Parmesan Risotto Recipe
Prep Time:
10 minutes
Cook Time:
45 minutes
Servings:
4 servings
Ingredients
  • 7 cups chicken or vegetable stock
  • 1 (3-inch) Parmesan rind
  • 2 bay leaves
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely sliced
  • 2 garlic cloves, crushed
  • 1 ½ cups arborio rice
  • 1 cup dry white wine
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 2 tablespoons butter
  • 1 cup grated Parmesan, plus extra for serving
  • 1 tablespoon lemon juice
  • salt, to taste
  • pepper, to taste
Directions
  1. Add the stock, Parmesan rind, and bay leaves to a large saucepan and bring to a gentle simmer, stirring to infuse the flavor of Parmesan through the stock. Keep the stock to a simmer as you begin the risotto.
  2. In a large, deep-based frying pan, add the olive oil, the chopped onion, and the garlic, and then cook for 5-10 minutes on a medium heat until the onion is soft and translucent.
  3. Add the rice to the pan, stir it to coat it thoroughly in oil, and allow it to toast for 2-3 minutes until fragrant.
  4. Add the white wine to the pan and keep stirring until the rice has fully absorbed the liquid; this should take 2-3 minutes.
  5. Add the warm stock to the pan 1 cup at a time, stirring it into the rice. As the rice absorbs the stock, continue to add it 1 cup at a time and stir regularly, until all the stock has been used up.
  6. Stir in the dried thyme and oregano.
  7. Take the risotto off the heat and whisk the butter in using a balloon whisk to emulsify it, making it light and velvety. Then, stir in the grated Parmesan, the lemon juice, and season to taste.
  8. Serve with fresh chopped basil and an extra sprinkling of Parmesan cheese.