This risotto was a part of our valentines’ dinner, actually the only part with witch I was satisfied. Everything else (the scallops mainly) were a bit of a fail. This came out creamy and fantastic, and best of all it re-heated beautifully. The picture is actually from the second time around, with pork chops!
During the cooking I may have gotten a bit irritated with all the stirring it took (I definitely passed that part of the cooking off to the hubs as soon as he walked through he kitchen). But the stirring definitely made for a very creamy finished product. I may try to do a mushroom version sometime soon.
2 2/3 c chicken broth
1 Tbs butter
1 Tbs olive oil
¼ sweet onion, minced
1 c Arborio rice
2 cloves garlic, minced
1/3 c dry white wine
1 c shredded Parmesan cheese
1/8 tsp pepper
1 Tbs minced fresh parsley
Heat broth in a small pot and keep warm.
In a large pot, sauté onion in melted butter and oil until opaque. Add rice and garlic; sauté, stirring regularly, for about 5 minutes. Reduce heat and add wine. Cook and stir until all of the liquid is absorbed.
Add heated broth, 1/2 cup at a time; stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 25 minutes.
Add the remaining ingredients, stirring well and cook and stir until heated through.