Parmesan Risotto

Name: Parmesan Risotto
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons freshly ground black pepper; 2 Tbsps butter, divided; 177 milliliters dry white wine; 59 milliliters chopped flat-leaf parsley; 2 liters reduced-sodium or homemade chicken broth; 2 Tbsps olive oil; 355 milliliters medium onion, chopped (about; 118 milliliters freshly grated parmesan cheese, plus more for serving; 591 milliliters risotto rice (see note); 1 teaspoons About salt

Parmesan Risotto might be just the main course you are searching for. Watching your figure? This gluten free recipe has 383 calories, 13g of protein, and 10g of fat per serving. This recipe serves 8. Head to the store and pick up pepper, parmesan cheese, risotto rice, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is an affordable recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Bring chicken broth to a simmer in a medium pot. Keep at a simmer, covered, over low heat.

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Chicken Broth

Equipment you will use

Pot

Heat the olive oil and 2 tbsp. butter over medium heat in a heavy-bottomed 8-qt. pot.

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Olive Oil

Butter

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Pot

Add onion and saut, stirring occasionally, until translucent and beginning to turn golden, about 10 minutes.

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Onion

Add rice and saut, stirring constantly, until just the edges of the grains look translucent, about 3 minutes.

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Grains

Rice

Add wine and 1/2 tsp. salt and cook, stirring, until wine is completely absorbed by rice.

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Rice

Salt

Wine

Add about 1/2 cup hot broth to rice and cook, stirring constantly, until broth is completely absorbed by rice; reduce heat to medium-low if mixture starts to boil. Continue adding broth 1/2 cup at a time, stirring until each addition is absorbed before adding the next, until rice is just tender to the bite (15 to 30 minutes; you will have broth left over). Keep rice at a constant simmer.

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Broth

Rice

Remove rice from heat and stir in parmesan, pepper, parsley, remaining 1 tsp. butter, and salt to taste. For a looser risotto, stir in 1 to 2 cups remaining broth.

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Parmesan

Parsley

Butter

Pepper

Broth

Rice

Salt

Serve immediately, with more parmesan on the side for sprinkling.

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Parmesan

*For a recipe, go to sunset.com/chickenbroth

Risotto's characteristic creaminess and chewiness come from the rice itself, and risotto rice is no ordinary rice. It contains two different starches: an amylopectin exterior, which softens faster--especially under the pressure of constant stirring--to create a creamy sensation in the mouth; and an amylose interior, which stays relatively firm during cooking to give you that al dente bite.

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Rice

Arborio is the starchiest of the three popular risotto types, and it's the most prone to getting gummy as it cooks; inside, the grains tend to be chalky and crumbly. Widely available.

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Gummies

Our favorite, Carnaroli has longer, narrow grains that cook the most evenly and have the best texture--creamy without being gluey, and a good chewy interior. Find at Whole Foods Markets, A.G. Ferrari Foods (agferrari.com), and gourmet grocery stores.

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Carnaroli

Grains

Vialone Nano grains are smaller, oval-shaped, and produce a delicate risotto with a nutty flavor. Find at A.G. Ferrari Foods (see above) and specialty stores.

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Grains

Surprise: Sushi rice. Medium-grain Nishiki brand is creamy and chewy, and so much like Arborio that half our tasting panel couldn't tell the difference. Plus, it costs less than any Italian risotto rice.

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Sushi Rice

Grains