Garlic Parmesan Risotto with Freshly Grated Parmesan and Garlic
By Mason Brooks
Prep
5 min
Cook
20 min
Total
25 min
Servings
4
Level
Easy
Choose arborio rice, a starchy variety, for use in a non-creamy Garlic Parmesan Risotto recipe. Arisudo rice, stock, garlic, white wine, butter, and freshly grated Parmesan cheese combine to make a hearty but firm-tasting side dish.
Finely chopped onions and garlic are cooked. Arborio rice is cooked in olive oil and butter. White wine is added and cooked down. Vegetable or chicken stock is added gradually. Freshly grated Parmesan cheese, rather than other forms of Parmesan cheese, is recommended for this recipe because it mixes well with other ingredients. Chopped parsley is added near the end for color and flavor.
Rice should trickle off a spoon placed in the pan. Rice grains should be tender but firm. Keep stock and risotto at about a simmer. Cold stock will not cook the rice; hot stock will overcook the outer layers of the rice grains. Stir the risotto occasionally but not constantly to avoid a gluey texture.
Cooked risotto can be served straight from the pan with extra Parmesan cheese and grilled chicken or beef steak or pork chops, or roasted broccoli or asparagus. Risotto will thicken as it sits; add hot stock or water to leftover risotto to moisten it.
Why you'll love this recipe
- Arborio rice is listed here because Arborio rice starch adds thickening to the broth in a similar way to heavy cream.
- Freshly grated Parmesan cheese mixes more easily with other ingredients and adds more flavor to dishes than pregrated Parmesan cheese.
- Good vegetable or chicken stock is needed because all of it will be absorbed by the rice and enhance the flavor of every mouthful of rice.
- Dry white wine is an ingredient that contributes concentrated flavor after it absorbs.
- Using a wine you prefer to drink eliminates the unpleasant flavor of cooking wine.
- Fresh garlic and diced onion add flavor and require little else to prepare a layered meal.
- Parsley is a garnish that is added to the stock at the final addition for color.
- Using more Parmesan cheese when serving will increase the amount of cheese flavor in each serving.
Ingredients
- •4 cups vegetable stock or chicken stock
- •1 tbsp olive oil
- •1 tbsp butter
- •½ medium onion (diced)
- •4 cloves garlic (minced)
- •1 cup arborio rice
- •¼ cup dry white wine (optional; use extra stock if omitted)
- •1 cup Parmesan cheese (freshly grated, plus extra for serving)
- •3 tbsp parsley (freshly chopped, optional)
Instructions
- 1
Heat the stock and keep it warm.
- 2
Add the olive oil and butter to a large skillet over medium heat.
- 3
Add the diced onion and cook until just tender.
- 4
Add the minced garlic and cook for 1 minute longer.
- 5
Add the arborio rice and toss to coat every grain with the oil and butter.
- 6
Add the dry white wine and stir until it is absorbed. If not using wine, add a little extra stock instead.
- 7
Add 1 ladleful of warm stock and stir until it absorbs.
- 8
Repeat with the remaining stock until almost all of it is used, about 17 to 25 minutes.
- 9
With the last ladleful of stock, add the parsley and let the stock absorb only halfway.
- 10
Add the freshly grated Parmesan and let the risotto absorb until creamy and thick but not soupy.
- 11
Serve with extra Parmesan if desired, and garnish with parsley.
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