Silky Parmesan Risotto
Rated 5.0 stars by 1 users
Servings
8
Cook Time
30 minutes
CanCooker
Ingredients
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4 tbsp Unsalted butter, divided
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1 tbsp Extra virgin olive oil
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½ Medium yellow onion, (1 cup finely chopped)
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2 Garlic cloves, pressed or grated
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½ tsp Salt, plus more to taste
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7-8 cups Chicken stock, (low sodium) or vegetable stock
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2 cups Arborio rice, (short grain rice)
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1 cup Dry white wine, (additional stock may be substituted)
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½ cup Grated parmesan, plus more to serve
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Freshly cracked black pepper, for garnish
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1 tbsp Parsley, chopped to garnish
Things You Need
Directions
Heat up your chicken stock in a large saucepan or pot. Bring it to a simmer then reduce heat to the lowest setting just so it stays hot.
Place your CanCooker on a medium-to-medium low heat source and add 2 Tbsp butter and oil. Add onions and 1/2 tsp salt and sauté the onions stirring frequently with a spatula until softened and translucent (don’t brown), about 6-7 minutes. Add garlic and stir another 30 seconds.
Add rice, increase to medium heat, and stir constantly for 2 minutes until toasted. The rice will start to look translucent and barely golden, about 3 minutes.
Add white wine (or chicken stock) to deglaze the pan and stir until the liquid has absorbed, about 2 minutes.
Add 1 ladle of chicken stock and continue stirring until the rice has absorbed the stock. Add the remaining stock one ladle at a time allowing the liquid to almost completely absorb each time (don’t let it get too dry or it can stick and burn). Continue adding one ladle full at a time while stirring continuously. This process can take around 20-25 minutes depending on your desired doneness.
Once the rice is firm tender or your desired doneness, add 2 Tbsp butter and freshly grated parmesan (1/2 cup).
Season to taste with salt and pepper. Season with more parmesan, pepper and parsley.