Garlic Herb Risotto With Parmesan
From absinthebride 17 years ago
- 20 minutes to make
- Serves 4
The family LOVES risotto so I am constantly playing around with it. This is a simple (well, the flavors, risotto is somewhat of a pain to prepare) and tasty side.
Ingredients
- 1 cup risotto shopping list
- 2 tablespoons butter shopping list
- 2 cans of chicken stock shopping list
- 2 cloves of garlic, minced shopping list
- 1/2 cup grated parmesan shopping list
- salt shopping list
- pepper shopping list
- Italian herbs shopping list
How to make it
- Preheat skillet for risotto and heat chicken stock in a separate, but handy saucepan. (Pouring cold chicken stock into hot risotto makes for bad risotto.)
- In hot skillet, melt butter and add one cup of risotto. (Do NOT rinse risotto, the starch that comes out while cooking is necessary for creamy risotto.) Stir gently and constantly until risotto becomes translucent with a still visible white core.
- Add about a half cup of chicken stock (it will sizzle and boil) and continue to stir constantly.
- You will know when it's time to add more chicken stock by running your (wooden) spatula or spoon across the bottom of the pan, if it appears dry except for a shiny layer of butter, it is time to add more.
- During the chicken stock and stir process, add salt (not too much salt as it all cooks down and will become too salty by the end, I use a pinch and that's all) and pepper to taste. Add garlic. Add parmesan.
- First taste test for al dente risotto should be at 15 minutes.
- When risotto is done (between fifteen and twenty minutes), let rest in serving bowl for five minutes and then stir again before serving.
The Rating
Reviewed by 1 people-
So, when do the herbs go into the mix?
pointsevenout
in Athens loved it
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It's a good risotto. Am sorely tempted to add more garlic. Also added the garlic a couple minutes after sauteing the rice in butter so the garlic would not be so raw.
See also: more pointsevenout
in Athens loved it
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