KITTENCAL'S CREAMY PARMESAN RISOTTO
I have been making this for years it's one of my family's favorite rice dishes! use arborio rice only for this any other rice will not produce the same creamy texture --- keep all chicken broth hot in a saucepan next to where you are making the risotto and also have a ladle handy --- make certain to prepare this rice when you have a bit of time as it will take between 25-30 minutes in front of the stove top to make this.
Provided by Kittencalrecipezazz
Categories Short Grain Rice
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot.
- In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes).
- Add in garlic and stir for about 2 minutes.
- Increase heat slightly and add in the rice; stir for 1 minute.
- Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.
- Add in another 1 cup broth, and stir until absorbed.
- Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
- Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine.
- Season with salt and pepper.
- Transfer to a bowl and sprinkle with chopped parsley.
Nutrition Facts : Calories 865.5, Fat 41.7, SaturatedFat 25, Cholesterol 107.9, Sodium 2122.9, Carbohydrate 88.2, Fiber 3.8, Sugar 3.8, Protein 31.8
KITTENCAL'S CREAMY PARMESAN OVEN-BAKED RICE
This is creamy and delicious, you may also add in some frozen thawed peas or canned drained sliced mushrooms or fresh sauteed, if you are not a garlic lover then omit the fresh garlic or you may use 1/2 teaspoon or more of garlic powder --- if you love risotto then you will love this rice!
Provided by Kittencalrecipezazz
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 400 degrees F (or 350 degrees F for air-convection oven).
- Set oven rack to second-lowest position.
- Heat oil in a medium oven-proof saucepan over medium-high heat; add in onion and saute until softened (about 4 minutes).
- Add in garlic; cook stirring for about 2-3 minutes.
- Add in the next 5 ingredients; stir over medium heat until smooth and bubbly.
- Mix in the rice, then season with black pepper and salt.
- Cover with a tight-fitting lid.
- Bake for 30 minutes.
- Remove from oven and stir the mixture ( the saucepan will be hot so handle carefully holding with a tea towel).
- Return to oven and continue baking uncovered for another 10-15 minutes or until the rice is soft.
- You may mix in more Parmesan cheese if desired.
- The rice is best if served immediately.
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- Bring the chicken broth to a boil in a saucepan; reduce the heat to low and cover the saucepan to keep hot.
- In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 6 minutes). Add in garlic and stir for about 2 minutes (careful not brown the garlic)
- Increase heat slightly and add in the rice; stir for 1 minute. Slowly add in 1-1/2 cups hot broth with a ladle; boil gently stirring until the broth is absorbed.
- Add in another 1 cup broth and stir until absorbed. Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
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