Kittencal's Parmesan Risotto Recipe

"Use arborio rice only for this any other rice will not produce the same creamy texture and keep all chicken broth hot in a saucepan next to where you are making the risotto and also have a ladle handy, this and any risotto will take about 25-30 minutes to prepare"

Original is 4 servings

Metric US

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Ingredients

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5 cups chicken broth (hot good-quality chicken broth)
1/4 cup butter (no substitutes)
1 medium onion, finely chopped
3 large garlic cloves, minced

1 1/2 cups dry aborio rice
3 tablespoons butter
1 1/4 cups Parmesan cheese, grated (can use less)
Salt and fresh ground black pepper, to taste

Nutritional

Serving Size: 1 (462.9 g)
Calories 435.5
Total Fat - 30.4 g
Saturated Fat - 17.5 g
Cholesterol - 73.2 mg
Sodium - 1979.2 mg
Total Carbohydrate - 27.3 g
Dietary Fiber - 1.1 g
Sugars - 2.1 g
Protein - 14.4 g
Calcium - 373.2 mg
Iron - 1.3 mg
Vitamin C - 2.7 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Bring the chicken broth to a boil in a saucepan; reduce the heat to low and cover the saucepan to keep hot.

Step 2

In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 6 minutes). Add in garlic and stir for about 2 minutes (careful not brown the garlic)

Step 3

Increase heat slightly and add in the rice; stir for 1 minute. Slowly add in 1-1/2 cups hot broth with a ladle; boil gently stirring until the broth is absorbed.

Step 4

Add in another 1 cup broth and stir until absorbed. Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).