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Parmesan Risotto (with pesto)

Sometimes all you really want is a bowl of cheesy goodness and a big spoon specially when you are all by yourself, rain pouring outside, want the coziness of your sofa  and still in your pajamas (in mid afternoon).

They say that a good risotto dish should be oozy or runny and creamy. I say, I couldn’t agree more.

This is my humble and cheesy offering to all vegetarians.

Ingredients:

3/4 cup Arborio rice

2 Tablespoons unsalted butter

1/2 of a large white onion, chopped

3 1/2 cups hot vegetable stock (or chicken stock if not vegetarian)

1/4 cup dry white wine

1/2 cup grated parmigiano-reggiano/ regular parmesan

fresh cracked black pepper

salt (optional and according to taste)

a pat of butter (additional to finish the dish)

prepared homemade or store bought pesto

shavings of pamigiano-reggiano/ regular parmesan

Procedure:

- In a large sauce pan over medium heat, melt butter and saute onions until translucent and soft.

- Add the Arborio rice and saute for about 2 minutes.

- Add the the dry white wine. Then slowly add the vegetable stock (or chicken broth) half a cup at a time while slowly stirring the rice. When the rice absorbs a decent amount of liquid add another half cup of stock, repeat this process until rice is cooked (al dente) and is a bit soupy.

- Add the grated parmigiano-reggiano and gently stir until creamy.

- Season with freshly cracked black pepper (and salt, optional and according to taste) And finish the risotto dish with a pat of butter and remove from heat.

- Serve dribbled with a bit of pesto and shaving of parmigiano-reggiano.

Makes 3-4 servings

Buon Appetito!

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Source: goddessofscrumptiousness

    • #entree
    • #food
    • #food photography
    • #parmesan cheese
    • #photography
    • #recipe
    • #rice
    • #risotto
  • 11 months ago
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    Parmesan Risotto
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    I haven’t made...long time…… Missing this delicious stuff
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