Parmesan Risotto
From hythlae 14 years ago
- 30 mins to make
- Serves 6
This is your basic, easiest risotto recipe to which you can add almost anything. The only trick is learning when to add more broth: I add more when the simmering bubbles begin to turn from liquid to solid. Don't stop adding liquid until the rice feels just a tiny bit less than thoroughly soft. Read more This is hard to explain, so just keep trying and you'll get it. DO NOT rely on sight. Make sure to bite into the rice frequently as the risotto thickens. For variations, you can add mushrooms, fresh herbs, steamed vegetables, or different cheeses. For fresh herbs, place them in the pot at the very beginning when you start to add broth. For the rest, add them in after removing the risotto from the stove. I actually eat this dish as a main course with steamed broccoli on the side. See less
Ingredients
- 2 cups medium-grained white rice shopping list
- 4 to 6 cups chicken broth (organic!) shopping list
- 1 stick salted butter shopping list
- 1 onion, chopped shopping list
- 3/4 cup shredded parmesan cheese (all natural) shopping list
How to make it
- Melt the butter in a large stock pot over medium heat.
- Meanwhile, bring chicken broth to a simmer in a medium sauce pan.
- Add the onions and sauté for ten minutes, or until tender.
- Add the rice and stir frequently until rice begins to look translucent.
- Add one cup simmering broth.
- Stir slowly but steadily until liquid is absorbed by rice.
- Keep mixture lightly simmering at all times, reducing the heat as necessary.
- Repeat until 1-2 cups of broth remain. By this time, your rice should look begin to look creamy. (See Intro for more)
- Add one half cup broth at a time until risotto is thoroughly cooked (see note).
- Remove from heat.
- Add parmesan, season with salt and pepper to taste.
- Stir throughly but gently.
- Let risotto sit until flavors meld together (about 5 minutes).
- Serve hot.
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