Dining and Cooking
Cheesy Garlic Risotto
In Risotto

Cheesy Garlic Risotto



Cheesy Garlic Risotto

Ingredients:
-½ of a yellow onion
-2 tablespoons olive oil
-2 tablespoons unsalted butter
-1 tbsp minced garlic
-1 cup arborio rice
-3 cups broth (beef or vegetable are great here)
-½ cup white wine (can substitute for more broth if alcohol free)
-½ cup freshly shredded parmesan
-2 tablespoons heavy cream
-1 tsp each: dried thyme leaves, salt and black pepper

Directions:

In a skillet over medium low heat, add 2 tablespoons of olive oil and the butter. Let the butter melt.
Slice the onion.
Add the onions to the skillet with ¼ tsp each salt and black pepper. Cook for 5-7 minutes until translucent.
Add the rice and garlic and toast for 2 minutes, stirring to toast all sides.
Combine wine and broth in a measuring cup. Slowly add ¼ cup of liquid at a time, stirring and letting the rice absorb the liquid for about a few minutes. Wait to add more until most of the liquid has been absorbed
Repeat adding liquid and letting the rice absorb until all the liquid has been added. The rice should be tender at this point. If it is not, add up to 1 cup more liquid.
Add in the heavy cream and freshly grated parmesan. Stir to combine.
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Even the simplest dishes like this cheesy garlic risoto taste so fancy when you eat them. We’re going to sauté down some onion, add some fresh garlic and some seasonings, and then we’re going to toast some aroreo rice in there before we let it absorb our broth and cream. Adding cheese to thicken, and we’re getting it ready to serve now. Details are below. I know you’re going to love this one.

3 Comments

  1. @adatenightin

    Cheesy Garlic Risotto

    Ingredients:

    -½ of a yellow onion

    -2 tablespoons olive oil

    -2 tablespoons unsalted butter

    -1 tbsp minced garlic

    -1 cup arborio rice

    -3 cups broth (beef or vegetable are great here)

    -½ cup white wine (can substitute for more broth if alcohol free)

    -½ cup freshly shredded parmesan

    -2 tablespoons heavy cream

    -1 tsp each: dried thyme leaves, salt and black pepper

    Directions:

    1. In a skillet over medium low heat, add 2 tablespoons of olive oil and the butter. Let the

    butter melt.

    2. Slice the onion.

    3. Add the onions to the skillet with ¼ tsp each salt and black pepper. Cook for 5-7 minutes

    until translucent.

    4. Add the rice and garlic and toast for 2 minutes, stirring to toast all sides.

    5. Combine wine and broth in a measuring cup. Slowly add ¼ cup of liquid at a time,

    stirring and letting the rice absorb the liquid for about a few minutes. Wait to add more

    until most of the liquid has been absorbed

    6. Repeat adding liquid and letting the rice absorb until all the liquid has been added. The

    rice should be tender at this point. If it is not, add up to 1 cup more liquid.

    7. Add in the heavy cream and freshly grated parmesan. Stir to combine.

  2. @Hecka_Cool_Dad

    I’ve only enjoyed Risotto once (I know weird) at a nice restaurant. So you know where I’m going with this…
    I’m out.