Creamy Parmesan Risotto
This dreamy, creamy parmesan risotto is both soothing and comforting but most importantly - it's DELICIOUS!
- 5 cups chicken stock
- 1 1/2 tablespoons olive oil extra-virgin
- 1 cup onion, diced
- 1 1/2 cups Arborio rice uncooked
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1/2 teaspoon pepper
- 4 ounces Parmesan, grated
- 1 tablespoon parsley, chopped
Preparation time 15mins
Cooking time 50mins
Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.
Heat a Dutch oven over medium heat. Add oil to the pot; swirl to coat.
Add onion; cook 5 minutes, stirring occasionally.
Add the Arborio rice and salt, cook 1 minute, stirring frequently.
Add 1/2 cup stock; cook 2 minutes or until liquid is absorbed, stirring frequently.
Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 20 to 25 minutes); reserve 1/3 cup stock at last addition.
Remove pot from heat.
Stir in reserved remaining stock, butter, pepper, and cheese.
Top the risotto with parsley.