Classic Parmesan Risotto2017-08-01
- Servings : 4
- Prep Time : 20m
- Cook Time : 25m
- Ready In : 45m
- 3 cups low-sodium chicken broth
- 2 tbsp. butter
- 1 medium onion, finely chopped
- 1 cup arborio rice
- ½ cup white wine
- ½ cup grated parmesan cheese
- Olive oil
- Salt and pepper
In a large saucepan, combine broth with 1 cup of water. Cover the pot and bring to a boil. Once boiled, reduce heat and keep warm.
In another saucepan, melt butter. Sauté onion in oil, and cook until onions have caramelized, for about 3 to 4 minutes. Add the rice and stir for 1 minutes until translucent. Add wine and stir for 2 to 3 minutes until rice absorbs the liquid. Add ½ cup of broth mixture, and stir until liquid is also absorbed.
Repeat the process until all broth have been used, continuously stirring along the way. Rice should be like al dente or tender. Remove from heat. Stir in the parmesan cheese. Serve while hot. Enjoy!