Parmesan Risotto - Carrabba's Italian Grill

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This is a basic risotto that we serve as a side dish. To give the risotto its signature creamy texture, be sure to use medium-grain rice for risotto, as it contains a high proportion of starch. Arborio is the easiest to find, but Vialone Nano and Carnaroli are also excellent.

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Ingredients

  • 5 cups reduced-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 1 2/3 cups (8 ounces) Arborio rice
  • 1/2 cup (2 ounces) freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper

Preparation

Step 1


1. Bring the broth to a simmer in a medium saucepan over high heat. Reduce the heat to very low and deep warm on the stove.

2. Melt the butter in a heavy-bottomed large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until the onion is translucent but not browned, about 3 minutes.

3. Add the rice and stir well until the rice is coated with butter and feels heavy in the spoon, about 2 minutes. Ladle in about 3/4 cup of the hot broth. Stir constantly, adjusting the heat as necessary so the rice cooks at a steady simmer without boiling, until almost all of the broth has been absorbed, about 2 minutes. Repeat, stirring in another 3/4 cup of broth. Continue, adding broth and stirring almost constantly, until the rice is barely tender, about 20 minutes. If you run out of broth before the rice is tender, use hot water. Stir in the Parmesan. Season with salt and pepper. Add enough broth or hot water to give the risotto a loose, but not soupy, consistency. Serve hot.

NOTE: The risotto can be made up to 2 hours ahead, kept at room temperature. Cook it just until al dente, about 15 minutes. Spread on an oiled rimmed baking sheet and cover with plastic wrap. When ready to serve, reheat the stock. Melt an additional 1 tablespoon of butter in the saucepan. Add the risotto, and continue the cooking process, adding warm stock and stirring, until the rice is barely tender and hot, about 5 minutes.

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