Parmesan risotto is a creamy and velvety Italian dish that tastes delicious but is easy to make!
- smell: Rich, creamy and savory with cheesy Parmesan cheese.
- technology: Add slowly Warm Broth, stir to release starch for a creamy texture.
- Tips for saving time: Use pre-cut Parmesan cheese and pre-melted garlic to reduce preparation time.
- Prepare in advance: To make risotto ahead of time, add about 3/4 of the soup – the rice will be solid/Al Dente and refrigerate for up to 2 days. On the day of serving, add the remaining warm soup to the stove according to the recipe.
- Suggestions: Classic entrees such as grilled chicken breast or juicy garlic grilled shrimps are perfect for this dish!
Risotto ingredients tips
Making a real risotto is easy, but you have to be able to get some attention. Risotto does not contain cream, the creamy texture comes from stirring and rice releases starch.
- rice: Risotto is made with starchy short cereal Italian rice (usually Arborio) and cooked on the stovetop.
- broth: Chicken broth or broth adds a good flavor to the dish. If preferred, you can use vegetable soup. Make sure the broth is warm.
- wine: A little bit of dry white wine adds depth to the flavor and can be replaced with extra soup.
How to make risotto
Heat the soup in the microwave or in a small pot, you can keep it near the rice while cooking. It is important to use hot or warm soup and never be cold.
- Stir the onion, stir in the rice and garlic, and then lightly brown the rice (The complete recipe below).
- Add the wine and let it reduce. Gradually stir the hot soup to allow it to absorb, and then add more.
- Repeat until the rice is soft and creamy.
- Stir Parmesan and other seasonings.
- Keep the stock or broth warm on low heat on the stove.
- Add hot soup once and steel blocks once. Stir after each addition until the liquid is absorbed into the rice before adding more.
- When all the broth is added, the rice should be creamy and cooked. If not, add more broth.
Changes and additions
Add any of the following or serve with risotto.
A little bit of truffle oil can make this dish a fraction of the cost compared to the restaurant. You only need a little taste. Use it for risotto, pasta, fries, potatoes or popcorn!
Leftovers
- Store in an airtight container in the refrigerator. It should last up to 4 days.
- To reheat, use the stove or microwave and add a little hot soup or water to loosen.
- Risotto can be frozen, but it is not recommended. The high starch content in Arborio rice granules it when it is thawed, affecting its texture and flavor. It’s best to be fresh!
More rice and risotto
Do you like this Parmesan risotto? Leave us a comment and rating below!
Parmesan risotto
A simple, creamy and velvety Italian snack that tastes like food!
Prevent the screen from becoming dark
-
Heat broth in a microwave or in a small pot.
-
Add olive oil and onions to medium pot and cook over medium-high heat until tender, about 3-4 minutes. Stir the rice and garlic and cook until the rice starts to brown, about 5 minutes.
-
While stirring, add the wine and cook until evaporate. Add ½ cup of warm broth at one time, Stir until evaporates after each addition. This takes about 20 minutes.
-
Remove from the heat and add the parmesan cheese (reserved for a few tablespoons of garnish), butter and parsley. Taste as needed and season with salt and pepper.
- Keep the stock or broth warm on low heat on the stove.
- The wine adds flavor, but can be replaced with extra soup as needed.
- Heat the soup ingredients once, and ladle once. Stir with a wooden spoon until the liquid absorbs completely into the rice before adding more.
- When all the broth is added, the rice should be creamy and cooked. If not, add more broth.
- Finally, add 1/2 cup of thawed peas or asparagus.
- The risotto will thicken once it cools, and add extra broth or water when reheating.
Calories: 367 | carbohydrate: 43g | protein: 10g | Fatty: 14g | Saturated fat: 7g | cholesterol: 26mg | sodium: 965mg | Potassium: 235mg | fiber: 2g | sugar: 1g | Vitamin A: 389IU | Vitamin C: 15mg | calcium: 216mg | iron: 3mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Shop
gourmet food Italian©SpentwithPennies.com. Content and photos are protected by copyright. Encourage and appreciate the sharing of this recipe. Copying and/or pasting of complete recipes on any social media is strictly prohibited. Please check out my photo usage strategies here.
