I love risotto – I try and make it at least once a year. The problem is that I need dedicated stove time with no interruptions – which doesn’t happen to often with two girls that are constantly vieing for my attention. Although, I do love the workout I get by stirring something consistently for 20+ minutes.
I was reading my Cook’s Illustrated, and this title just grabbed me. This would be perfect, I could have my risotto, and possibly keep my children happy at the same time. What could be better? Well, the risotto was fantastic, it was nice and creamy, with a wonderful rich flavor (I used a hard gouda cheese, instead of parmesan). You can easily add some roasted chicken to this and make a heart meal. You could also add some spring vegetables like asparagus, leeks, or fava beans. The sky is the limit, and I can’t wait to try some other combinations now that I know the secret…
Ingredients
- 5 cups low-sodium chicken broth
- 1 1/2 cups water
- 4 tablespoons unsalted butter
- 1 large onion, chopped fine (about 1 1/2 cups)
- table salt
- 1 medium garlic clove, minced
- 2 cups Arborio rice
- 1 cup dry white wine
- 2 ounces grated Parmesan cheese (about 1 cup)
- 1 teaspoon juice from 1 lemon
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh chives
- group black pepper
Preparation
Bring broth and water to boil in large sauce-pan over high heat. Reduce heat to medium-low to maintain gentle simmer.
Heat 2 tablespoons butter in large Dutch oven over medium heat. When butter has melted, add onion and 3/4 teaspoon salt; cook, stirring frequently, until onion is softened but not browned, 4 to 7 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.
Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups hot broth mixture into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 19 minutes, stirring twice during cooking.
Add 3/4 cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan. Remove pot from heat, cover, and let stand 5 minutes. Stir in remaining 2 tablespoons butter, lemon juice, parsley, and chives; season with salt and pepper to taste. If desired, add up to 1/2 cup remaining broth mixture to loosen texture of risotto. Serve immediately.
For a printer-friendly version of this recipe, please click here: Almost Hands-Free Risotto with Parmesan
First Look, Then Cook 