Parmesan Risotto

Last night I was feeling very nostalgic for some of the foods that we made in class this past year. So when I had to think of something to make to go with salmon that I made, I thought about a suggestion that my friend made at the beginning of the summer, that also happened to be something that we learned in our traditional european cuisine class.

Parmesan Risotto

4- 5 cups chicken stock
4 tablespoons butter
1/2 yellow onion - diced
1 garlic clove - minced
1 1/2 cups arborio rice
1 cup white wine
1/2 cup grated parmesan
salt and pepper
1 teaspoon thyme

Begin by heating the chicken stock and keeping it on a low burning to stay warm. In a medium sized pot, melt 2 tablespoons of butter, add onions and garlic, season with salt and pepper and sauté for 2 minutes or until onions are translucent. Add rice and cook for about 5 minutes until slightly translucent, stirring frequently. add wine and cook until evaporated. Begin to add stock 1/2 cup at a time, stirring continuously. Once stock has been absorbed, add the next 1/2 cup, continue or 20-25 minutes or until rice is fully cooked. Once cooked, remove from heat, add remaining 2 tablespoons of butter, parmesan, thyme and season with more salt and pepper. Serve immediately.

Risotto is definitely a time commitment but if you are willing to be patient, which is definitely sometimes difficult for me, than it can really pay off. With my work week basically over I am very much excited to relax this weekend. So till next time,
Keep Cooking Brooklyn!