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Indulge in the quintessential Italian comfort food. This classic Parmesan Risotto features creamy Arborio rice, slowly simmered in a savory broth and finished with authentic Parmigiano-Reggiano cheese and a touch of butter. A deceptively simple dish that delivers a rich, velvety texture and profound flavor, perfect for an elegant dinner or a cozy night in.
In a medium saucepan, bring the vegetable broth to a simmer over low heat. Keep it warm throughout the cooking process; this is crucial for a creamy risotto.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 2 tablespoons of the butter over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent, but not browned.
Stir in the minced garlic and cook for another minute until fragrant. Then, add the Arborio rice and stir constantly for about 2 minutes to toast the grains. The edges of the rice should look translucent.
Pour in the white wine to deglaze the pot. Stir continuously, scraping up any bits from the bottom, until the wine is completely absorbed by the rice, about 1-2 minutes.
Begin adding the warm broth, one ladleful (about 1/2 cup) at a time. Stir frequently, allowing the rice to fully absorb the liquid before adding the next ladleful. Continue this patient process for 18-22 minutes, until the rice is 'al dente'—creamy and tender with a slight bite in the center.
Remove the pot from the heat. Add the remaining 2 tablespoons of butter and the freshly grated Parmigiano-Reggiano cheese. Stir vigorously for about 1 minute. This final step, called 'mantecatura', creates the signature velvety texture.
Season with sea salt and freshly ground black pepper to taste. Serve immediately, garnished with fresh parsley and extra cheese on the side.
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Indulge in the quintessential Italian comfort food. This classic Parmesan Risotto features creamy Arborio rice, slowly simmered in a savory broth and finished with authentic Parmigiano-Reggiano cheese and a touch of butter. A deceptively simple dish that delivers a rich, velvety texture and profound flavor, perfect for an elegant dinner or a cozy night in.
This italian recipe takes 40 minutes to prepare and yields 4 servings. At 584.16 calories per serving with 15.66g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté 8 ounces of sliced cremini or mixed wild mushrooms with the onion until golden brown, then proceed with the recipe.
During the last 5 minutes of cooking, stir in 1 cup of blanched spring vegetables like asparagus tips, peas, and diced zucchini.
Add the zest of one lemon along with the Parmesan cheese at the end for a bright, fresh flavor.
For a classic variation, use chicken broth instead of vegetable broth and infuse it with a generous pinch of saffron threads.
The complex carbohydrates in Arborio rice provide a steady release of energy, helping to keep you feeling full and satisfied long after your meal.
Parmigiano-Reggiano is a rich source of calcium and phosphorus, essential minerals for building and maintaining strong bones and teeth.
The act of slowly cooking and enjoying a warm, creamy dish like risotto can be a mindful experience, contributing to a sense of comfort and psychological well-being.
A typical serving of this Parmesan Risotto contains approximately 550-600 calories, primarily from the rice, cheese, and butter. This can vary based on exact ingredient portions.
Parmesan Risotto is a rich and indulgent dish, high in refined carbohydrates and saturated fat. While it provides energy and some calcium, it's best enjoyed in moderation as part of a balanced diet rather than as a daily health food.
Yes, you can. Simply substitute the wine with an equal amount of vegetable broth. To replicate the acidity that wine provides, you can add a teaspoon of lemon juice at the end of cooking.
High-starch, short-grain Italian rice varieties are essential for a creamy texture. Arborio is the most common and widely available. Carnaroli (often called the 'king' of risotto rice) and Vialone Nano are also excellent choices as they hold their shape well.
For the most authentic flavor, Parmigiano-Reggiano is recommended. However, Grana Padano is a very similar and suitable substitute. For a sharper, saltier flavor, you could use Pecorino Romano.
Risotto is best eaten immediately. To store, refrigerate in an airtight container for up to 2 days. To reheat, place the risotto in a pan over low heat with a splash of broth or water. Stir gently until it's warmed through and has regained some of its creaminess. Avoid the microwave, as it can make the rice gummy.