- 1 1/2 cups glutinous rice
- 4 cups chicken stock
- 2 cloves of garlic (minced)
- 2 pinches of chili flakes
- 3 tablespoons butter (divided)
- 1 tablespoon vegetable oil
- 1/4 cup Parmesan cheese (grated)
- 1 tablespoon Italian parsley (optional)
- Salt and pepper to taste
- Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
- In a large, heavy-bottomed saucepan, heat the oil and 1 tablespoon of the butter over medium heat. Add the glutinous rice. Fry altogether for 3 to 5 minutes or until foamy and creamy. Then add the minced garlic.
- Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
- Continue adding stock, a ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite, without being crunchy.
- Add and stir in the Parmesan cheese until cheesy and creamy.
- Now it's ready to serve.
- It's important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.
- If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed.