• 2 Tbsp Butter
  • 2 cups diced onions
  • 5 cloves minced garlic
  • 4 cups arborio rice
  • 8-10 cups chicken broth
  • 2 6oz tubs of shaved Parmesan cheese
  • salt and pepper to taste

They say that risotto is one of the hardest things to cook correctly.  I have to disagree, if you are mindful, watching over the risotto, it does take time, but it is not that difficult.  There was even one recipe I found years ago that it was risotto in the microwave.  It actually came out great! For this risotto Natalie and I (ok mostly Natalie) cooked it over the stove the way it should be done.  We cooked for a large crowd as usual, so you may want to half this recipe, but I wanted to write exactly how we did it here.  I will let you know where to make the chicken stock adjustments as we go on if you decide to half it

If you are mindful, watching over the risotto, it does take time, but it is not that difficult

First thing you want to do is in a large pot put in the butter, onions, and garlic.  We forgot to buy butter, but we had some garlic butter spread and used that.  I didn’t find a difference in taste, so regular butter is fine.  You want to saute over medium-high heat until the onions are soft.

Lower the stove to medium and add the rice. Cook the rice with the onions, butter, and garlic just for a min or two until the rice gets a little color, but be careful not to burn the rice.  The trick throughout this whole process is to keep stirring, so it’s nice to have someone to take over after a while.

Now we slowly add the stock and cook the risotto until it is just right.  Most recipes will call for the stock to be simmering and you just ladle it in the pot but Natalie has always just added the stock straight out of the can or box and it has always come out amazing. It’s  lot easier, less to clean up afterwards, less pots to pay attention to on the stove.

First we add 2 cups of broth and stir until the rice absorbs most of it.  You should be left with about 1/2 a cup and then add another two cups.  (If you are halving the recipe at this point I would just add a cup instead of two again) Keep stirring, adjusting the temperature if you start feeling the risotto sticking and burning to the bottom of the pot.  You want to keep it between medium and medium-high heat. Once it absorbs the two cups, now we will add just a cup at a time.  Just add, stir, wait for it absorb, and taste.  If it’s not cooked to your liking, add another cup of broth.

In total for our case, and our amount we added 10 cups of broth, and then it was finally perfect. At this point add the cheese and salt and pepper.  You now have a perfect risotto.

This is a great base to make any type of risotto you want.  Add mushrooms, or peas, maybe even shrimp.  Once you practice and learn to make the perfect basic risotto, have fun, and create all sorts of different risottos!

Parmesan Risotto