Parmesan Risotto Recipe

Ingredients

• 1.5 cups Arborio Rice
• 6 cups Vegetable Broth
• 1 cup Grated Parmesan Cheese
• 0.5 cup Dry White Wine
• 1 medium, finely chopped Shallot
• 2 cloves, minced Garlic
• 2 tablespoons Olive Oil
• 2 tablespoons Butter
• 2 tablespoons, chopped Fresh Parsley
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 tablespoon (optional, for extra cheesy flavor) Nutritional Yeast

Instructions

1. 1

   Step 1: Heat the vegetable broth in a saucepan and keep it warm over low heat. This is crucial for even cooking of the rice.

2. 2

   Step 2: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped shallot and cook until softened and translucent, about 3-5 minutes.

3. 3

   Step 3: Add the minced garlic to the pot and cook for another minute, until fragrant, being careful not to burn it.

4. 4

   Step 4: Add the Arborio rice to the pot and toast it for 2-3 minutes, stirring constantly, until the grains are slightly translucent around the edges. This helps release the starch and create a creamy texture.

5. 5

   Step 5: Pour in the dry white wine and stir until it is completely absorbed by the rice.

6. 6

   Step 6: Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time, stirring constantly. Allow each ladleful of broth to be absorbed completely before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.

7. 7

   Step 7: Once the rice is cooked to your liking, remove the pot from the heat. Stir in the grated Parmesan cheese, chopped parsley, salt, pepper, and nutritional yeast (if using).

8. 8

   Step 8: Serve the risotto immediately, garnished with extra Parmesan cheese and parsley, if desired.