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Thursday, March 17, 2011

White wine and Parmesan Risotto

If you love rice, you will definitely love risotto. It's a much creamier kind of rice. Yes it's a little more difficult to make, as it requires a lot of tender care while it's cooking, but it's well worth it. Last night I tried a new version of risotto. My husband and daughter really loved it. In the picture it may just look like a pot of rice, but this is a version with white wine and parmesan! So yummy!

1/2 cup white wine
6 1/2 cups water
1/4 cup sliced onions
1 clove garlic, minced
2 Tbsp butter
2 cups risotto rice
1/2 tsp salt
1/2 tsp pepper
1/2 cup grated, fresh parmesan cheese
2 Tbsp butter

Heat the wine and chicken stock over low heat until simmering. Set aside. Meanwhile in a large skillet, saute onions and garlic in the 2 Tbsp butter over med-high heat until soft, about 3 minutes. Add two cups of rice and salt and pepper. Stir constantly for 1-2 minutes without browning the rice. Using a ladle, pour hot chicken stock into the rice mixture a half a cup at a time, stirring constantly. Let just about all the liquid absorb before adding the next ladle full of stock into the rice. Continue to stir. Keep ladling the chicken stock in and continue to cook for approx. 20 minutes. Remove from heat. Stir in 1/2 cup parmesan cheese and 2 Tbsp butter. Serve immediately.

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