Creamy Vialone Risotto
A rich and creamy risotto with the nutty flavor of Vialone rice, a classic of French cuisine. This recipe serves 4 and can be ready in about 45 minutes.
Ingredients
- ●1 cup Vialone riceArborio or Carnaroli also work
- ●4 cups Warm vegetable brothhomemade or store-bought
- ●2 tablespoons Butterunsalted
- ●1/2 cup White winedry, such as Chardonnay
- ●1 cup Ratatouillehomemade or store-bought
- ●1/2 cup Parmesan cheesegrated
- ●1/4 cup Fresh parsleychopped
Instructions
- 1
Heat the broth in a separate pot and keep warm.
- 2
Melt 1 tablespoon of butter in a large skillet over medium heat.
- 3
Add the Vialone rice and cook, stirring constantly, for 2-3 minutes.
- 4
Add the white wine and cook until absorbed, stirring constantly.
- 5
Add 1/2 cup of warm broth to the rice and cook, stirring constantly, until absorbed.
- 6
Repeat the process, adding the broth in 1/2 cup increments, and stirring constantly, until the rice is cooked and creamy.
- 7
Stir in the remaining 1 tablespoon of butter and the Parmesan cheese.
- 8
Add the ratatouille and cook for an additional 2-3 minutes, until heated through.
- 9
Season with salt and pepper to taste.
- 10
Serve immediately, garnished with chopped parsley.