Main Dishescookwell
Basic Risotto with Parmesan
Easy and creamy risotto that doesn’t require a ton of stirring.
👥 2 Servings⏱️ Prep & Cook: 30 min👤 Ethan Chlebowski📖 cookwell
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●knife
- ●grater
📝 Preparation Steps
1
Sauté the aromatics
2
Place butter in the pan to melt over medium-low. Grate in the onion and garlic cloves (if you don't have a grater or microplane, finely mince them with a knife instead). Sauté for ⏱️ 1-2 minutes until softened and fragrant.
Butter, 28 gButter, 14 gGarlic, 2 cloves
3
Simmer the rice
4
Add the rice and stir to coat the kernels in fat and lightly toast their exterior. Add about 80% of the cooking liquid (broth & water) to the rice. Reserve the rest to adjust the consistency at the end of cooking. Turn the heat to medium-high and bring the liquid to a simmer. Stir once or twice then turn the heat to low. Cover the pan with a lid and set a timer for ⏱️ 10 minutes. Once the time is up, stir the rice once or twice, cover it, and set a timer for another ⏱️ 10 minutes.
Broth, 120 gWater, 240 g
5
Adjust seasoning & texture
6
Test the doneness of the rice. As needed, add in the remaining cooking liquid and stir until the risotto reaches your desired consistency. Add more liquid for a loose texture and less liquid (or continue reducing the risotto) for a compact and sticky texture. Add in the Parmigiano and the remaining butter and stir until creamy. Add salt, black pepper, and fresh herbs to taste. Enjoy.
Butter, 28 gButter, 14 gSalt, to tasteBlack Pepper, to taste
Nutrition Facts
calories
924
fat Content
47 g
protein Content
30 g
carbohydrate Content
107 g
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