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Risotto

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Ingredients

Scale
  • 4 cups chicken stock
  • 6 tablespoons butter
  • 1 small yellow onion, finely chopped
  • 1 ½ cups arborio rice or long-grain carolina rice
  • ½ cup white wine
  • ½ cup freshly grated parmesan cheese
  • minced italian flat leaf parsley, optional

Instructions

  1. Warm the chicken stock in a saucepan over medium-high heat until it simmers. Then reduce the heat to keep it warm.
  2. In a heavy-bottomed skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
  3. Add another 2 tablespoons of butter and the arborio rice, stirring until the rice is well coated.
  4. Pour in the white wine, stirring until it cooks down and evaporates completely.
  5. Begin adding the warm stock to the rice, one cup at a time, stirring constantly until each cup is fully absorbed before adding more.
  6. The rice should be tender with a creamy texture, which should take about 25 to 30 minutes total cooking time.
  7. Finally, stir in the remaining 2 tablespoons of butter and Parmesan cheese. Serve hot, garnished with parsley and additional cheese if desired.

Find it online: https://www.receipster.com/creamy-parmesan-risotto-recipe/

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