Rigatoni Risotto Style
Elevate your pasta game with this luxurious Rigatoni Risotto Style, a creamy, one-pot wonder that fuses the elegance of risotto with the heartiness of rigatoni. This recipe brings a unique twist by using the pasta-cooking-as-risotto technique, where rigatoni is gently simmered in ladlefuls of rich chicken or vegetable stock until perfectly al dente. Infused with the delicate flavors of sautéed shallots, garlic, and a splash of dry white wine, this dish is finished with a decadent touch of heavy cream, Parmesan cheese, and fresh parsley for a silky, restaurant-quality texture. Perfect for a cozy dinner or an impressive date night meal, this 35-minute recipe delivers maximum flavor with minimal effort. Get ready to savor the ultimate comfort food with every creamy, cheesy bite!
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Recipe Information
Ingredients
- 250 grams Rigatoni pasta
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium, finely chopped Shallot
- 2 cloves, minced Garlic
- 100 milliliters Dry white wine
- 750 milliliters Chicken or vegetable stock
- 100 milliliters Heavy cream
- 50 grams Grated Parmesan cheese
- 2 tablespoons, chopped Fresh parsley
- to taste Salt
- to taste Black pepper
Instructions
Heat the chicken or vegetable stock in a medium saucepan until it simmers. Keep it warm over low heat.
In a large skillet or wide saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the finely chopped shallot and sauté for 2-3 minutes until softened and translucent, stirring frequently. Then add the minced garlic and cook for another 30 seconds until fragrant.
Add the rigatoni to the pan and stir to coat it with the oil and butter mixture. Toast the pasta for 1-2 minutes.
Pour in the dry white wine and stir. Cook until the wine is mostly absorbed by the pasta, about 2 minutes.
Begin adding the warm stock, one ladleful (about 1/2 cup) at a time, stirring frequently. Allow each addition of stock to be absorbed before adding the next one. This process will take about 15-18 minutes.
After most of the stock has been absorbed and the pasta is al dente, add the heavy cream and stir to combine. Cook for another 2 minutes until the pasta is coated in a creamy sauce.
Stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese. Mix until the cheese has melted and the sauce is silky.
Season the dish with salt and pepper to taste. Sprinkle with fresh parsley before serving.
Serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1393 mg | 61% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.4 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 153 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
