Parmesan Risotto

Name: Parmesan Risotto
Ingredients: 6-8 Cups Canned Low-Sodium Chicken Broth, Skimmed of fat; 3 Tbsp. Olive Oil; 1/2 Cup Finely Chopped Shallots (about 2); 1 Cup Arborio or Carnaroli Rice; 1 Cup Dry White Wine; 4-6 Tbsp. Unsalted Butter; 1/2 Cup Grated parmesan Cheese, Plus Extra for Grating or Shaving; 1/4 Cup Chopped Fresh Flat-Leaf Parsley; Salt and Freshly Ground Black Pepper

9 ingredients

5 steps

Ingredients

6-8 Cups Canned Low-Sodium Chicken Broth, Skimmed of fat
3 Tbsp. Olive Oil
1/2 Cup Finely Chopped Shallots (about 2)
1 Cup Arborio or Carnaroli Rice
1 Cup Dry White Wine
4-6 Tbsp. Unsalted Butter
1/2 Cup Grated parmesan Cheese, Plus Extra for Grating or Shaving
1/4 Cup Chopped Fresh Flat-Leaf Parsley
Salt and Freshly Ground Black Pepper

Directions

1

1.
2

Heat stock in saucepan over medium heat; keep at a low simmer.
3

Heat olive oil in a heavy-bottomed saucepan over medium heat.
4

Add shallots to oil, and cook, stirring, until translucent. Add rice.
5

Cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.