Parmesan Risotto

By: Mandy Tanner

Put a hearty meal with a Continental touch on your table with a creamy risotto enriched with real parmesan. Snake River Farms Kurobuta pork pairs beautifully.

Ingredients

Parmesan Risotto

  • 2 cups Arborio rice
  • 2 shallots, chopped
  • 3 tablespoons olive oil
  • ¾ cup dry white wine, optional or omit and use all broth
  • 4-5 cups chicken stock, simmering
  • 3 ounces Parmesan cheese, shredded
  • salt and white pepper to taste

Parmesan Risotto

In a medium pot, bring the stock to a simmer. In a separate large pot, heat 2-3 tablespoons olive oil over medium heat. Add the shallots and sauté until softened, 2-3 minutes.
Add the rice and toast for 3-4 minutes while stirring constantly. Rice should be nicely coated with the olive oil.
Add the wine, and cook for 1-2 minutes.
Add the simmering stock, 1 ladle full at a time, stirring the rice until all the liquid is almost fully absorbed. Continue to add the stock in this manner, until the rice is tender and creamy, about 25 minutes stirring constantly over medium or medium-low heat.
Stir in the Parmesan cheese and taste for seasoning.
Serve immediately, with braised SRF Kurobuta Pork Shanks, some Parmesan braising liquid, and garnish with a squeeze of fresh lemon juice.