White Wine and Parmesan Risotto with Creamy Arborio Rice
By Ethan Parker
Servings
4
Level
Easy
Choose a firm Parmesan with a strong‚ salty flavor and a dry‚ acidic white wine to enhance the risotto․ White Wine and Parmesan Risotto is an Arborio rice dish with tender rice cooked in broth with shredded Parmesan cheese․ Purchase block Parmesan rather than the shredded product․
The base is a sauté of finely diced shallots and garlic in butter․ Arborio rice is stirred into the shallot and butter mixture and toasted․ Wine is added and simmered almost to dryness․ Broth is added gradually․ Multiple flavorings are absorbed into the rice․ Parmesan cheese‚ other seasonings‚ and paprika are stirred in after removing the dish from heat․
Add more broth to the rice as the rice cooks until the rice is creamy‚ not dry․ Signs that the rice is properly cooked include broth absorbed by the rice and no remaining uncooked broth in the rice pan․ Rice cooked with added broth too early and rice that was not toasted before adding broth are missing two of the wine characteristics described for this recipe․
Serve risotto hot as directed‚ topped with Parmesan․ Warm leftover risotto in broth or water if you like‚ it tends to thicken as it cools because of the starch in the rice․ Offer more grated Parmesan at the table for customers who like a salty flavor․
Why you'll love this recipe
- Arborio rice is listed as an ingredient because it absorbs liquid slowly while cooking‚ giving the dish its expected creamy texture․
- A dry‚ acidic white wine helps keep the rice bright, Specific types of wine to buy are given in the ingredients list․
- Shallots‚ garlic‚ and butter are minor ingredients with good flavor that shouldn't interfere with the flavor of Parmesan cheese, No other ingredients should be added․
- Adding broth one cup at a time lets each serving absorb broth and enjoy the flavor of the chicken broth in each serving․
- Shredded Parmesan is mixed in at the end‚ without heat‚ to give the same flavor as 1 cup of sauce in this recipe․
- Paprika‚ salt‚ and pepper are mixed into the cooked rice to add flavor without competing with the flavors of other ingredients‚ including wine and cheese․
Ingredients
- •1 shallot (finely chopped)
- •2 cloves garlic (finely chopped)
- •3 tbsp butter
- •1 ½ cups Arborio rice
- •1 cup dry white wine
- •4 cups chicken broth
- •1 cup Parmesan cheese (shredded)
- •1 tsp salt
- •½ tsp black pepper
- •½ tsp paprika
Instructions
- 1
Bring the chicken broth to a boil, then reduce the heat and let it simmer.
- 2
Heat the butter in a large saucepan over medium heat.
- 3
Add the shallot and garlic and cook until translucent.
- 4
Add the Arborio rice to the shallot mixture and toss to coat.
- 5
Toast the rice for 3 to 5 minutes, then add the white wine.
- 6
Simmer over medium-low heat until the wine is almost evaporated.
- 7
Add the broth one cup at a time, stirring until the liquid is almost absorbed before adding more.
- 8
Once all the broth has been added and cooked into the rice, remove the pan from the heat and stir in the Parmesan, salt, black pepper, and paprika.
- 9
Serve hot.
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