Parmesan Risotto

Risotto;

For a good overview of the process

INGREDIENTS

  • 3 to 4 cups low-sodium chicken broth
  • 4 tablespoons unsalted butter
  • 1 medium onion, finely chopped [and/or shallots, leeks, etc]
  • 1 clove garlic, minced
  • 1 1/2 cups Arborio rice
  • 1 cup dry white wine, such as Pinot Blanc or Sauvignon Blanc
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup freshly grated Parmesan, plus more for serving

DIRECTIONS

In a medium saucepan, bring the broth to a simmer and keep warm over low heat. In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes. Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total. Add the remaining butter and the salt, pepper, and 1/2 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste. Serve immediately, topping with additional Parmesan.

Note: You can add virtually ANYTHING to this base.

Simply cook up your add-ins ahead of time and add them at the end. Generally, I like to chop things small so that they evenly distribute throughout the risotto, but feel free to experiment.

Some of my personal favorite add-ins:

  • Cremini (Baby-bella) mushrooms, sauteed in butter and Adobo
  • Sausage (keilbasa and chorizo are especially good)
  • Peas, asparagus, beans, etc.
  • Shrimp

Also, any kind of spices or anything that cooks down to add flavor can be added with the onions at the beginning; squash, spinach, basil, lemon zest, etc

Instant Pot Modification!!

In a medium saucepan, bring the broth to a simmer and keep warm over low heat. [Do not add cold broth to the instant pot or it will take FOREVER to come up to pressure]

On high heat, in the instant pot, melt 2 tablespoons of the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 3-5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes.

Reduce the temp to medium or "Rice" setting. ADD ALL BROTH, Set for high pressure and 7 minutes. Quick-release seems to work best, but if you're lazy you can always let it do its thing and depressurize and stay warm until you're ready to eat.

Add the remaining butter and the salt, pepper, and 1/2 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste. Serve immediately, topping with additional Parmesan.