John's Shurfine Recipes
https://www.johnsshurfine.com/Recipes/Detail/4342/
Creamy Risotto
Yield: Makes 6 servings
Ingredients
| 3 |
cups |
water
|
|
|
| 2 |
cups |
chicken broth
|
|
|
| 1/4 |
cup |
butter, divided
|
|
|
| 1/2 |
cup |
chopped onion
|
|
|
| 1 |
cup |
uncooked arborio or medium grain rice
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|
|
| 1/3 |
cup |
dry white wine
|
|
|
| 1/2 |
cup |
heavy cream
|
|
|
| 1/4 |
cup |
grated Parmesan cheese
|
|
|
|
|
salt, to taste
|
|
|
|
|
ground white pepper, to taste
|
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Directions:
Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir 2-3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup of the warm water-broth mixture.
Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and add remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, about 25-30 minutes.
Stir in cream, Parmesan cheese, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes. Serve immediately.
Please note that some ingredients and brands may not be available in every store.
John's Shurfine Recipes
https://www.johnsshurfine.com/Recipes/Detail/4342/