I am absolutely thrilled to be teaming up with http://parmesan.com/ to share with you my fabulous recipe for Parmesan risotto, as well as many other ways that this amazing, all-natural cheese can be used in your daily recipes. Parmigiano Reggiano is the original Parmesan cheese, being made the same way for over 900 years in Italy. It is known as “The King of Cheese” and there are no others like it. It is naturally lactose free and made simply with only three ingredients, so it is healthy for those with allergies, and also the perfect source of protein and calcium. Whether you grate it, melt it, or shave it into a salad, it will add an intensity of flavor like no other.
Why buy pre-grated cheese when you can add the most beautiful, rich flavor with the one true original. Today I’m sharing my risotto recipe and I am here to tell you that it is all about the cheese! When considering your ingredients, you have to consider quality, and Parmigiano Reggiano is the only way to go. This cheese gives my risotto the creamiest texture while providing the perfect nuttiness to make it a go-to recipe every time. I use this recipe as a side dish with my favorite steak, or as a main dish by adding chicken or shrimp. I also love to use this amazing cheese as the star of my favorite cheese board, add the rind to flavor my Italian Wedding Soup, other broths and sauces, in my salads, and grated over pasta. The versatility of Parmigiano Reggiano is endless. Grab a wedge today!!
Deb’s Parmesan Risotto:
- 1/2 cup chopped yellow onion
- 1/4 cup butter divided
- 1tsp olive oil
- 1 cup uncooked Arborio rice
- 1/3 cup dry white wine
- 5 cups chicken broth
- 3/4 cup Parmigiano Reggiano cheese-grated
- Salt and freshly ground black pepper to taste
- 1/4 cup heavy cream or half and half
- See below for a variety of optional additions
Cook the onion in 2 tablespoons of butter and 1 tsp of olive oil in a large skillet over medium heat until soft, about 5-7 minutes. Add in the uncooked rice and stir for 3-4 minutes until the rice begins to slightly toast and becomes lightly fragrant. Add in the white wine and stir until it is absorbed. Be careful, it will really sizzle. Increase the heat to medium-high and add in one cup of the chicken broth. Cook uncovered, stirring frequently, until the broth is absorbed. When the rice begins to just slightly stick to the pan, you are ready to add in the next cup of broth. Continue to cook, adding in only one cup of broth at a time, and stirring each addition frequently until it is completely absorbed. You will repeat this step until all five cups are used and the rice is soft and has a creamy texture. This process will take 25-30 minutes.
Remove the rice from the heat and add in the grated Parmigiano Reggiano cheese, the remaining two tablespoons of butter, the heavy cream, and salt and pepper to taste. I recommend beginning with a half teaspoon of salt, tasting and adding more as needed. Now your risotto is ready to enjoy!!
Some optional additions to really enhance the risotto recipe and change it up are:
1. 1 teaspoon of fresh lemon zest and a tablespoon of fresh chopped chives.
2. 1 Tbsp of chopped fresh rosemary and 1 Tbsp of chopped fresh thyme
3. 1 10oz package of baby portobello mushrooms and 1 8oz package of white mushrooms sliced and sauteed.
4. 1 Bunch of cut asparagus par boiled until crisp
The possibilities are endless and this recipe is perfect no matter which way you choose to go!
As always, if you have any questions don’t hesitate to shoot me a message, and for more incredible recipes go to http://parmesan.com/recipes-with-parmesan/