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
- Heat the stock in a small saucepan over low heat. Keep warm throughout the entire cooking process.
- Heat a skillet or saute pan over medium heat. Add olive oil and 2 tablespoons of butter, and cook until butter has melted.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve hot with extra Panacheeza on the side and enjoy!