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Parmesan Basil Risotto
Serves 8 |
Bursting with herbaceous flavor.
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Ingredients:
| 1 stick unsalted butter |
| 1 1/4 cups chopped onion |
| 2 1/4 cups arborio rice |
| 10 cups chicken stock |
| 3/4 cup grated Parmigiano-Reggiano cheese |
| 1/4 cup chopped fresh basil |
Directions:
- Melt half the butter in a large, heavy stockpot over medium heat. Add the onion and cook, stirring occasionally, until onion is soft and golden, about 7 minutes. Add rice and stir to coat with butter. Cook, stirring, for 1 minute.
- Increase heat to medium-high. Add about 2 cups of chicken stock, enough to just cover the rice, stirring constantly. When all the stock has been absorbed, add 1/2 cup more, stirring until it is absorbed. Repeat this procedure until stock is gone.
- Stir in grated cheese and chopped basil and remaining butter. Spoon onto serving plates and enjoy!
| Cooking Method: | Stovetop |
| Main Ingredient: | Rice |
| Course: | Side |
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