Basic Parmesan risotto, covered and barely stirred
Ethan Chlebowski · ♥ 3K likes · 83.9K views · 6 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 28 g butter
Melt 28 g butter in a skillet over low heat.
- onion
- 2 cloves garlic
- 120 g arborio rice
Grate the onion and two cloves of garlic; cook in the bubbling butter one to two minutes until fragrant and softened.
- 113 g chicken stock
- 227 g water
Mix 113 g chicken stock with 227 g water.
Choosing the rice and diluting the stock
Add 120 g arborio rice and toss to coat every kernel in fat, without toasting.
Coating, not toasting, the rice
Pour in 80 to 90 percent of the liquid, bring to a simmer over medium-high, then move to low heat on a weak burner and cover.
- butter
- Parmesan
- black pepper
- salt
Add more of the remaining liquid to the consistency wanted, then finish with a small pat of butter and plenty of grated Parmesan; season with black pepper and salt if needed.
Finishing with butter and Parmesan