Onion and Parmesan Risotto | Texas Monthly

By ebdonahue

The flavors in this onion and parmesan risotto are sure to make it a staple at your dinner table.

Ingredients

• 1/2 cup unsalted butter
• 8 cups chicken broth
• 1 medium sweet onion, finely chopped
• 2 cups Italian arborio rice
• 1/2 cup white wine
• kosher salt to taste
• freshly ground black pepper to taste
• 1 tablespoon lemon zest
• 1/2 cup Reggiano Parmesan cheese (grated)

Details

Servings 1
Adapted from texasmonthly.com

Preparation

Step 1

In a heavy saucepan heat half the butter over medium-low heat.

Meanwhile, in a separate pan, heat the chicken broth.

Saute onion until golden brown, about 15 minutes.

Add rice and cook for 2 minutes.

Add white wine and cook until absorbed. Turn heat up to medium and set timer for 15 minutes. Add hot broth a cup at a time, stirring carefully until each cup is absorbed.

Season to taste with salt and pepper. After timer sounds, stir in remaining butter, lemon zest, and grated cheese.

RECIPE FROM ROUGH CREEK LODGE, IN GLEN ROSE.