Creamy Parmesan Risotto

I learned this recipe in a cooking class Bob and I took for a date night, and over the years, it has become our own. I love to serve this risotto with my fillet and baked asparagus. It provides a subtle nuttiness (and cheesy goodness!) that’s just a lot tastier than plain rice.

2 cups Arborio rice

5 1⁄2 cups simmering chicken stock

1 1⁄2 cups freshly grated parmesan cheese

3⁄4 cup dry white wine

3 tablespoons butter

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Step 1: Place the rice and 4 cups of the chicken stock into a pot and simmer until the liquid is absorbed.

Step 2: Add in the remaining chicken stock, parmesan, wine, butter, and salt and pepper. Stir vigorously for 2 to 3 minutes until the rice is thick and creamy. Serve hot.