This super rich and creamy Parmesan Risotto (How To Make Perfect Risotto) is a base for making a variety of wonderful risotto dishes! Perfect the risotto method of cooking this rice and enjoy gourmet appetizers and risotto dinners at home!!
2tablespoonParmigiano Reggiano cheese(plus more for garnish when served, if desired)
salt & pepper(to taste)
Bring a large skillet or frying pan to medium heat. Add olive oil, then add garlic and shallots. Cook until softened, about 1-2 minutes.
Add your Arborio rice and cook the kernels, stirring occasionally, for about 1-2 minutes.
Add the dry white wine and cook for one minute, stirring frequently.
Add one cup of the broth and stir occasionally while the rice cooks and absorbs the liquid. Ladle in additional amounts initially in approximately ½ cup portions. Allow the rice to absorb the liquid as added.
When your rice has cooked for about 15 minutes, the rice will slow down on absorbing the liquid when added. Use smaller ¼ cup portions as you near the end of the cooking process.
You are looking for an al dente texture to your rice, and I start checking for this at the 15 - 16 minute mark. Test an individual rice grain for the soft texture that still retains a semi-firm core to the grain.
Once your rice has reached an al dente texture, remove the risotto from the heat and add the butter and Parmigiano Reggiano. Stir to combine and serve on warmed plates with additional freshly grated Parmigiano Reggiano cheese, if desired.