Parmesan Risotto

My new found love of cooking stems from my true love…eating. Growing up, I never had to partake in the cooking part of my love affair. I simply set the table and enjoyed the masterpiece that was dinner. From smoked pork shoulders to homemade fudge, there is always something good coming from the kitchen.

It wasn’t until my first weekend of married life that I realized I was in trouble when my sister-in-law and I went shopping. She, of course, was grabbing all the materials needed for my brother’s magnificent meal, and I got milk, spaghettiOs, ramen and cereal. I busted through the door super pleased until Brad mentioned he didn’t eat two of the four items I had some proudly bought. We were in trouble!I will never claim to be the best cook, but I can promise that anyone can go from Raman to Risotto. All it takes is a bit of wine to curve your fears, blaring music and pizza on speed dial. Make a mess, cook like an Italian (we never follow recipes) and be genuinely surprised that you can make masterpieces in your own kitchen!

This Parmesan Risotto recipe is simple and results in a rich flavor with the perfect creamy, tender texture. The idea of making Risotto use to terrify me. It was my favorite dish to order out, but I would never dream of making it in my own home. Again, I set the table. I was never the cook and honestly, I don’t know if my Mom knows this one.

Well, today, I decide to be brave the try making Parmesan Risotto. I was honestly surprised how easy it was. All you need is a bit of concentration and the right timing for adding ingredients. In the end, you will have a fluffy side dish to round out any meal. Woohoo for mastering a new dish with grace and only two glasses of wine. 🙂

Parmesan Risotto Ingredients:

• 3 tablespoons unsalted butter
• 1 medium onion, finely chopped
• kosher salt and black pepper
• 1 cup Arborio rice
• 1/2 cup dry white wine (I used semi-sweet as it was already open.)
• 3 1/2 cups low-sodium chicken broth, plus more if needed
• 3/4 cup grated Parmesan (2 ounces), plus more for serving
• 2 tablespoons fresh or dried basil

Directions to make Parmesan Risotto

1. Melt 2 tablespoons of the butter in a medium-sized pot over medium heat.
2. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.
3. Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed.
4. Add half the broth (1 ¾ cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.
5. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 12 minutes. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender. If the mixture is still runny, cook a bit longer.)
6. Stir in the Parmesan and the remaining tablespoon of butter. Sprinkle with the basil and additional Parmesan, if desired.

Thanks to Comfort Cooking for this great recipe.