Parmesean Risotto

Name: Parmesean Risotto
Yield: 1
Ingredients: 1 Tbsp olive oil or unsalted butter; 1 mm medium white or yellow onion, finely chopped; 3 gal arlic cloves, minced; 2 5/6 Tbsp dry white wine, dry vermouth, or white wine or champagne vinegar; kosher salt and freshly ground black pepper; couple parmesan rinds, if you have (optional, see note); 7 c water; 1 c uncooked arborio, carnaroli, or another short-grained rice, such as sushi rice; 3 Tbsp unsalted butter, divided; gal grated parmesan cheese

0 mins

Total time

1

Serving

10

Ingredients

Enable cook mode

Ingredients

Tbspolive oil or unsalted butter

mmmedium white or yellow onion, finely chopped

galarlic cloves, minced

2⁵⁄₆

Tbspdry white wine, dry vermouth, or white wine or champagne vinegar

kosher salt and freshly ground black pepper

couple parmesan rinds, if you have (optional, see note)

cwater

cuncooked arborio, carnaroli, or another short-grained rice, such as sushi rice

Tbspunsalted butter, divided

galgrated parmesan cheese

Directions

Step 1

eat oven: To 350°F.

Step 2

Make risotto: In 4-quart Dutch oven or deep, oven-safe saucepan with a lid, heat oil over medium heat. Add onion and garlic and cook until softened, about 4 minutes.

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