Barefoot Contessa Easy Parmesan Risotto Recipe
The Barefoot Contessa Easy Parmesan Risotto Recipe is creamy, rich and full of flavor. Many people think risotto is hard to make.
Ingredients
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup water
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- ½ cup dry white wine
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley optional
Instructions
Warm the Broth
- Pour broth and water into a medium pot. Heat over low heat until warm. Keep it hot but not boiling. Warm broth helps cook the rice evenly.
Cook Onion and Garlic
- Heat olive oil and butter in a large saucepan. Add chopped onion. Cook until soft and clear. Add garlic and cook for one more minute.
Toast the Rice
- Add Arborio rice to the pan. Stir for two minutes. The rice should look slightly shiny. Toasting adds flavor and helps rice cook properly.
Add the Wine
- Pour in white wine. Stir gently until wine is mostly absorbed. This step adds deep flavor and a slight tang to the risotto.
Add Broth Slowly
- Add one ladle of warm broth to the rice. Stir gently until liquid absorbs. Continue adding broth slowly, one ladle at a time. Stir often.
Cook Until Creamy
- Keep adding broth and stirring for about 20 minutes. The rice should be soft but slightly firm inside. The texture should be creamy and smooth.
Add Parmesan and Season
- Turn off heat. Stir in grated Parmesan cheese. Add salt and pepper. Mix well until cheese melts completely. Sprinkle fresh parsley before serving.
Notes
- Use Arborio rice for best creamy texture.
- Keep broth warm during cooking.
- Stir gently but often.
- Use freshly grated Parmesan for better flavor.
- Do not rush the process. Slow cooking gives best results.