This luxurious Parmesan Risotto is a comforting classic that transforms simple ingredients into a restaurant-quality meal. Using beef stock instead of the traditional chicken or vegetable broth adds a deeper, richer umami flavor that pairs beautifully with the creamy texture of the Arborio rice. The dish is finished with generous amounts of butter and sharp Parmesan cheese, creating a velvety consistency that coats the palate. It&# 226;ÂÂs perfect for a cozy weeknight dinner or an elegant date night at home. The key to success is patienceâÂÂstirring constantly ensures the rice releases its starches for that signature creamy texture without becoming mushy. Serve immediately for the best results.
Parmesan Risotto
Description
This luxurious Parmesan Risotto is a comforting classic that transforms simple ingredients into a restaurant-quality meal. Using beef stock instead of the traditional chicken or vegetable broth adds a deeper, richer umami flavor that pairs beautifully with the creamy texture of the Arborio rice. The dish is finished with generous amounts of butter and sharp Parmesan cheese, creating a velvety consistency that coats the palate. It&# 226;ÂÂs perfect for a cozy weeknight dinner or an elegant date night at home. The key to success is patienceâÂÂstirring constantly ensures the rice releases its starches for that signature creamy texture without becoming mushy. Serve immediately for the best results.Ingredients
Directions
-
Thinly slice the onion.
-
Heat 4 tablespoons of butter and 1 tablespoon of oil in a heavy-bottomed pan over low heat.
-
Add the sliced onion and cook until soft but not browned, adding 1 tablespoon of beef stock if the pan becomes too dry.
-
Add the rice to the pan and fry for one minute, stirring to coat the grains with butter.
-
Add a ladleful of hot beef stock to the rice.
-
Stir constantly until the liquid has been absorbed by the rice.
-
Repeat the process of adding stock one ladleful at a time, stirring until absorbed, until approximately 2 1/2 cups of stock have been used and the rice is nearly tender.
-
Stir in half of the remaining butter and 2 tablespoons of grated Parmesan cheese.
-
Continue adding stock gradually if needed to maintain a creamy consistency while finishing the cooking of the rice.
-
Season with salt and pepper to taste.
-
Remove from heat and stir in the remaining butter and Parmesan cheese.
-
Serve immediately while hot and creamy.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1278.3kcal
- % Daily Value *
- Total Fat 84.3g130%
- Saturated Fat 42.6g213%
- Cholesterol 339.8mg114%
- Sodium 822.2mg35%
- Total Carbohydrate 32.2g11%
- Dietary Fiber 0.8g4%
- Sugars 1.1g
- Protein 89.3g179%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use Arborio, Carnaroli, or Vialone Nano rice for best results; these varieties have high starch content essential for creamy risotto.
Keep the beef stock simmering in a separate pot while you cook the risotto to ensure it is hot when added to the rice.
Do not rinse the rice before cooking; the surface starch is necessary for the creamy texture.
Risotto is best served immediately. It tends to thicken and become gluey as it cools. If reheating, add a splash of stock or water and stir gently over low heat.
