A delightful twist on the classic risotto, featuring a creamy texture and a burst of fresh herbs.
Heat the chicken broth in a saucepan over low heat to keep it warm.
Keeping the broth warm ensures even cooking of the rice.
In a large saucepan, melt the butter over medium heat and sauté the chopped onion until translucent.
Sautéing the onion releases its sweetness, enhancing the flavor of the risotto.
Add the Arborio rice to the saucepan and stir for a few minutes to toast the grains lightly.
Toasting the rice helps to coat it with butter, which aids in achieving a creamy texture.
Pour in the white wine and stir until it is absorbed by the rice.
Using wine adds a depth of flavor to the risotto.
Add the warm broth one ladle at a time, stirring frequently, and allow each addition to be absorbed before adding the next.
Frequent stirring helps release the starch from the rice, creating a creamy consistency.
Once the rice is tender and creamy, stir in the Parmesan cheese, heavy cream, salt, and black pepper.
Adding the cheese and cream at the end ensures a rich and smooth texture.
Garnish with fresh parsley before serving.
Fresh parsley adds a pop of color and a burst of freshness to the dish.
Serve the risotto immediately while warm and creamy.
Risotto is best enjoyed fresh, as it maintains its creamy texture.
Nutze unsere App für das beste Erlebnis
