Great new Recipe

Since I am in school during the week I don't have time to go out for food,
here's a tasty meal my gf and I made a while back.
 It is a Parmesan risotto with a baked chicken breast salad with a homemade Cesar dressing:

The recipe was from out of The America's Test Kitchen Cookbook, which
I highly recommend for anybody who wants to learn basic cooking skills, this
book is amazing. We ended up with lots of leftover risotto so we made risotto cakes the next day,
I will post the Risotto recipe below along with pictures of our dishes.

Portion of Risotto

Risotto Cakes

Chicken Cesar Salad

 

So gooey with all the melted cheese

Risotto Recipe

Serves 4| Hands-On Time: 40m | Total Time: 40m

Ingredients

• 3 to 4 cups low-sodium chicken broth
• 4 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1 1/2 cups Arborio rice
• 1 cup dry white wine, such as Pinot Blanc or Sauvignon Blanc
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmesan, plus more for serving

Directions

1. In a medium saucepan, bring the broth to a simmer and keep warm over low heat.
2. In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes.
3. Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
4. Add the remaining butter and the salt, pepper, and 1/2 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste. Serve immediately, topping with additional Parmesan.