This Parmesan Risotto contains with shallots, white wine, arborio rice, chicken or vegetable broth, and lots of parmesan. Now that it is getting cold outside, you know what’s coming. Parmesan Risotto is an incredible dish to eat, especially in the winter time, but requires a lot of patience to make. It is not like cooking regular rice where you add in the liquid and wait for the rice to absorb it all at once. For this risotto, pour the broth, one cup at a time, until everything is absorbed. It requires a ton of diligence, but let me tell you, it is worth it!
This is a risotto recipe for beginners. You can serve this with any Italian entree, like Chicken Piccata, Italian Chicken, Breaded chicken with fennel or even a Rib Eye steak! It is a pretty basic risotto so it pairs easily.
Bring the chicken broth to boil in a pot and turn off. Leave on the burner. We will use this broth throughout.
Heat olive oil and butter in a large heavy saucepan. Add shallots and sauce over medium heat until shallots are tender, about 2 minutes. Add rice and stir until all grains are coated and slightly translucent, about 2 minutes.
Stir in the wine over medium high heat until all wine is absorbed. You need to keep at a simmer, not a boil. With a ladle, add about 1 cup of chicken broth to rice and stir constantly until almost all the broth is absorbed. Continue to add broth to rice, one cup at a time, until all the liquid is evaporated, before adding more broth. Don't forget to stir! Use enough broth to cook the rice until it is just al dente. Remove from heat and stir in the parmesan.Print