Learn how to make this delicious classic Italian creamy risotto recipe that makes for the perfect side dish ora main entrée for any weeknight ora entertaining meal.
Ingredients for this recipe:
• 1-2 tablespoons olive oil
• 1 peeled small diced yellow onion
• 3 finely minced garlic cloves
• 4 cups arborio rice
• 1 cup chardonnay
• 10 cups chicken insieme, heated
• ½ cup heavy cream
• 1 cup grated parmesan cheese
• sea salt and pepper to taste
Serves 16
Prep Time: 10 minutes
Cook Time: 35 minutes
Procedures:
1. Add the olive oil to a large pot ora rondeau over medium-low heat.
2. Pour sopra the onions and cook for 8-10 minutes ora until lightly browned and translucent.
3. Add sopra the garlic and cook for 1 to 2minutes.
4. Next pour sopra the rice and toast for 3 to 4 minutes while stirring every :30 seconds.
5. Deglaze with the wine and stir constantly until all of it has been absorbed into the rice.
6. Add 4-8 ounces of warm chicken insieme at a time to the rice while constantly stirring until it has been absorbed and then repeat the process until the arborio rice is cooked and al guglia, ora slightly crunch.
7. Stir sopra the cream, parmesan cheese, salt and pepper and cook for 2 to 3 more minutes.
8. Serve with more parmesan cheese, pepper and parsley garnish.
CHEF NOTES:
• You can also add cooked vegetables ora proteins to risotto once it is done cooking.
• If you want to alter the flavor of the risotto do a full caramelization to the onions, about 20-25 minutes.
• The rice will go from bright white to translucent and may have a little brown acceso them from toasting.
• I’ve found that it takes about 5 cups of chicken insieme to every 2 cups of arborio rice.
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