KITTENCAL'S CREAMY PARMESAN RISOTTO

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Kittencal's Creamy Parmesan Risotto image

I have been making this for years it's one of my family's favorite rice dishes! use arborio rice only for this any other rice will not produce the same creamy texture --- keep all chicken broth hot in a saucepan next to where you are making the risotto and also have a ladle handy --- make certain to prepare this rice when you have a bit of time as it will take between 25-30 minutes in front of the stove top to make this.

Provided by Kittencalrecipezazz

Categories     Short Grain Rice

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 9

5 cups hot good-quality chicken broth
1/4 cup butter (no substitutes)
1 large onion, finely chopped
1 -2 tablespoon chopped fresh garlic
1 1/2 cups arborio rice
3 tablespoons butter
1 1/4 cups grated parmesan cheese (can use less)
2 -3 tablespoons finely chopped fresh parsley
salt and black pepper

Steps:

  • Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot.
  • In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes).
  • Add in garlic and stir for about 2 minutes.
  • Increase heat slightly and add in the rice; stir for 1 minute.
  • Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.
  • Add in another 1 cup broth, and stir until absorbed.
  • Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
  • Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine.
  • Season with salt and pepper.
  • Transfer to a bowl and sprinkle with chopped parsley.

Nutrition Facts : Calories 865.5, Fat 41.7, SaturatedFat 25, Cholesterol 107.9, Sodium 2122.9, Carbohydrate 88.2, Fiber 3.8, Sugar 3.8, Protein 31.8

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