This basic recipe serves as a perfect blank canvas for whatever you want to pair with it. This risotto is creamy and subtle on its own or dress up with caramelized onions, sautéed mushrooms, or peas.
| Servings |
|
Ingredients
Ingredients
|
|
Instructions
- Preheat oven to 350 degrees.
- In a small saucepan, heat chicken stock over medium heat.
- In a Dutch oven (or other oven-proof pan with a fitted lid), melt 2 tablespoonsbutter. Add chopped onion and sauté until translucent over medium heat, 5 –10 minutes. Add garlic and white wine. Cook for 2 minutes to soften the raw wine taste.
- Add rice and stir with wooden spoon until coated with liquid from pan. Add 4 cups of chicken stock and cover with a tight fitting lid. Pop in oven and check after 30 minutes. If a lot of liquid remains, continue cooking in 5 minute increments untilexcess liquid has been absorbed.
- Remove from oven and stir in remaining cup of stock, Parmesan cheese, and butter. Stir vigorously until a creamy consistency is achieved. Season with salt and pepper to taste. Gently stir fresh parsley in for added flavor and color.
- Pairs beautifully with oven-roasted asparagus drizzled in good extra virgin olive oil and roasted chicken or beef.
