Parmesan Risotto (Prep-Ahead) | Recipe | Snowy Day Menu

Risotto is one of those sides that compliments a variety of dishes, but requires standing over the stove the entire cooking process. And when company comes over, who wants to leave their guests for 25 minutes?

This recipe is how restaurants prep risotto ahead and finish cooking it at the last minute. The risotto will only pull you away from your guests for 5 minutes. The recipe below is for basic risotto but you can adapt it any way you'd like.
Photo will be added the next time I make this.

Prep-Ahead Risotto Recipe

Yields: 4 side dish portions

2 Tbsp olive oil
1 Medium onion, diced
1-1/2 c Arborio rice
1/2 c dry white wine
4-1/2 c chicken broth, divided
4 Tbsp unsalted butter
1/2 c freshly grated Parmigiano-Reggiano

1. In a small pot, simmer 2-3/4 c chicken broth; Keep warm over low heat.

2. In a 10-12 inch saute pan, heat the olive oil over Medium heat. Add the onion and cook until tender and translucent. Do not brown the onion.

3. Add rice and stir with a long-handled wooden spoon until toasted and opaque, about 3 to 4 minutes

4. Turn down heat to Medium-Low. Add the wine and stir constantly until liquid is absorbed.

5. Add warm broth, a ladleful at a time, stirring constantly until liquid is absorbed each time before adding more.

6. It should only take you 16 minutes of stirring to this point. After 16 minutes and all liquid is absorbed, remove rice from heat. If you are going to use the risotto within the hour, just slide the pan to the back burner with no heat, and let sit. If you are making well in advance, spread the risotto out in a shallow baking pan and allow to cool. Cover and refrigerate until ready to complete. The rice can be prepared to this point up to three days in advance.

7. WHEN READY TO SERVE: Remove chilled rice from refrigerator and bring to room temperature.

8. Place the remaining 1-3/4 c broth in the saute pan; heat to a simmer over Medium-High heat.

9. Reduce heat to Medium and add the risotto. Stir with a wooden spoon until the liquid is absorbed and the rice is done cooking, approximately 5 minutes. The rice should be tender, but still firm to the bite.

10. Turn off heat and immediately add the butter and cheese. Add salt and pepper to taste.

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