Tasty Tuesday: Parmesan Risotto

I have always wanted to try making risotto. It's not really a dish that goes along with how my family eats (we don't really eat white rice and try to keep our meals lower in calorie and fat content....risotto definitely does not fit those categories...) HOWEVER, because we typically do not eat this way, a good, hearty, rich, sometimes fat laden dish is totally acceptable...in my book at least.

I looked around for recipes and then settled on this one from Ree at Pioneer Woman. It was so good!
The other thing I discovered about Risotto is that it is not for the cook who's in a hurry or who wants to make this the last minute. No, it took some time, about 45 minutes or so.

  • 2 c. Parmesan, Romano, or asiago cheese (or a mixture of all three)
  • 3 cloves (or 4) cloves of garlic
  • 1/2 of large onion
  • 1 Tbs. olive oil
  • 1 Tbs. butter
  • 1 pound Arborio rice
  • 7-8 cups chicken broth
  • 1-1 1/2 c. heavy cream
  • 1 Tbs. chives chopped
  • salt and pepper to taste

Grate 2 c. of cheese (I cheated and bought it already grated in the cheese section but still the good stuff). Peel and finely dice garlic cloves. Dice 1/2 of a large onion. Heat a large skillet over medium low heat and add 1 Tbs. olive oil, then add butter. Throw in the garlic and onion and saute for a couple of minutes until the onion is translucent.

Add 1 pound of Arborio rice and stir to coat the rice thoroughly. 

Adding 1 c. at a time, add 7-8c. of water, stirring constantly after each addition. 

As soon as it appears that the rice has absorbed each helping of broth, add in the next helping. 

Do not stop stirring. This process will take at least 20 minutes. 

Rice is done when it no long has a hard bite. When more of the broth is absorbed pour in 1 to 1 1/2 heavy cream.

Next add the grated cheese and stir thoroughly. 
Add in plenty of fresh cracked pepper and about 1 to 2 tbs. of chopped chives. Add salt to taste.

I'm linking up with Tasty Tuesday.

With Joy UNquenchable,


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