Tony Priolo’s Parmesan Risotto

Ingredients:

• 1 cup Arborio or Carnaroli rice

• 1 small onion, diced

• 2 1/2 cups chicken stock

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• 1/4 cup white wine

• 1/2 cup grated parmesan cheese

• sea salt and black pepper to taste

Instructions:

In a large risotto pot, heat the olive oil and onions. Cook about three minutes stirring constantly. Add the rice and cook for another three minutes, stirring constantly De glaze with white wine. Season with sea salt and pepper.

1. Add half of the chicken stock and adjust the seasoning with salt and pepper. Bring to a boil and then after turn down to a simmer. Stir constantly to make the rice creamy. Keep adding the chicken broth in small parts until the rice is cooked thru.

2. When the rice is done (about 17 minutes start to finish) shut the flame off and add the remaining butter and cheese, stirring constantly. Adjust the seasoning and serve immediately.

Pro tip- You can top the risotto (in the center) with a meat sauce or sauté mushrooms and then serve

Recipe courtesy of Chef Tony Priolo, Piccolo Sogno