TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Risotto Milanese (Risotto alla Milanesa)

Polenta with Garlic and Parmesan Cheese

Herbed Couscous

Grain Recipes

Italian Recipes

Risotto with Garlic and Parmesan Cheese

Serves 4

I know some of you have visions of making risotto, standing over a stove and stirring forever. That is just not true. It only takes about twenty minutes to cook and you can leave it for a little while between liquid additions. This recipe makes a creamy and delicious side dish presentation. For a richer risotto, use butter instead of olive oil. Personally, I prefer when it is not too rich. Arborio is a type of short-grain rice that is availabe in most grocery stores. For a traditional Risotto Milanese, see the similar and related recipes.

Ingredients

  • 2-1/2 cups low-sodium chicken broth, or combination broth and water
  • 3 tablespoons olive oil
  • 1-1/4 cups (8 ounces) arborio rice
  • 3 large cloves garlic, minced
  • 2 tablespoons freshly grated Parmesan cheese
  • Freshly chopped parsley, for garnish

Bring the broth to a boil over high heat. Cover; reduce to very low and keep at a simmer.

In a medium saucepan, heat the olive oil over medium heat. Add the rice and stir for about 1 minute to coat all grains. Add the garlic and cook an additional minute. Add about 1/2-cup of the simmering broth and stir well. Stir often until the liquid is absorbed. Add another 1/2-cup of the broth and repeat the process. It will take 20 to 25 minutes until the last of the broth is absorbed and the rice is tender. Taste after 20 minutes to check. Regulate the heat if it appears that the liquid is being absorbed too fast.

When the rice is done, add the Parmesan cheese and stir well to combine. Garnish with the parsley. Serve immediately.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.