Creamy Parmesan Risotto

Creamy Parmesan Risotto

Risotto is like rice that got all dressed up to go to the Ball.💎👠👗   It’s savory and creamy and cheesy…and I could just eat it with a spoon straight from the pan.  I’m totally dedicated to my craft – a good cook always taste-tests their creations.💁🍴

Risotto requires a special kind of short-grain rice called Arborio.   Unlike other rice that is left in a pan of water to boil, risotto requires constant attention to ensure a perfect finished dish.  And it may take a bit longer to cook as well.⏰  In this case, cooking longer is better.👍  While it’s slowly cooking it’s acting like a sponge and soaking up all the chicken stock and white wine it can hold.  All the while, releasing its starches, giving the risotto that smooth creamy texture.💫🌟

Ingredients

  • 1 tablespoon olive oil
  • 3 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ head celery, finely chopped
  • 14 ounces Arborio rice
  • Sea salt and freshly ground pepper, to taste
  • 2 cups white wine - I use a Chardonnay
  • 2½ ounces butter
  • 3½ ounces freshly grated Parmesan cheese
Read the whole recipe on Taste And See