Garlic Parmesan Risotto
Ingredients
- 4 Tbsp butter
- 1/2 Yellow onion, finely diced
- 1 Head of garlic, halved
- 3 Cloves of garlic
- 8 Cups of chicken stock
- 2 Cups of Arboria Rice
- 1 Cup dry white wine
- 1/2 Cup of grated parmesan
- 2 Tbsp Crove Beef Rub
- 3 Sprigs of thyme
- 2 Bay leaves
Directions
- In a stock pot, add chicken stock, head of garlic, beef rub, thyme, and bay leaves. Bring to a simmer and set aside.
- In a separate pot, add butter over medium heat. Add in onion and cook for 2 minutes. Add in garlic and cook for another 2 minutes. Then add in the arborio rice and toast for 2 minutes , stirring constantly. Add white wine and cook for another 2 minutes.
- Start ladling in the chicken stock one ladle at a time. Cover the rice and lower the heat to a medium low heat.
- for the next 20-25 minutes, we will slowly incorporate the liquid while the rice absorbs it.
- After 20 minutes, taste to see if the rice is at your desired tenderness. Once achieved, add in one tbsp of butter and the parmesan cheese.
- Stir for another minute and serve!
Watch the video here
Love this recipe? Share it with your friends!
Facebook
Twitter
Email