Risotto with Garlic and Parmesan
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 most commonly found in grocery stores. For a traditional Risotto Milanese, see the similar and related recipes links.
- 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.