Creamy Parmesan Risotto

This creamy Parmesan Risotto is perfect as a first course or side dish. Serve it alongside a pan-seared steak, add scallops, or toss in mushrooms to make this a delicious meal.

📝 Ingredients

• 5 cups chicken stock
• 1 1/2 tbsp extra-virgin olive oil
• 1 cup onion (, diced)
• 1 1/2 cups Arborio rice (, uncooked)
• 1/4 tsp salt
• 1 tbsp unsalted butter
• 1/2 tsp pepper
• 4 oz Parmesan (, grated)
• 1 tbsp fresh parsley (, chopped)

👨‍🍳 Instructions

1. 1Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.
2. 2Heat a Dutch oven over medium heat. Add oil to the pot; swirl to coat. (Everything from here on will be added to this pot.)
3. 3Add onion; cook 5 minutes, stirring occasionally.
4. 4Add the Arborio rice and salt, cook 1 minute, stirring frequently.
5. 5Add 1/2 cup stock; cook 2 minutes or until liquid is absorbed, stirring frequently.
6. 6Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
7. 7Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 20-25 minutes); reserve 1/3 cup stock at last addition.
8. 8Remove pot from heat.
9. 9Stir in reserved remaining stock, butter, pepper, and cheese.
10. 10Top the risotto with parsley.