Simple and delicious this Parmesan risotto is a basic northern Italian dish that can be a delightful first course or a wonderful side dish to your favorite proteins or vegetables. Making risotto at home can be intimidating and it is definitely more challenging then a minute rice, but with a few helpful tips under your belt you can create this elegant dish without any problems.
Risotto is rice cooked in broth in its core. It can be chicken, seafood, beef or vegetable broth whatever suits your personal palette, the more flavor is in the stock the more flavorful the risotto will be. Made from scratch stock rocks.
Another key ingredient is high starch, low-amylose risotto rice. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. The most common in supermarkets is Arborio. Make sure not to rinse it before cooking as well. Starch what makes the risotto notoriously creamy and we do not want to wash it down the drain.
Other delicious additions and flavor builders are usually aromatics like onion and garlic, infusion of white wine and addition of cheese. This recipe calls for Parmesan cheese, make sure to freshly grate this savory cheese for the best results. You are gonna need to be really hands on with this delicate dish, make sure to be constantly available to stir it and ladle the warmed up broth by spoonfuls into the rice.
This basic parmesan risotto is a plain canvas of flavors. Add your favorite sautéed wild mushrooms or grilled steak to it and make it a complete tasty meal that is restaurant worthy.
