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Garlic Parmesan Risotto


    • 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


  1. In a stock pot, add chicken stock, head of garlic, beef rub, thyme, and bay leaves. Bring to a simmer and set aside.
  2. 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. 
  3. Start ladling in the chicken stock one ladle at a time. Cover the rice and lower the heat to a medium low heat.
  4. for the next 20-25 minutes, we will slowly incorporate the liquid while the rice absorbs it. 
  5. 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. 
  6. Stir for another minute and serve!

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