Parmesan Risotto
I weeped a little the first time I had it
Hiiiiiiiiii,
Okay so here is a parm risotto recipe tweaked and made recently that had me seeing stars.
Ingredients:
8 cups vegetable broth
1/2 cup unsalted butter sliced and chilled
2 shallots finely chopped
1.5 cups arborio or carnaroli rice
1/4 cup marsala wine & 1/4 cup apple cider vinegar (the recipe actually called for 1/2 c. white wine but I didn’t have that and the above combo was the best I could do in a pinch but I swear it made all the difference in flavor making the risotto rich with some depth)
1/2 tsp kosher salt
about 1 cup (please be serious I used so much more) grated parmesan cheese
Instructions:
Bring vegetable broth to a boil in a saucepan, reduce heat to medium and simmer
Heat 2 Tbs. butter in large skillet on medium-high
Add shallots and soften (about 5 minutes stirring occasionally)
Add rice to skillet and stir constantly until hot and coated in butter (about 2 minutes)
Add marsala and vinegar (or white wine if you want to try the original… let me know how it is if you do!) and salt. Cook until wine is almost fully evaporated (about 1 min.)
This is where things get slightly more labor intensive. Ladle 1 cup of simmering broth over rice and stir occasionally until broth is mostly absorbed
Continue adding broth ~1/2 c. at a time until absorbed and rice is al dente (about 16 minutes). Note: you might not use all the broth and that’s okay! I think I had close to a cup left but it seems variable on how much ends up getting used. Also, I had no idea what al dente rice tasted like so I was sampling toward the end until the vibes felt right idk)
Stir in a final 3/4 c. of broth and cook until rice is tender with slight resistance when you move it (about 90 secs.)
Remove from heat, add parm, and remaining 6 Tbs. chilled butter. Stir until smooth
Serve immediately
