Risotto is an Italian rice dish slow-cooked in chicken or vegetable broth until it reaches a creamy consistency. The word Risotto means “rice”. The word originates from the Italian language. Risotto is one of the most common ways of cooking rice. This Garlic Parmesan Risotto is pretty basic as far as Risotto goes. It’s creamy, flavourful, super cozy, velvety, savory, salty, and pure addicting.
There is nothing fancy about it, just a shortlist of ingredients such as rice, onion, garlic, stock, and Parmesan. As you see, they are pantry ingredients. The stock to use in this recipe can be vegetarian, seafood or meat, so you have the option to change it according to your diet.
Risotto has a reputation for being temperamental and time-consuming, but it is super easy to make at home. To make a good Risotto, you must pay attention to the cooking process. You have to spend twenty minutes by the stove adding broth, stirring the mixture, and monitoring the pan.
If you are a multitasker, you can still multitask and cook your protein or other sides while you do this. If you are not interested in standing by the stove, make a Garlic Parmesan Risotto in the oven. The oven version is 100% foolproof, does not require constant stirring, and tastes just as good as stovetop Risotto.
The secret to making flavorful and creamy Risotto at home is using Arborio rice. Arborio rice is short-grained, starchy rice, and is the key to creamy Risotto.let’s start cooking now!
In a large saucepan, bring the chicken broth to a boil, and reduce to low heat to keep warm throughout the cooking process. In a big pan, sauté the chopped onion in oil until they are translucent and slightly brown.
Add rice and garlic to the pan, which contains onion, and stir well for 2 or 3 minutes. Reduce the heat, and stir in the water. Cook and stir the mixture until all of the liquid is absorbed.
Add the heated chicken broth, half a cup at a time, stirring constantly and allowing the liquid to absorb well between additions. Let the rice cook for 20 minutes, until the Garlic Parmesan Risotto is creamy and the rice is almost tender. Stir in salt, pepper, parsley, and Parmesan cheese, and mix them well. Continue to cook until the broth is fully absorbed, the rice is cooked, and cheese is melted. Serve immediately and enjoy.
Basmati or Jasmine rice will not work due to their low starch content. Basmati will end up with individual grains when cooked, and Jasmine sticks together.
While it is good practice to rinse most rice before cooking it to eliminate extra starch, do not rinse Arborio rice. The starch is needed to create creamy Risotto.
It is best to eat Garlic Parmesan Risotto fresh or refrigerated. Freezing Risotto will change its texture, and it will not be as firm or creamy.
For the baked Risotto, preheat the oven to 200 °C (392 °F) . In a big pan, heat the olive oil, then add the chopped onion. Let it cook for 2 minutes, and then add the garlic and rice. Add 4 1/2 cups of warm chicken broth and seasonings. Bring the mixture to a boil, cover the pan, and transfer it to the oven. Bake it for twenty minutes.
Remove from the oven and stir in the remaining 1/2 cup chicken broth and Parmesan Cheese. Stir vigorously until smooth.