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 requires approximately 50 minutes from start to finish. Watching your figure? This gluten free recipe has 383 calories, 13g of protein, and 10g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. Not This recipe is typical of Mediterranean cuisine. A mixture of parmesan cheese, salt, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the risotto rice you could follow this main course with the Daring Cooks Sweet Risotto: Rice Pudding with Poached Cherries as a dessert. It works well as a main course.

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

Equipment

Pot

Ingredients

Servings:

1teaspoons

freshly ground black pepper 2Tbsps

butter, divided 177milliliters

dry white wine 59milliliters

chopped flat-leaf parsley 2liters

reduced-sodium or homemade chicken broth 2Tbsps

olive oil 355milliliters

medium onion, chopped (about 118milliliters

freshly grated parmesan cheese, plus more for serving 591milliliters

risotto rice (see note)1teaspoons

About salt

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes.

Bright ruby red colored. The nose is intense and fruity with a violet fragrance and a slight hint of cherries and red currant. The palate is dry and balanced, lightly tannic which turns into velvety softness.Pairs well with delicious pastas to spicy pasta dishes. Ideal with roasts, steaks, and grilled veal.Blend: 90% Sangiovese, 10% Ciliegiolo