White Wine and Parmesan Risotto



Risotto is one of my favorite foods on the planet. It's a major comfort food recipe, and is a perfect side dish for pretty much anything! This white wine and parmesan risotto recipe is a creamy and cheesy, with just a hint of white wine. 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 as a main course!

This is an easy parmesan risotto recipe that's great all year-round, and will quickly become a family favorite. Scroll to the bottom of this post for more recipes to complete your meal!

Want more risotto recipes? Also check out my Easy, Creamy Lemon Risotto Recipe!

Used In This Post: 



Risotto is a creamy Italian rice dish 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!



Ingredients:

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

Directions: 

Bring the 4 cups of chicken broth to a boil, then reduce heat and let simmer. Heat butter in a large saucepan over medium heat, then add shallot and garlic and let cook until translucent. I finally invested in this saucepan, and it makes such a huge difference!

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.


Complete The Meal With These Recipes: 

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Kirsten Bell
7 Comments

7 comments:

  1. This was my first time making risotto and this recipe worked perfectly! Thank you so much for the simple directions and straight forward steps. I couldn't get a picture fast enough because my family ate it all up! I am being told I have to make this again soon. I made it with chicken and salad, paired perfectly. Even had a picky eater saying they loved it. Thank you so much!

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    1. Thank you so much for this comment, it seriously made my day to read this!! I'm so glad that it was such a hit, and that even your picky eaters loved it! I just published my new Lemon Risotto Recipe, if you're interested! Again, thank you so much for sharing!!

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  2. Hi I got a little confused. How much stock am I supposed to bring to a boil?

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    1. Hi Viki! Thanks so much for trying my recipe! You will want to bring all 4 cups of the chicken broth/stock to a boil, and then a simmer. Enjoy!

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  3. I never know what to do with leftover chinese rice when we get a lunch special. I adapted your recipe to my chinese rice (of course it was less of the original ingredients) but it turned out better than I expected. I am going to try it again & again!!

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  5. Made this! Thanks so much was very good and easy to follow the instructions!

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