A creamy and delicious Parmesan Risotto that is perfect as a comforting main dish or a sophisticated side. This recipe combines Arborio rice with a rich chicken broth, white wine, and freshly grated Parmesan cheese for a delightful culinary experience.
Preparation time
10min
Cooking time
25min
Ingredients
4 Servings
- 300 g Arborio rice
- 0.5 tsp black pepper
- 50 g butter
- 1 L chicken broth
- 2 cloves garlic
- 2 tbsp olive oil
- 1 onion
- 100 g Parmesan cheese
- 1 tsp salt
- 150 ml white wine
Directions
Step 1
Heat the chicken broth in a saucepan and keep it warm over low heat.
Step 2
In a large pan, heat the olive oil and half of the butter over medium heat.
Step 3
Add the finely chopped onion and garlic to the pan, and sauté until they are soft and translucent.
Step 4
Add the Arborio rice to the pan and cook for 2-3 minutes until the rice is lightly toasted.
Step 5
Pour in the white wine and stir until it is fully absorbed by the rice.
Step 6
Begin to add the warm chicken broth one ladle at a time, stirring constantly and allowing each ladle to be absorbed before adding the next.
Step 7
Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Step 8
Remove the pan from the heat and stir in the remaining butter and grated Parmesan cheese.
Step 9
Season with salt and black pepper to taste.
Step 10
Serve the risotto immediately, garnished with extra Parmesan cheese if desired.