Garlic Parmesan Risotto

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I’ve been a bit hesitant to try risotto for a while. Partly because I’ve been told that it’s complicated, that you have to watch it constantly or it will ruin. Partially because Brian, with his food-texture issues, swears he doesn’t like it.  Finally, when we made venison filet with gorgonzola sauce I decided to try it. I figured that if he liked it, great. But if he didn’t he could eat all the venison he could ever want and not miss having a side dish. After smelling the garlic simmering with the wine and butter, he agreed to at least taste it. Then he took another taste. Then another. Then a heaping spoonful on his plate. Finally, he agreed that not only was it good, it was fantastic! I knew he would! I so love when I’m right 🙂

I really enjoyed the flavor of this risotto. It paired really nicely with the venison, too. The flavor combination was quite similar to this creamy parmesan orzo recipe, but the texture was, obviously, that of risotto rather than a pasta. I am already starting to come up with risotto variations that I can try. Especially now that The Husband will eat it 🙂

Risotto is a bit time-consuming since you have to watch it pretty carefully, so it worked well with the venison, since the venison was maintenance free after it was placed in the oven. I’m really glad I didn’t let the “Risotto is complicated” warnings I’d heard deter me from making this!

Garlic Parmesan Risottoprint this recipe

Ingredients:
1 shallot, chopped
4 cloves of garlic, minced
2 T. of butter or 2 tbsp olive oil or 1 tbsp each
4-5 C of chicken or vegetable broth (I used the whole 5)
¼ cup dry white wine
1 C arborio rice
¼ C freshly grated parmesan cheese (estimated amount. I didn’t measure, I just threw some in)
3 T. freshly chopped parsley

Directions:
In a medium saucepan, heat the chicken broth and continue on low heat to keep it warm.

Chop the shallot and garlic. Melt the butter in a large pan over medium heat, then add the shallot and garlic. Saute until softened. Add the rice and toss to coat.

Pour the wine into the pan and simmer, stirring continuously until the liquid is absorbed.

Add in one cup of chicken broth and stir until the liquid is absorbed. Continue this process until all but 1 C of the broth has been used. This took me about 20 minutes.

With the last cup of broth also mix in the parsley. Simmer until about half of the broth has been absorbed, then add in the cheese and stir until melted and combined.

Serve!

Source: adapted from Mary Ellen’s Cooking Creations