White Wine, Creamy Parmesan Risotto
 
Prep time
Cook time
Total time
 
Rich, creamy risotto bursting with white wine and parmesan. This is one of the best dishes I make. No kidding.
Author:
Recipe type: Side Dish or Main Meal ;)
Serves: Not enough
Ingredients
  • 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
Instructions
  1. In a saucepan, heat broth until boiling.
  2. Keep pot at a simmer while you are starting the risotto in another pot.
  3. In a large soup pot heat olive oil.
  4. Sauté onion until translucent.
  5. Add rice to pot and cook for about 5 minutes or until rice begins to brown lightly.
  6. Add white wine and cook, stirring constantly, until most of the wine is absorbed.
  7. Begin adding the broth to the rice ½ cup at a time, always stirring until most is absorbed.
  8. Repeat until you have added 4 cups.
  9. Test the rice by trying a piece. If it's soft, add another ½ cup and cook until half absorbed.
  10. If it's still a little hard, add another cup and try again when that is absorbed.
  11. Once the rice is as tender as you like, turn off stove and add parmesan cheese.
  12. Stir until melted and thoroughly incorporated.
  13. 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/