Making homemade risotto can often be difficult, causing many people to stay away from it. Avoid no more! With this easy parmesan risotto recipe, you’ll be making homemade risotto in no time. From fish to poultry and even beef, it’s a perfect side for any meal. Forget the boxed risotto; with this recipe, you'll be able to make homemade risotto that your family will love without too much effort or expense.
What to Serve With This Parmesan Risotto
Parmesan risotto is one of those sides that can just go with everything! When you have so many different main courses you can choose from, it can be hard to pick the right one. Fortunately, we've got some suggestions here.
First, you can't go wrong with a good chicken dinner. We think baked chicken in particular would go great with parmesan risotto, but you can pick whatever chicken recipe suits your fancy! Chicken is often easy to get kids to eat, meaning you'll have a dinner that everyone will love.
Fish is another good choice. Fish is well-liked by many for its health benefits. There are a lot of different choices out there, but we recommend keeping it simple and just going with salmon or tilapia. Both of these fish types are widely available, and can often be found either fresh or frozen. Just ensure your fish is sustainably sourced!
Finally, you can have this parmesan risotto recipe with some ham. Ham is often served just during the holiday season, but we think it deserves love at all times of the year. Make sure you pick a good glaze to go on your ham, so it's as rich and flavorful as possible! When paired with this parmesan risotto, you'll have a ham that everyone will love.
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Parmesan Risotto
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Ingredients
5 cups chicken stock
1 pinch saffron thread
5 Tablespoons butter
1 medium onion, finely chopped
1 garlic clove, finely chopped
1 1/2 cups risotto rice
1 cup parmesan cheese
Salt and black pepper
Instructions
1. Bring chicken stock to a boil, then reduce to a low simmer.
2. Ladle a little stock into a small bowl; add the saffron threads and let infuse.
3. Melt 4 Tablespoons of butter in a large sauce pan until foamy.
4. Add onions, stirring frequently, and cook for 2 minutes, then add garlic and cook for 1 more minute.
5. Add the rice and stir until the grains start to swell and burst.
6. Add a few ladles of stock. Add the saffron liquid, and salt and pepper to taste.
7. Stir over low heat until liquid has been absorbed.
8. Keep adding stock, letting the rice absorb the liquid before adding more.
9. Stir constantly for about 20-25 minutes. The rice should be just tender and the risotto golden and creamy.
10. Remove from heat and add 2/3 cup parmesan cheese and remaining 1 Tablespoon butter, mixing until butter has melted.
11. Season to taste. Serves 4.