Before we became parents my husband and I used to go out to dinner much more frequently than we do now. And I can count on one hand the number of life-changing dining experiences we’ve had. There was the to-die-for lentil soup at Roast (totally worth the $8 per cup price tag), the New Year’s Eve lobster dinner at Cuisine, the falafel encrusted Salmon at the Aquagrill in New York, and lastly, the risotto at Angelina Bistro in Detroit.
And, of all of those meals at all of those restaurants, the only place that we’ve gone back to again and again was Angelina Bistro. And each time we go I order the risotto. And it gets better and better every time.
Long ago I gave up trying to perfectly replicate their risotto – and instead, I’ve settled for my own, creamy Parmesan risotto. And it is pretty darn good.
Creamy Parmesan Risotto
1/2 cups freshly grated Parmesan cheese
2 cloves garlic, finely diced
1 medium sized onion, diced
1 tablespoon Olive Oil
1 tablespoon Butter
1 cup Arborio rice
4 cups chicken broth (one carton)
Salt And Pepper, to taste
Heat a large skillet over medium-low heat. Add the olive oil and butter. When the butter has melted add the onion and saute for one minute. Add the garlic, and continue to saute until the onions become softened (about four more minutes).
While the onions and garlic are sauteeing, pour the chicken broth into a medium sized sauce pan and heat over medium heat (we want the broth to be warm when we add it to the rice).
When the onions have softened, add the Arborio rice and stir to completely coat. Begin adding the chicken broth, 1/2 cup at a time, and keep stirring constantly. When the rice has absorbed the broth, add another 1/2 cup and keep repeating until all of the broth has been added to the risotto. This should take about 30 minutes.
Lastly, remove the risotto from the heat, add the grated cheese and a bit of freshly ground black pepper and stir to combine. For the best flavor, serve the risotto right after it has finished cooking.