EASY PARMESAN RISOTTO

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EASY PARMESAN RISOTTO

YIELDS 6
Recipe Type: Side Dish
Prep Time 15 min
Cook Time 30 min
Total Time 45 min

Ingredients

• 5 cups chicken broth or stock
• 1 1/2 cups water
• 4 tablespoons butter
• 1 small onion, finely chopped
• 1-2 large cloves garlic, minced
• 2 cups Arborio rice
• 1 cup white wine
• 1 cup grated Parmesan cheese (I found freshly grated it best)
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley

Instructions

1. Bring the broth and water to a boil in a large saucepan. Reduce heat to a low simmer and cover.
2. In a dutch oven melt butter over medium heat. Add in onion and cook until soft. Add in garlic and rice and cook, stirring frequently until grains are translucent around the edges. Around 3-5 minutes.
3. Add in the wine and cook stirring constantly until wine is fully absorbed (about 3 minutes) Stir in 5 cups of hot broth and reduce heat to medium low. Cover and simmer until almost all of the liquid has been absorbed (about 16-18 mins) stirring twice during this process.
4. Add in 1 cup of hot broth and stir gently until risotto becomes creamy. Add in the Parmesan cheese and remove from heat. If risotto needs "loosened" add in a little hot broth until desired consistency is achieved. Stir in chopped parsley if desired.

Recipe adapted from America's Test Kitchen