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Creamy Parmesan Risotto

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
30 min
SERVINGS
6 servings
Italian
Creamy Parmesan Risotto
Ingredients
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons butter
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 3 cups hot vegetable stock
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • salt to taste
  • freshly ground white pepper to taste
Instructions
1
Heat the olive oil and butter in a large sauté pan over medium-high heat, allowing the butter to melt completely. Gradually decrease the heat to a lower setting and introduce the shallot and garlic into the pan, stirring constantly until they become translucent but avoid any browning, approximately 5 minutes.
2
Next, add the rice to the pan and stir vigorously until it is evenly coated with oil and starts to develop a golden color, roughly 5 minutes. Introduce the wine into the pan and let it simmer until most of its liquid has evaporated, then gradually stir in one-third of the boiling vegetable broth ; continue stirring until the rice has absorbed the liquid and transformed into a creamy consistency. Repeat this process two more times, maintaining a constant stirring motion throughout the entire procedure, which should take around 15 to 20 minutes in total. At this point, the rice should be tender yet retain a slight firmness to the bite.
3
Once completed, remove the pan from the heat source and stir in the Parmesan cheese, parsley, salt, and white pepper until they are well combined. Finally, serve the dish immediately.
4
Note: You may not require all of the vegetable stock for this recipe.