Easy Garlic Parmesan Risotto

Cooking risotto isn’t difficult.  But getting any flavor into the rice seems to be very difficult.  This recipe will give you flavorful, perfectly cooked risotto every time.

Garlic Parmesan Risotto

1/4 c finely chopped shallot

3 finely minced cloves of garlic

1 bay leaf

1/4 t fresh thyme

2 sprigs of flat leaf parsley

3 c cooking liquid (I use 1 1/2 c beef stock and 1 1/2 c chicken stock)

1/4 c heavy cream

1 1/2 c risotto rice (I prefer acquerello rice)

4 T butter

1/4 c heavy cream

salt and pepper to taste

Preheat your oven to 375 degrees F.

Using a piece of cheese cloth that has been rinsed, tie the bay leaf, thyme and parsley into a bouquet garni bundle.

In a large, oven proof pan with a tight-fitting lid, slowly brown your butter to a nice nutty color.  Add the rice and brown it slowly (stirring often so it doesn’t burn).

Add the shallots and garlic and cook until the onions are translucent.  Add the bouquet garni and the cooking liquid.  Bring to a boil, cover with the lid and put in the oven.  After 5 minutes, lower the temperature to 350 degrees F and allow to cook for 15 minutes.  After 15 minutes, remove the pan from the oven and check for doneness.  If all the liquid has been absorbed, the rice is done.  Remove the bouquet garni and pour the heavy cream into the pan.  Give it a stir and replace the cover until ready to serve.

Garnish with freshly grated parmesan cheese and serve.