My creamy and delicious Parmesan risotto is the perfect side dish! Risotto may sound like a fancy restaurant dish, but you can easily create it at home. It’s simply rice that is cooked to release the starch, giving it a deliciously creamy texture. There is no cream in this dish, but the process of slowly stirring in the broth as the rice simmers allows the starch to thicken into silky smoothness. You can add veggies like green beans, grated zucchini, sundried tomatoes, or peas for some variety, but the basic recipe is delicious on its own. Serve with roast beef, chicken, or fish- just about any main dish will be elevated with Parmesan risotto at its side!
Belle’s Parmesan Risotto
2 tablespoons butter
1 tablespoon extra-virgin olive oil
1/2 medium yellow onion, finely chopped
3 cups chicken broth
1 cup Arborio rice
¼ cup dry white wine
1/4 cup freshly grated parmesan, plus more to serve
Heat your chicken broth in a saucepan and bring it to a simmer, then reduce heat to the lowest setting so it stays hot. Melt the butter and oil over medium heat in a large, heavy-bottom pot. Add the cook until they are tender but not browned. Add the rice and cook, stirring constantly, until lightly toasted (about 3 minutes). Add the wine and cook, stirring until the liquid evaporates. Add a cup of the hot broth and stir until it is absorbed. Add another cup and repeat this process until all the broth is gone and the rice is a creamy texture. Remove from heat and stir in the cheese. Season with salt and pepper and garnish with parsley if desired. This dish pairs wonderfully with my cola-braised short ribs.
