Recipes Nugget Markets Signature Recipes
Parmesan Risotto
- Prep time
- 10 minutes PT10M
- Cook time
- 15–20 minutes PT15–20M
- Yield
- 4 servings
- Difficulty
This creamy, dreamy risotto makes a great side for elegant dinners and casual meals alike.
Ingredients
- 5 tablespoons unsalted butter, divided
- ½ cup small-diced yellow onion
- 1 cup Arborio rice
- ½ cup white wine
- 2 cups chicken or vegetable stock
- ¾ cup grated Parmesan cheese, plus more for garnish
- ½ teaspoon lemon zest
- Kosher salt, to taste
- Cracked black pepper, to taste, plus more for garnish
- 2 tablespoons chopped Italian parsley, for garnish
Preparation
On medium heat, melt 1 tablespoon butter in a medium, low-sided sauce pot. Add the onion and sauté for 2–3 minutes, until soft and translucent but not browning.
Add the rice and cook for 1 minute, stirring constantly. Add the white wine and cook until all the liquid has been absorbed. Add the stock in 3–4 stages, stirring constantly—only add more stock once the previous addition has been absorbed. As the rice cooks and with the addition of more stock, the dish will become creamy.
When the rice is mostly tender but with a firm center, add the remaining butter. Stir until butter is completely melted into the risotto. Add the grated Parmesan and lemon zest and stir to melt in the cheese. Adjust seasoning to taste with salt and pepper.
Spoon risotto into a serving bowl and finish with parsley, Parmesan, and cracked black pepper.