Have you ever had a food that you really love, but you thought would be too difficult to make, so you didn’t even try? Risotto was like that for me.
Then I met my friend Eric. He is a restaurant consultant, spectacular chef and all-around great dude who gave me this recipe for risotto that is so easy to make that I vowed never to be scared to try a recipe again.
This risotto is amazing…creamy…cheesy…with just a hint of white wine. Mmmmmmmhmmmmmm. I serve it with seared scallops, a nice simple chicken breast, crispy skinned salmon, or sometimes by itself. It’s that good.
And although it says to serve immediately, I always hope there will be leftovers because it tastes so good the next day too!
- Don’t skimp on parmesan. Spend a little more for good quality parmesan. You’ll be glad you did.
- Don’t go overboard on an expensive bottle of wine for use in this recipe. Any dry white will do. I usually use a chardonnay because that is what I like to drink. And don’t worry, the wine just leaves a very mild flavor. Plus, the alcohol cooks out, so this is completely kid friendly.
- You do need a little patience with risotto. It’s the low heat and adding liquid a little at a time that maximizes the creaminess of this dish. But don’t worry, this isn’t something that is going to take you hours…and it will be worth the wait!
If you give this recipe a try, please let me know. I’d love to hear about it. Follow me on Instagram, Pinterest and Facebook for more stories and recipes from my family table to yours.
Creamy, Delicious Parmesan White Wine Risotto
- 4 cups chicken or vegetable stock
- 2 c. water
- 4 tbsp. butter
- 1 c. onion, finely diced
- ½ tsp. salt
- 2 c. arborio rice
- 1 c. dry white wine
- 1 c. finely grated parmesan cheese
- Pepper, to taste
- Combine stock and water in saucepan and heat to a simmer. Reduce heat but hold at a simmer.
- In a medium saucepan, melt butter over medium heat. When butter is fully melted, add the onion and salt and cook 8-10 minutes until the onion is transparent and soft, but not browned.
- Add the rice and cook 4-5 minutes until the edges of the grains are transparent, stirring frequently.
- Reduce heat to medium-low. Add the wine and stir until the wine is totally absorbed. Then add half of the stock and cook, stirring occasionally, until all of the liquid is absorbed, and the bottom of the pan is dry.
- Add the rest of the stock ½ cup at a time, continuing to stir until all of the liquid is almost absorbed before adding more. You will know the rice is done when it is cooked through but still somewhat firm in the center.
- Remove from heat and stir in the parmesan cheese. Serve immediately with fresh ground pepper.