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Parmesan Risotto

Discussion in 'Side Items' started by chilerelleno, Aug 14, 2018.

  1. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Parmesan Risotto

    2C Arborio rice
    1/2C minced onion
    2t minced garlic
    1/2-1C chopped mushrooms (optional)
    6T butter
    1t salt
    8C hot chicken broth/stock
    1/4-1/2C shaved Parmesan Reggiano cheese. Note: 1/2C is for hardcore cheeseheads.

    In a medium sized saucepan saute 1/2C minced onion and 2t finely minced garlic in 6T stick of butter until onion is softened
    Add 1t salt
    Add 2C Arborio rice and saute for several minutes over medium heat until rice absorbs most of the butter and is opaque.
    Add a ladleful of hot chicken broth/stock and stir till absorbed, repeat, repeat, repeat and repeat until you've added a total of at least 6C of chicken broth/stock and the consistency is to your liking.
    Too thick, add more broth.
    Okay, you've been stirring almost constantly, this labor of love will take about a half an hour and will slowly yield that creamy delicious risotto.
    Depending on how cheesy you like it, add 1/4-1/2C shaved Parmesan Reggiano and stir well until the cheese is thoroughly incorporated into the risotto
    Remove from heat and serve warm

    If you need to reheat, I find that stirring in more hot chicken stock/broth works well.

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    Last edited: Jun 25, 2019
  2. oldsmokerdude

    oldsmokerdude Smoking Fanatic SMF Premier Member

    Looks yummy. I've always wanted to try to make risoto, but never got the chance (translation: nerve). I'll bet it tastes as good as it looks.
     
  3. jaxgatorz

    jaxgatorz Master of the Pit OTBS Member SMF Premier Member

    Just plain beautiful ( as usual)..
     
  4. Chile, are you heating your chicken broth. An hour seems a long time. I do smaller batches but I can almost set a finishing time - 22 minutes from when I start adding the stock until done.
     
  5. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    No I'm not, should I?
    Thinking about it it makes sense.
     
  6. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Thanks y'all.
     
  7. ab canuck

    ab canuck Master of the Pit OTBS Member ★ Lifetime Premier ★

    Chile.... That is $$$$$$. Looks like perfect risotto. I enjoy it but it does not always turn out as good, some days undercooked some days it's great somedays too much broth runny. But I like it. Going to have to try it withe heated broth as pete brought up. well it is a point for sure. Great looking dish!!
     
  8. I guess adding cold broth would retard the cooking of the rice. I pretty much follow your procedure adding hot broth until cooked. I remove from heat and add the cheese and finish it off by stirring in a pat of butter. It is a great comfort food.
     
  9. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    This weekend I've plans for a killer Italian meal.
    Chicken Parmesan
    Risotto Parmesan, maybe with some mushroom
    Caprese
    And maybe Zeppole for dessert

    So I'll do the risotto with simmering broth and enjoy the faster cooking time.
     
  10. Sounds delish. Post pics.
     
  11. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Fantastic looking risotto!
    That is Judy's specialty!
    I just stand back & hand her the ingredients & take turns stirring.
    Al
     
  12. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Thanks Al,
    my wife would probably laugh at me if I said, "Hey baby, stir this for awhile."
    By request, will do.
     
  13. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    @petewoody
    Recipe has been updated, my thanks to you.