CREAMY PARMESAN RISOTTO RECIPE - (4.3/5)

Creamy Parmesan Risotto Recipe - (4.3/5) image

Provided by BearForce

Number Of Ingredients 9

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

Steps:

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.