Parmesan Risotto
Instructions
- 1
Heat the stock in a saucepan and keep it warm on low heat throughout the cooking process.
- 2
In a large, heavy-bottomed pan, heat olive oil and half the butter over medium heat.
- 3
Add onion and cook until translucent, about 3-4 minutes. Add garlic and cook for another minute until fragrant.
- 4
Add arborio rice and stir to coat with butter and oil. Toast for 2-3 minutes until edges become translucent.
- 5
Pour in white wine and stir until completely absorbed by the rice.
- 6
Add warm stock one ladle at a time (about 120ml/½ cup), stirring constantly and waiting for each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- 7
When rice is creamy and al dente (tender but still slightly firm to the bite), remove from heat and stir in the remaining butter and parmesan cheese.
- 8
Add fresh thyme leaves and season with salt and pepper to taste.
- 9
Let rest for 2 minutes, then serve immediately garnished with fresh parsley and extra parmesan if desired.
Chef's Note
"This creamy Parmesan risotto is the perfect canvas for Italian comfort food. The key to a perfect risotto is patience - keep stirring and let each ladle of stock fully absorb before adding the next. The result is pure, silky perfection that makes an elegant side dish or a satisfying main course on its own."
