Creamy Parmesan Risotto
Ingredients:
1 shallot, finely diced
1 tsp minced garlic
1 cup arborio rice
4 cups chicken or vegetable broth
1 tsp salt
1 tsp pepper
¼ cup heavy cream
2 tbsp butter
¼ c shredded parmesan cheese
olive oil, for frying
Instructions:
In a skillet, add a few tablespoons of olive oil.
Add one small finely diced shallot.
When the shallot has softened, add the minced garlic and rice, and saute for 1-2 minutes.
Once the rice is slightly toasted and translucent, start by adding 1 cup of the warm broth.
Then add salt and pepper, and cook on medium heat.
When the liquid has cooked out, add ½ cup more of the broth.
Keep repeating this until you have run out of the broth.
After the last addition of the chicken or vegetable broth, add the heavy cream, butter, and parmesan cheese. At this point the risotto will be creamy and completely cooked through.
It can be served on the side with any entree of your choosing, or as the main dish.