PARMESAN RISOTTO

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Parmesan Risotto image

You only need a few essentials for this basic version of risotto.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 9

6 to 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3 tablespoons olive oil
1/2 cup finely chopped shallots, (about 2)
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
4 to 6 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus extra for grating or shaving
1/4 cup chopped fresh flat-leaf parsley
Salt and freshly ground black pepper

Steps:

  • Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavy-bottomed saucepan over medium heat. Add shallots to oil, and cook, stirring, until translucent. Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
  • Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice.
  • Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. Note: Stirring the rice too vigorously will make your risotto slightly gluey; stirring too little will make it watery. Rice should be only thinly veiled in liquid during the stirring process.
  • When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
  • Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy. As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook. The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream. It will thicken slightly when removed from heat.
  • Remove from heat. Stir in butter, Parmesan cheese, and parsley; season with salt and pepper. Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional Parmesan over risotto. Serve immediately.

Md Idgarcox2021
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This recipe is a bit too bland for my taste. I think it needs more seasoning.


Miracle Ifeanyichukwu
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I'm not sure what I did wrong, but my risotto turned out too soupy. I think I added too much liquid.


yassogaming
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I was craving risotto and this recipe satisfied my craving perfectly. It was creamy, cheesy, and delicious.


Jenessey Evan
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This risotto is the best I've ever had. I will definitely be making it again.


Hussnainjutt Ali
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My family loved this risotto. It was a hit at our dinner party.


Ruzi Bennett
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This was my first time making risotto and it turned out great! Thanks for the recipe.


Phidisho Mahlakeng
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I love this recipe! The risotto is always creamy and flavorful.


Ddbvgtw they u is gf
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This is my new favorite risotto recipe. It's simple to make and always turns out perfect.


Luigi Time
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I'm not a huge fan of risotto, but this recipe changed my mind. It was so easy to make and the result was creamy and delicious.


Liam Cloete
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This risotto was amazing! The flavors were so rich and creamy, and the Parmesan cheese gave it a perfect cheesy flavor.


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