Risotto is one of my favorite side dishes. It is also severed as a fancy appetizer in nice restaurants. It can be made with everything from Lobster to Mushrooms. It’s a delicious creamy rice dish that you will love.
Let’s Get Cooking!
You will need:
1 & 1/2 cups of Arborio Rice
5-6 cups of Chicken Broth
6 tablespoons of Butter
1 small Onion chopped
2 Garlic Cloves minced
1/2 cup of Heavy Cream
3/4 cup of Parmesan Cheese shredded
3 tablespoons of Parsley chopped
Salt and Black Pepper for taste
Tip: Add Lobster, Shrimp, or Mushrooms to your dish for some variation.
In a pot, bring the chicken broth to a simmer. Then reduce heat and keep the chicken broth warm/hot. In skillet, melt 3 tablespoons of butter and add the onion and garlic. Sauté until tender. Add the rice and stir continuously while cooking for about 2 minutes. You want the rice to get well coated with the butter mixture. This will help the rice to absorb the chicken broth later (“because like dissolves like”). Coating the rice with the fat from the butter helps the chicken broth absorb because it has a large fat content.
Increase the heat to a medium/high and stir in 1 cup at a time of the hot chicken broth. Each cup must be completely absorbed into the rice and you should see very little liquid when you add the next cup. This process takes a little time about 20 minutes. After adding the chicken broth, taste the rice. The rice should be tender when done. Remember to stir continuously because the rice will stick if not stirred. Once, all the chicken broth has been added and the rice is almost done, then stir in the Heavy Cream, the 3 tablespoons of Butter, Parmesan Cheese and Parsley. Simmer on low heat for 1-2 minutes and stir. Season with Salt and Black Pepper. Serve.