Saturday, September 19, 2009
Yummy Parmesan Risotto
I don’t remember why I first tried to make risotto. I hadn’t heard of it before but it sounded like it could be good. I compared a bunch of recipes and came up with this one after a few questionable attempts. I make this a lot, usually on weeknights. It’s one of my son’s favorite foods, so it’s fun to make it for him. I made this for my parents last night and it turned out wonderful!
This amount will serve about 4 people as a side dish.
1 cup Arborio rice
2 tbsp olive oil
½ cup white wine
1 small onion, finely chopped
3 garlic cloves, finely chopped
1 box chicken stock (4-5 cups)
1 handful grated parmesan cheese
In a medium-sized skillet, heat olive oil on medium-high heat and add chopped onion, cook onion for 2-3 minutes. Add garlic and cook for another 1-2 minutes or until garlic is slightly brown.
Add rice to pan and cook for 2-3 minutes.
Add wine to pan and stir until wine is completely absorbed by the rice. Add 1 cup of chicken stock and reduce heat to medium. Stir rice frequently until stock is completely absorbed. Continue adding chicken stock in ½ to 1 cup increments and stir until absorbed by rice. Continue doing this until rice is soft but slightly al-dente (taste to check), this usually takes about 4 cups of chicken stock, more if you like a softer risotto.
Tip: Sometimes if I am late getting dinner started, I will cheat by covering the pan for a few minutes at a time to cook the rice faster. The risotto still tastes fine if you do this, it’s just not traditionally how you make risotto.
Turn off heat and sprinkle parmesan cheese over risotto. Serve warm.
If you have leftovers, risotto is really good the next day if you coat it with a little flour and fry it in olive oil to make a fried rice cake.