I'm not going to lie to you. Risotto is hands on. You have to stand there and stir, and add liquid, and stir, and monitor.
However, this isn't a 40 minute kind of deal, it's 17-25 minutes, I promise. AND you can still multi task and cook your protein or other sides while you do this. Really you can.
It's totally worth it, because, hi there - yummy carb side that is not pasta (we're pasta'd out a little bit at our house - kids love it, but we're over it for right now).
We totally scarfed the entire pan of this with our Pork with Lemon/Dijon Pan Sauce the other night. What you see on the plate is about 1/4 of the recipe. What you don't see is my husband grabbing a spoon to get every last grain from the pan before doing the dishes.
I'm just keeping it real here.
This recipe comes from Mary-Ellen's Cooking Creations. She actually posted this before I even began blogging! Full credit to her, I only adapted this very slightly.
Please make it - I promise you, you'll love me for posting this.
GARLIC PARMESAN RISOTTO
- ½ medium onion, diced finely
- 4 cloves of garlic, minced
- 1 Tbs olive oil
- 1 Tbs butter
- 4 cups of chicken broth (vege broth is fine if you're vegetarian)
- 1/4 cup dry white wine
- 1 cup arborio rice
- ½ - 1 Cup freshly grated parmesan cheese (plus extra for serving)
- 3 Tbs freshly chopped parsley (dried won’t cut it here, sorry)
- Begin by heating your chicken broth and keeping it warm.
- Add butter and oil to a large skillet over medium heat (I actually use a wok for risotto!).
- Add the onions and cook until just tender, then add the garlic. Cook 1 minute longer.
- Add the rice and toss to coat, (making sure oil gets onto every grain of rice if you can).
- Add the wine and stir until it is absorbed.
- Add 1 ladle full of the chicken broth and stir until it absorbs.
- Repeat this until you have used almost all of the broth - it should take about 17-25 minutes.
- When you add the last ladle of broth, also add the parsley, but only let the broth absorb halfway and then add your cheese.
- Let it absorb until it is creamy and thick, but not soupy.
- Serve, adding extra parmesan if desired.