Thursday, August 9, 2012
creamy parmesan risotto
Some foods merely feed the body. Others feed the soul. For me, risotto = soul food. Rich and creamy, cheesy and starchy - it's comfort food at its very best. Risotto is also extremely versatile with common additions like mushrooms, butternut squash, asparagus, saffron, truffles...etc. And oh how I love to try all of these variations and match the flavor components to the rest of the meal. It instantly takes a dish from good to out-of-this-world.
Ahhhh but sometimes I just crave the heavenly simplicity of traditional Parmesan. And this, my friends, was one of those days. Not only did this serve as the perfect companion to some fabulous chicken, but, for me, it also helped my parents and I celebrate a yummy end to my week and a half-long vacation home. Now that is a proper way to end an amazing vacation!
Creamy Parmesan Risotto
Yield: 6 servings
3 1/2 cups low-sodium chicken broth
3 cups water
4 tbsp (1/2 stick) unsalted butter
1 medium onion, diced fine
2 cups Arborio rice
1 cup dry white wine
2 ounces Parmesan cheese, freshly grated (1 cup)
Ground black pepper
Bring the broth and water to a simmer in a medium saucepan over medium-high heat. Reduce the heat to the lowest possible setting to keep the broth warm.
Melt the butter in a 4-quart saucepan over medium heat. Once the foaming subsides, add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until the onion is very soft and translucent, about 9 minutes. Add the rice and cook, stirring frequently, until the edges of the grains are transparent, about 4 minutes. Add the wine and cook, stirring frequently, until the wine is completely absorbed by the rice, about 2 minutes. Add 3 cups of the warm broth and, stirring infrequently (about ever 3 minutes), simmer until the liquid is absorbed and the bottom of the pan is dry, 10-12 minutes.
Add more of the broth, 1/2 cup at a time, as needed, to keep the pan bottom from becoming dry (every 3-4 minutes); cook, stirring frequently, until the grains of rice are cooked through but still somewhat firm in the center, 10-12 minutes. Stir in the cheese, season with salt and pepper to taste, and serve immediately in warmed shallow bowls.
From The New Best Recipe