Parmesan Risotto
Make a batch of tasty Italian parmesan risotto, perfect for a dinner party or special occasion. This dish is easy to make, even for a beginner, with the helpful tips and tricks I learned from going to culinary school in Italy.
Servings: 6 servings
Calories: 377kcal
Equipment
- saucepan
Ingredients
- 32 ounces vegetable stock
- 6 tablespoons unsalted butter divided
- 1 ½ cups arborio rice
- ¾ cup dry white wine
- 1 cup plus more for garnish finely shredded parmesan cheese
- 1 ¼ teaspoon Morton kosher salt
- ⅛ teaspoon finely ground black pepper
- infused garlic olive oil for garnish
Instructions
- Heat vegetable stock in a medium saucepan over medium high heat until it’s steaming.
- Roughly chop 4 tablespoons (56 grams) of butter into small, ¼ inch (½ cm) pieces and place in the freezer.
- Melt the remaining 2 tablespoons (28 grams) butter in a large saucepan over medium heat. Add rice to the saucepan and toast the rice until it’s translucent, about 4–6 minutes. You don’t want the rice to take on any color, so turn down the heat if you see browning.
- Add white wine, and cook until the rice has absorbed all the wine. Ladle ¾ cup (175 ml) hot stock into the large saucepan, just until the rice is covered. Once the rice has absorbed about half of the stock, add in another ½ cup (120 ml) ladle of hot stock. Continue this process until the rice is tender, but still has a bite to it. From the time you add in the first ladle of hot stock, it should take about 16 minutes to fully cook the rice. Once ready, the rice will still look a little soupy.
- Remove the risotto from heat, add the frozen butter to the rice, and stir until incorporated. Season with parmesan cheese, salt, and pepper. To serve, ladle the risotto on a plate, and tap the bottom of the plate to spread the risotto into a thin layer. Optionally, garnish with additional parmesan cheese and infused olive oil.
Notes
If you notice the risotto starts to firm up, heat and add a small addition of stock to keep the risotto creamy as you are serving.
If you're serving this for a dinner party, I'd suggest using carnaroli or vialone nano rice as it can withstand a longer serving time without seizing up.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 7 days.
Nutrition
Serving: 1serving | Calories: 377kcal | Carbohydrates: 43g | Protein: 9g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 1360mg | Potassium: 79mg | Fiber: 1g | Sugar: 2g | Vitamin A: 802IU | Calcium: 205mg | Iron: 2mg
