Risotto with Herbs and Parmesan, Parmesan Tuiles Recipe

Ingredients

• 4 cups chicken or vegetable broth
• 2 tablespoons unsalted butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• Salt and freshly ground black pepper

Instructions

1. In a medium saucepan, bring the broth to a simmer.
2. In a large saucepan or dutch oven, melt the butter over medium heat.
3. Add the onion and garlic and cook until softened, 3-5 minutes.
4. Add the rice and stir until coated with butter, about 1 minute.
5. Add the wine and stir until absorbed.
6. Add 1 cup of the simmering broth and stir until absorbed.
7. Add the remaining broth, 1 cup at a time, stirring until each addition is absorbed before adding the next.
8. Continue to cook and stir the risotto until the rice is tender but still firm to the bite and the mixture is creamy, about 20-25 minutes.
9. Remove from heat and stir in the Parmesan cheese, parsley, and chives. Season with salt and pepper to taste.

For Parmesan Tuiles

Ingredients

• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Place tablespoons of Parmesan cheese on the prepared baking sheet, spaced about 2 inches apart.
4. Flatten each mound with the back of a spoon into a thin circle.
5. Bake in the preheated oven for 6-8 minutes or until golden brown and crisp.
6. Remove from the oven and let cool for a few minutes before carefully removing from the baking sheet with a spatula.

Serving Suggestions

Divide the risotto among plates and top each serving with a Parmesan tuile. Serve hot.

Verdict

This risotto with herbs and Parmesan is a simple yet elegant dish that is perfect for a dinner party or a cozy night in. The creamy texture and rich flavor of the Parmesan cheese are truly irresistible. The Parmesan tuiles add the perfect crunch to the dish, making it an absolute delight for the taste buds. Bon appetit!