Risotto with Parmigiano
Risotto, a northern Italian rice dish cooked with broth until it reaches a creamy consistency, can be flavored with various ingredients such as shellfish, sausage, vegetables, cheese, and herbs.
4 Cups Chicken Broth
4 tablespoons unsalted butter
1 medium onion finely chopped
1 clove garlic minced
2 cups Arborio rice
1 cup dry white wine (e.g. Pinot Blanc, Sauvignon Blanc)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmigiano, plus more for serving
In a medium saucepan, bring the broth to a simmer and keep warm over low heat.
In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes.
Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
Add the remaining butter and the salt, pepper, and 1/2 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste. Serve immediately, topping with additional Parmigiano
The creaminess of risotto comes from the stirring of the liquid into the rice, so don't rush it. Pour yourself a glass of wine and take your time!