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Parmesan Risotto Recipe

Photo by: Taste of Home

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Risotto is a creamy Italian rice dish. In this version from our Test Kitchen, the rice is briefly sauteed, then slowly cooked in wine and seasonings.

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12 Servings
Prep: 15 min. Cook: 30 min.

Ingredients

8 cups chicken broth
1/2 cup finely chopped onion
1/4 cup Crisco® Pure Olive Oil
2 garlic cloves, minced
3 cups arborio rice
1 cup dry white wine or water
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh parsley

Directions

In a large saucepan, bring broth to a boil. Reduce heat; cover and maintain at a simmer. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add rice; cook and stir for 3 minutes. Add wine; cook and stir until absorbed.
Stir in 1 cup simmering broth. Cook until broth is almost completely absorbed, stirring frequently, then add another cup of simmering broth. Repeat until less than 1 cup broth remains; reserve 1/4 cup broth. (The process should take 20-25 minutes.) Rice should be slightly firm in the center and look creamy.
Remove from the heat. Stir in the cheese, salt, pepper and reserved broth. Sprinkle with parsley. Serve immediately. Yield: 12 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 260 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 728 mg sodium, 41 g carbohydrate, 1 g fiber, 6 g protein.

Parmesan Risotto published in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p120

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