Parmesan Risotto

Updated at: Thu, 17 Aug 2023 06:39:40 GMT

Step 1

Prepare your pots - one pot for heating up hot stock and one for risotto. Heat your stock and set aside with a lid on it. In your risotto pot heat to medium heat, add olive oil, add onions and sweat, salt as you go. Once the onions are cooked through, around 5 minutes, add the garlic and cook another 2 minutes. Deglaze with the white wine and immediately add your rice. Begin stirring and let the rice soak up the wine.

Step 2

Once the rice soaks up the wine, add 1 ladles of hot chicken stock to the rice and stir continuously. Make sure the heat is on a medium to low simmer, not boiling. Boiling will result in uneven cooking. Risotto is a low and slow kind of process. Once all the liquid is soaked up by the rice continue the process by adding 2 more ladles and stirring. You will continue doing this until the rice is cooked through - around 30 minutes DONT RUSH IT! Make sure you salt as you go and taste the salt levels. You know the rice is done when it is slightly al dente but not raw - there will no longer be a bright white look to the rice like it had before.

Step 3

Turn off the heat and stir in 3-4 tbsp of butter. Then stir in parmesan to taste. Immediately serve and garnish with parsley!

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