Creamy Parmesan Rissoto

Try this creamy parmesan risotto recipe made with rice, onion, garlic, white wine, cheese.
Cook time: 40 Minutes
Total time: 40 Minutes
Yield: 4 servings
Course: Entree
Cuisine: Italian
Ingredients
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3 to 4 cups low-sodium chicken broth
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4 tablespoons unsalted butter
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1 medium onion finely chopped
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1 clove garlic minced
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1 1/2 cups Arborio rice
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1 cup dry white wine such as Pinot Blanc or Sauvignon Blanc
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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1/2 cup freshly grated Parmesan plus more for serving
Directions
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Melt 2 tablespoons of the butter in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes.
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Add the rice and cook, stirring constantly, for 2 minutes.
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Add the wine, reduce heat to medium-low, and cook, stirring frequently, until the liquid is absorbed.
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Add the broth, 1/2 cup at a time, stirring frequently when you first add it and waiting until it is completely absorbed before adding more. This should take about 30 minutes total.
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Remove from heat. Add the salt, pepper, Parmesan, and remaining butter, and stir until the butter melts.
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Spoon the risotto into bowls. Sprinkle with the zest and parsley (if using).