The Perfect Parmesan Risotto
A simple step by step recipe to creating a perfect risotto with deep flavor notes and velvety texture.
Equipment
- 1 Skillet
- 1 Sauce Pan
- 1 Ladle
Ingredients
- 1 Large Yellow Onion
- 2 Cloves Garlic
- 1 1/2 Cups Arborio Rice
- 2 Qts. Chicken Broth
- 4 tbsp Butter
- 1/2 Cup Freshly Grated Parmesan
- 1/4 tsp White Truffle Oil
- Salt and Pepper
Instructions
- Place the 2 qts of chicken broth in a saucepan over medium heat adjust heat so that the broth is hot but never boils.
- Dice the large onion
- Heat a skillet to medium-high heat and coat the bottom with a high heat oil (Canola etc.)
- Add onions and garlic and saute until onions turn slightly opaque
- Add in the arborio rice and stir until coated in oil and let toast for a minute or two onions should develop a slightly tan color around the edges in this time but be sure they don't get too dark
- Ladle one to two scoops at a time of the chicken broth into the pan with the rice. The rice will absorb the chicken broth and then repeat until all the chicken broth has been absorbed and the rice has a silky smooth texture. Make sure not to stir the pan too much during this process as the resulting risotto will be gummy. I like to add the broth, let it simmer for a minute or two and then stir to check it, if most of the broth is absorbed then ladle more. Take it slow as this is by far the most crucial step.
- Mix in butter, parmesan cheese, truffle oil and add salt and pepper to taste and then serve.
Notes
***This risotto can be made without the use of truffle oil but I would argue it is nowhere near as good and would strongly urge people interested to include it when making this recipe. The bottle itself can be a little pricey but i've used the same one for years and consider it a worthy investment as it is such a transformative ingredient.