamy texture.
6. Finish with Parmesan and butter:
When the rice is tender but still has a slight bite (al dente) and the risotto is creamy, remove from heat.
Stir in the remaining 1 tablespoon butter and the Parmesan cheese until melted and creamy.
Taste and adjust with salt and black pepper.
7. Serve:
Serve warm, topped with extra Parmesan and fresh parsley if desired.
Tips for Perfect Risotto:
Stir often, but no need to stir constantly—just enough to prevent sticking.
Use warm broth to maintain even cooking.
Arborio or Carnaroli rice gives the best creamy texture.
#ricerecipe #dinnerideas #dinnerrecipe #dinnertime #italianfood #foodie #foodlover
[음악] [박수] [음악] 랄랄랄라 랄랄라 랄라 la la
1 Comment
Mmm delicious