This basic recipe serves as a perfect blank canvas for whatever you want to pair with it. This risotto is creamy and subtle on its own or dress up with caramelized onions, sautéed mushrooms, or peas.
You will need:
5 cups chicken stock, divided and heated
4 tablespoons butter, divided
1 small onion, chopped
3 cloves garlic, finely minced
½ cup dry white wine
1 ½ cups Arborio rice
Fresh Parsley, chopped
Preheat oven to 350 degrees.
In a small saucepan, heat chicken stock over medium heat.
In a Dutch oven (or other oven-proof pan with a fitted lid), melt 2 tablespoons butter. Add chopped onion and sauté until translucent over medium heat, 5 – 10 minutes. Add garlic and white wine. Cook for 2 minutes to soften the raw wine taste.
Add rice and stir with wooden spoon until coated with liquid from pan. Add 4 cups of chicken stock and cover with a tight fitting lid. Pop in oven and check after 30 minutes. If a lot of liquid remains, continue cooking in 5 minute increments until excess liquid has been absorbed.
Remove from oven and stir in remaining cup of stock, Parmesan cheese, and butter. Stir vigorously until a creamy consistency is achieved. Season with salt and pepper to taste. Gently stir fresh parsley in for added flavor and color.
Pairs beautifully with oven-roasted asparagus drizzled in good extra virgin olive oil and roasted chicken or beef.