Parmesan Risotto

One of my great friends Lindsey and her boyfriend had Corey & I over for dinner a few weeks ago and made us the most amazing Roast Chicken & Parmesan Risotto.  Well, Corey has been begging for it ever since, so I finally attempted to recreate it last week and man was it amazing! 

If you remember my last chicken roasting experience, it wasn't my favorite thing to cook.  However, now that I've done it a second time, I completely disagree!  This time the chicken was so much easier to make since I wasn't as scared of it - plus it tastes absolutely amazing!  I roasted it on a Sunday night and loved having all the leftover chicken to use that week (you'll see what for soon!)

Now on to the risotto!  It was my first time making a risotto.  It was really easy to do, it just takes a lot of active cook time, i.e. you standing over the pot stirring and stirring.  But the results were absolutely delicious.  So creamy and just really amazing.  I found the recipe from Real Simple Recipes.  Thanks again Linds for the amazing meal and the inspiration!!!

Ingredients:

3 to 4 cups low-sodium chicken broth

4 tablespoons unsalted butter

1 small onion, finely chopped

1 clove garlic, minced

1 1/2 cups Arborio rice

1 cup dry white wine, such as Sauvignon Blanc

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup freshly grated Parmesan, plus more for serving

Directions:

In a medium saucepan, bring the broth to a simmer and keep warm over low heat.

In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon (or whisk), until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes.

Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.

Add the remaining butter and the salt, pepper, and 1/2 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste. Serve immediately, topping with additional Parmesan.