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Parmesan Risotto

  • 5 c. chicken broth
  • 6 T. butter, divided
  • 1 medium-sized onion, finely chopped
  • 1 1/2 c. Arborio rice
  • 1/3 c. dry white wine {such as Sauvignon Blanc, Pinot Grigio, or unoaked Chardonney}
  • 3/4 c. freshly grated Parmesan
  • 3 T. chopped fresh parsley
  •  salt & pepper

  1. In a saucepan, bring chicken broth to a simmer. Reduce heat to low and keep broth warm.
  2. Meanwhile in a separate large saute pan or saucepan, melt 3 tablespoons butter over medium heat. Add onion and saute gently until soft, approximately 8 minutes.
  3. Add rice to onion; stir and cook for 2 minutes, ensuring that each grain of rice gets thoroughly coated {coating the rice grains with fat from the butter helps them absorb liquid slowly while cooking, producing a creamier end result}. Add wine; stir until wine is absorbed.
  4. Increase heat to medium-high. Stir in 1 cup hot chicken broth. Cook, stirring {pretty much} constantly, until all the broth is absorbed.
  5. Continue adding hot broth 3/4 of a cup at time, stirring constantly and cooking until all the broth is absorbed before adding the next bit of broth, until rice is tender and creamy. {Just to give a gauge ...This should take a total of about 18 to 20 minutes to get all the broth added in and the rice fully cooked.}
  6. Stir in chopped parsley, Parmesan, and remaining 3 tablespoons butter until melted and combined. Season to taste with salt and pepper; sprinkle with a bit of parsley on top. Serve immediately.


Source:  The Kitchen is My Playground
Read more at http://www.thekitchenismyplayground.com/2015/01/classic-parmesan-risotto-recipe.html