cheese | cooking | italian | meals | recipe | risotto | savory | white wine

Parmesan risotto, aka “white risotto.”

February 19, 2008

I’m back, and I have another recipe!

I make this a lot. mainly because risotto is SO EASY to make, its almost brainless. And its filling, so it makes a really great main dish as well as side dish. It takes some time to cook, and needs to be watched because it can scorch and if its not stirred enough it stays watery. But its simpler than it seems. There are so many possibilities: adding peas, different kinds of cheeses, different kinds of wine, etc. This recipe as a main dish serves 6, or 3 hungry people, or possibly 8 if its a side dish. Its a completely different experience from the Risotto col vino, which uses red wine and no cheese. Its a lighter risotto, more of a spring-y one.

PARMESAN RISOTTO

(Serves 6)

Getcha grimy hands on some:

  • 3 tablespoons olive oil
  • 1 clove of garlic, very very finely chopped
  • 1 small onion, finely chopped
  • 1 ½ cups Arborio rice
  • 3/4 cup dry white wine
  • 4 ½ cups reduced-sodium canned chicken broth*
  • ¾ cup GOOD quality shredded Parmesan cheese
  • 2 tablespoons butter
  • fresh thyme leaves, for garnish (optional, I prefer to use parsely flakes and basil, I buy it together in the spice department, its called ‘Italian Seasoning’ haha, how original)

Then you’re gonna:

  1. In a medium saucepan, heat oil over medium heat. Add garlic. Sauté onion until tender, about 5 minutes. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute. Season with salt. Gently heat broth; keep warm.
  2. Add about 1 cup of warm broth. Cook, stirring frequently, until absorbed. Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed, about 25 minutes total. The rice should be tender (but not mushy) and suspended in liquid with the consistency of heavy cream.
  3. Remove pan from heat. Stir in Parmesan and butter; season with salt and pepper. Serve immediately (risotto will continue to thicken as it sits). Garnish with thyme leaves, if desired.

Enjoy!

*I’ve found that two cans of 14.5 ounce chicken broth equals roughly 4 cups of it. Thats all I use, I don’t bother with the other half cup, and it works out just fine for me.

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  1. looks awesome! love your blog (especially all of the cupcakes) and have used some of your recipes. keep up the blog…i love reading it!

  2. Thank you so much! I’m really glad someone’s getting something out of it… 😉

    I’m not goin’ anywhere!

  3. That really sounds good. I’ve never been brave enough to try cooking risotto, I just imagine I’ll end up with a sort of rice paste. Ergh.

  4. Haha.. yeah before I made it the first time I was a bit intimidated. Especially since I saw Martha Stewart make it once and she went on and on about how you shouldn’t stir it too often cuz it gets gluey, but don’t stir it too little because it won’t thicken, and blah blah blah… But its easier than it seems. Ironically I have better luck with risotto than regular rice! My white rice always gets stuck together, but my risotto is perfect. Go figure.

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