Sesame Almond Risotto with Parmesan

By • April 7, 2010 • 0 Comments



Author Notes: Making risotto is a bit of a consuming venture, as you must stir it throughout the entire cooking process. However, the creamy, cheesy grains are a great accompaniment to fish, poultry, or meats! Make up your own combo by simply substituting a different cheese and herbs.Mariya

Serves 2

  • 2 tablespoons sesame oil
  • 1 small onion, minced
  • 1 cup Arborio rice
  • 2 teaspoons salt
  • pepper to taste
  • 1/4 cup dry white wine
  • 5-7 cups hot chicken stock
  • 1/2 cup grated Parmesan
  • 1/4 cup sliced almonds
  • 2 tablespoons cilantro, minced
  1. Heat oil in a sauce pan over a medium-low heat and sweat the onion until translucent.
  2. Add rice to the pan and toss to coat; add the salt and pepper and saute, stirring constantly, on low heat for about 2 minutes.
  3. Add wine to the pan and reduce until it's almost gone, stirring constantly.
  4. Using a ladle add stock to the pan, one by one; once the rice has absorbed the first ladle, add the next one and continue. You must do this on low heat and stir constantly! The process should take 15-20 minutes. The risotto should be creamy and soft.
  5. Add Parmesan and stir to incorporate. Turn the heat off and cover. Allow to sit for 2-4 minutes.
  6. Garnish with almonds and cilantro.

Tags: almond, parmesan, Risotto, sesame oil

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