Risotto de parmesano

Ingredientes

• 2 tablespoons butter (unsalted or salted)
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 1 cup Arborio rice
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 4 cup chicken or vegetable stock, warmed
• 3/4 cup freshly grated Parmesan cheese
• salt to taste
• freshly ground black pepper to taste
• 1 1/2 tablespoons chopped fresh parsley

Preparación

1. 1

   In a skillet over medium heat, melt the butter and heat the olive oil. Add the onion and cook until it’s almost soft, stirring a couple of times.

2. 2

   Add the Arborio rice and cook just until it starts to lightly brown, stirring constantly, about 2-3 minutes.

3. 3

   Reduce the heat to low and add the garlic, cooking for 1 minute while stirring.

4. 4

   Raise the heat to medium and add the wine. Cook until evaporated and absorbed into the rice, stirring constantly. Stir in the warmed stock ⅓ to ½ cup at a time. Continue cooking and stirring until the stock is absorbed between each addition of broth. Do not cook the last addition of broth all the way, as you want it creamy.

5. 5

   Add the Parmesan cheese and stir until melted and blended. Season with salt and freshly ground black pepper to taste. Sprinkle with chopped fresh parsley.