(small batch recipe)
How to Make Parmesan Risotto for Two
A Flavor Journal April 8, 2021
low sodium chicken stock
Cook onion & a pinch of salt in olive oil & 1 tbsp. butter over medium heat for about 5 minutes.
Stir in garlic. Cook 1 minute.
Stir in rice. Cook 2-3 minutes.
Stir in white wine. Cook 3-4 minutes.
Pour in warm stock, one ladle at at time, stirring constantly.
Continue adding stock, one ladle at a time, always stirring constantly.
Continue for about 30 minutes, until the risotto develops a creamy texture.
Once the risotto is completely cooked, stir in the parmesan cheese.
Stir in 1 tbsp. of butter & freshly cracked black pepper.