Garlic Parmesan Risotto
Garlic Parmesan Risotto made with Arborio rice, butter, olive oil, shallot, garlic, white wine, vegetable stock, Parmesan, and parsley.
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Servings: 6
Ingredients
- 1 ½ tbsp olive oil
- 1 ½ tbsp butter
- 1 shallot minced
- 1 clove garlic minced
- 1 cup Arborio rice
- ½ cup dry white wine
- 3 cups hot vegetable stock
- ⅓ cup freshly grated Parmesan cheese
- 2 tbsp minced fresh parsley
- Salt to taste
- Freshly ground white pepper to taste
Instructions
Heat the oil and butter.
- In a large pan, heat the olive oil and butter over medium-high heat until the butter is fully melted.
Cook the shallot and garlic.
- Reduce the heat to medium-low. Add the minced shallot and minced garlic. Cook, stirring frequently, for approximately 5 minutes, or until the shallot is translucent but not browned.
Toast the rice.
- Add the Arborio rice to the pan. Stir until the rice is evenly coated with the oil and butter. Cook for approximately 5 minutes, stirring often, until the rice begins to toast lightly.
Add the wine.
- Pour in the dry white wine. Allow it to simmer, stirring occasionally, until the wine is mostly evaporated.
Add the first portion of stock.
- Stir in approximately one-third of the hot vegetable stock. Continue stirring until the rice absorbs most of the liquid and begins to turn creamy.
Continue adding stock.
- Add the remaining hot vegetable stock in two additional portions, stirring continuously and allowing each portion to be absorbed before adding the next. This process should take approximately 15 to 20 minutes. Use only as much stock as needed.
Check the rice texture.
- Continue cooking until the rice is tender but still slightly firm to the bite. The risotto should be creamy and loose, not dry or overly thick.
Add the Parmesan and parsley.
- Remove the pan from the heat. Stir in the freshly grated Parmesan cheese and minced fresh parsley until fully combined.
Season the risotto.
- Add salt and freshly ground white pepper to taste. Stir gently to distribute the seasoning evenly.
Serve immediately.
- Serve the risotto warm, while the texture is creamy and smooth.
Notes
To make this recipe gluten-free, confirm that the Arborio rice is certified gluten-free and processed in a gluten-free facility if needed.
Use certified gluten-free vegetable stock, as some packaged stocks may contain gluten-based additives or flavorings.
Verify that the Parmesan cheese, butter, olive oil, parsley, salt, and white pepper are gluten-free and free from cross-contamination warnings.
Use a gluten-free dry white wine, or replace the wine with additional certified gluten-free vegetable stock if preferred.
Use clean cookware, utensils, measuring cups, and serving tools to prevent cross-contamination.
Serve with gluten-free proteins or sides such as seafood, steak, roasted chicken, roasted vegetables, or a gluten-free salad.