This creamy parmesan lemon risotto is delightful. You would expect to find risotto in a fancy Italian restaurant. Or, you could make risotto yourself.
Risotto is a rice dish from Northern Italy and can be served as an appetizer, side dish, or even a main dish. It is made from short-grain starchy rice that you can buy at your local grocery store.
We used Arborio Rice the starch in this rice gives the Risotto that creamy consistency. Risotto is cooked in broth and you can add all kinds of your favorites like mushrooms, and veggies.
Bobby prepared a saucepan and added six cups of chicken broth to simmer while I diced the onion. In a separate pan, we started to cook the onions using extra virgin olive oil and seasoned rice vinegar. you can use white wine in place of the vinegar.
After the broth has simmered and onions are tender add one cup of the rice to the onions and stir in the warm broth one cup at a time continually stirring until the broth is absorbed for each cup of broth you add.
Creamy Parmesan Lemon Risotto Ingredients:
- Simmer the chicken broth in a saucepan.
- In a separate pan add the olive oil, butter, vinegar, and onions.
- Stir and cook the onions until tender. If you are adding mushrooms or veggies add them now.
- Add the rice to the onions and then add one cup of broth at a time.
- Continue to stir until each cup of broth is absorbed before you add the next one.
- Continue to stir and cook the risotto until soft on the outside but firm on the inside.
