I was super excited to try out this risotto recipe in my fancy new Dutch Oven. I was inspired by a recipe called “Almost Hands-Free Risotto” from Cooks Illustrated Magazine. My risotto turned out nice and creamy with a soft wine taste. It went great as a side dish with chicken and lasted a few more days for leftovers.
Now that I have all these new kitchen tools, I feel like endless opportunities have opened up in the world of cooking! Seriously, Now I have a Dutch oven, pressure cooker, a new food processor (that actually works well), a Kitchen Aide mixer and a meat grinder attachment that I just picked up yesterday. SO excited to try new things!! Now all we need is a bigger, better kitchen… 😉
Risotto in a Dutch Oven
- 2 cups Arborio rice
- 6 1/2 cups chicken broth
- 1 large yellow onion, diced
- 2 garlic cloves, minced
- 2 tablespoons butter
- 1 cup dry (less-sweet) white wine
- 1 cup fresh grated parmesan cheese
- 1 teaspoon of fresh lemon juice
- About 2 tablespoons of fresh parsley, chopped
- Salt and pepper
Start by putting the chicken stock in a pot and bringing it to a simmer.
Put the Dutch oven over a flame and melt 2 tablespoons of butter in it.
Add the diced onion to the Dutch oven and cook for about 5 minutes, stirring occasionally. Then add the minced garlic and stir for another couple of minutes.
Add the rice to the onion mixture and stir. Let that cook for about 3 minutes or so, until the rice starts becoming translucent.
Add the wine and stir. Simmer for a few minutes until it’s absorbed in the rice.
Add all but 1 cup of the hot stock to the rice, stir, cover with the lid and set the flame to low.
Cook for 15-20 minutes, stirring every 7 minutes or so, until the liquid is fully absorbed.
Stir in the remaining cup of hot stock, the fresh grated cheese, parsley and lemon juice.
Season with salt and pepper to taste. I used about 2 generous pinches of each.