Parmesan Risotto

Parmesan Risotto

Indulge in culinary luxury with our Parmesan Risotto recipe! Creamy Arborio rice, simmered to perfection in a rich broth, then elevated with the nutty goodness of Panacheeza. Each spoonful offers a symphony of flavors and a velvety texture that's simply irresistible. Whether as a comforting meal or an elegant side dish, this risotto promises to tantalize your taste buds and elevate any dining experience.

Serves 4

Ingredients

4.5 cups vegetable or chicken stock
2 Tbsp. olive oil
5 Tbsp. unsalted butter divided
2/3 cup finely chopped yellow onion
pinch salt 
2 clove garlic minced
1/2 cup dry white wine
1 cup dry arborio rice
3/4 cup Panacheeza
2 Tbsp. lemon juice
pinch freshly cracked black pepper

Directions

  1. Heat the stock in a small saucepan over low heat. Keep warm throughout the entire cooking process.
  2. Heat a skillet or saute pan over medium heat. Add olive oil and 2 tablespoons of butter, and cook until butter has melted.
  3. Stir in the onion and a pinch of salt. Cook for about 5-7 minutes, stirring occasionally, until the onion is really soft and nearly translucent.
  4. Stir in minced garlic, and cook for one minute. Stir in the rice, and cook for 2-3 minutes until only a tiny white dot remains in the center of each grain.
  5. Pour in white wine, and stir it into the rice. Cook for about 3-4 minutes, or until the rice has absorbed most of the liquid.
  6. Pour in one ladle of stock, stirring constantly. Once it is nearly absorbed, add another ladle of stock. Continue adding the stock one ladle at a time, and stirring the rice constantly as it cooks, until the texture of the rice starts to change into a creamy, thicker risotto. This takes about 30 minutes total.
  7. Try a bite of the risotto, and see if it is cooked to your preference. It can have a slight bite to it for al dente risotto, or you can continue cooking it a few minutes longer to make it extra soft and creamy. Once it is cooked the way you like, stir in 1/2 cup of Panacheeza, and season with more salt to taste.
  8. Turn off the heat. Stir last 3 tablespoons of butter, a pinch of freshly cracked black pepper, and a healthy squeeze of fresh lemon juice. Stir to combine everything into the risotto.
  9. Serve hot with extra Panacheeza on the side and enjoy!

 

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