Kittencal's Creamy Parmesan Risotto

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 5 cups hot good-quality chicken broth
• 1/4 cup butter (no substitutes)
• 1 large onion, finely chopped
• 1 -2 tablespoon chopped fresh garlic
• 1 1/2 cups arborio rice
• 3 tablespoons butter
• 1 1/4 cups grated parmesan cheese (can use less)
• 2 -3 tablespoons finely chopped fresh parsley
• salt and black pepper

Recipe

• 1 bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot.
• 2 in another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes).
• 3 add in garlic and stir for about 2 minutes.
• 4 increase heat slightly and add in the rice; stir for 1 minute.
• 5 slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.
• 6 add in another 1 cup broth, and stir until absorbed.
• 7 add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
• 8 stir in 3 tablespoons butter and 1-1/4 cup (or less) grated parmesan cheese; mix to combine.
• 9 season with salt and pepper.
• 10 transfer to a bowl and sprinkle with chopped parsley.