White Wine, Creamy Parmesan Risotto
Author: www.mrfarmersdaughter.com
Recipe type: Side Dish or Main Meal ;)
Serves: Not enough
- 2 Tbls. olive oil
- 1 whole onion, diced finely
- 2 cups Arborio rice
- 1 cup dry white wine
- 6 cups chicken bone broth
- ½ cup freshly grated Parmesan cheese
- In a saucepan, heat broth until boiling.
- Keep pot at a simmer while you are starting the risotto in another pot.
- In a large soup pot heat olive oil.
- Sauté onion until translucent.
- Add rice to pot and cook for about 5 minutes or until rice begins to brown lightly.
- Add white wine and cook, stirring constantly, until most of the wine is absorbed.
- Begin adding the broth to the rice ½ cup at a time, always stirring until most is absorbed.
- Repeat until you have added 4 cups.
- Test the rice by trying a piece. If it's soft, add another ½ cup and cook until half absorbed.
- If it's still a little hard, add another cup and try again when that is absorbed.
- Once the rice is as tender as you like, turn off stove and add parmesan cheese.
- Stir until melted and thoroughly incorporated.
- Season with some salt, pepper and thyme if desired.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/white-wine-creamy-parmesan-risotto/
3.4.3177