Recipes Ingredients Pasta and Grains Rice Recipes Creamy Parmesan Risotto Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 8, 2019 Print Rate It Share Share Tweet Pin Email Servings: 6 The extra starch in Arborio rice gives risotto its creamy texture; here Parmesan cheese makes it even creamier. Ingredients 6 cups low-sodium canned or Homemade Chicken Stock 1 ½ tablespoons unsalted butter 1 ½ tablespoons olive oil 6 cloves garlic, minced 2 medium shallots, minced 2 cups Arborio rice 1 cup dry white wine Zest of 1 lemon (2 teaspoons), plus more for garnish (optional) ¾ cup freshly grated Parmesan cheese (about 2 ounces), plus more for garnish 1 ½ teaspoons salt ¼ teaspoon freshly ground pepper Directions Heat chicken stock in a medium saucepan. Keep hot during preparation. Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until softened and translucent, 3 to 4 minutes. Do not brown. Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes. Add the white wine, and stir constantly until it has evaporated, about 2 minutes. Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup stock for serving). Cook until rice is tender but still firm in the center (a total of 20 to 25 minutes). Remove pan from heat, and stir in 2 teaspoons lemon zest, 3/4 cup Parmesan cheese, salt, and pepper. Add some of the remaining stock a little at a time to reach desired consistency (it should be fairly loose). Serve immediately, garnished with additional lemon zest, if desired, and Parmesan cheese. Rate it Print