White Wine and Parmesan Risotto

Risotto is one of my favorite foods on the planet. It's creamy and cheesy, with just a hint of white wine. Yum! I love this as a side dish for my Garlic Salmon, but have also been known to eat a bowl of it on its own haha! Risotto has a reputation for being difficult, which I don't think is very fair. It does require more hands-on time than regular rice, but you will be rewarded with the best rice of your life! Seems like a fair trade to me.

Risotto is made using arborio rice, because it's incredibly starchy. That's what makes this dish so creamy and delicious. The starch is released by adding liquid slowly. While the liquid absorbs, you need to stir the rice continuously. Just pour yourself a nice glass of wine (you have to open a white for this recipe anyway - waste not!) and enjoy the process. I think that's half the fun!


1 shallot, finely chopped
2 cloves garlic, finely chopped
3 tablespoons butter
1 1/2 cups arborio rice
1 cup dry white wine (I used Chardonnay)
4 cups chicken broth
1 cup parmesan cheese, shredded
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika


Bring chicken stock to a boil, then reduce heat and let simmer. Heat butter in a large stockpot over medium heat, then add shallot and garlic and let cook until translucent.

Add the rice to the shallot mixture, tossing to coat. Toast the rice for about 3-5 minutes, then add wine. Simmer over medium-low heat until the wine is almost evaporated.

Add the broth one cup at a time, continuing to stir until all the liquid is almost absorbed before adding more. Once all the broth has been added and cooked into the rice, remove pan from heat and stir in parmesan, salt, pepper and paprika. Serve hot.

Kirsten Bell

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