Parmesan Risotto

Parmesan Risotto
Photo by Alex Farnum

Ingredients

  • 2 tablespoons olive oil
  • ¼ cup chopped flat-leaf parsley
  • 2 tablespoons olive oil
  • 10 to 12 cups reduced-sodium or homemade chicken broth*
  • ¾ cup dry white wine
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 2 tablespoons plus 1 tsp. butter, divided
  • + 13 more ingredients
    • ¾ cup dry white wine
    • 2 ½ cups risotto rice (see "Choose the Right Rice," below)
    • ½ cup freshly grated parmesan cheese, plus more for serving
    • About ½ tsp. salt
    • About ½ tsp. salt
    • ½ teaspoon freshly ground black pepper
    • 2 tablespoons plus 1 tsp. butter, divided
    • ¼ cup chopped flat-leaf parsley
    • 10 to 12 cups reduced-sodium or homemade chicken broth*
    • ½ cup freshly grated parmesan cheese, plus more for serving
    • ½ teaspoon freshly ground black pepper
    • 1 medium onion, chopped (about 1 1/2 cups)
    • 2 ½ cups risotto rice (see "Choose the Right Rice," below)

1. Bring chicken broth to a simmer in a medium pot. Keep at a simmer, covered, over low heat. 2. Heat the olive oil and 2 tbsp. butter over medium heat in a heavy-bottomed 8-qt. pot. Add onion and sauté, stirring occasionally, until translucent and beginning to turn golden, about 10 minutes. Add ...

View full recipe at My Recipes

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