CREAMY PARMESAN RISOTTO
The extra starch in Arborio rice gives risotto its creamy texture; here Parmesan cheese makes it even creamier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 11
Steps:
- Heat chicken stock in a medium saucepan. Keep hot during preparation.
- Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until softened and translucent, 3 to 4 minutes. Do not brown. Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes. Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
- Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup stock for serving). Cook until rice is tender but still firm in the center (a total of 20 to 25 minutes).
- Remove pan from heat, and stir in 2 teaspoons lemon zest, 3/4 cup Parmesan cheese, salt, and pepper. Add some of the remaining stock a little at a time to reach desired consistency (it should be fairly loose). Serve immediately, garnished with additional lemon zest, if desired, and Parmesan cheese.
LEMON AND PARMESAN RISOTTO
We cook this dish when we are very hungry as it is filling. It has one of my many favourite ingredients which is Lemon! I use chicken stock from a carton. The recipe comes from a book called 'Modern Classics' Book 1 by Donna Hay
Provided by Chef floWer
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large saucepan over medium heat. Add the butter, oil and onion. Cook for 6 to 8 minutes or until soft and golden.
- Place the stock in a separate saucepan. Cover and bring to a slow simmer.
- Add the rice and lemon rind to the onion mixture, stirring over medium heat for 2 minutes or until the rice is translucent.
- Add the hot stock 1 cup at a time, stirring continuously, until each cup of stock is absorbed and the rice is al dente (around 25-30 minutes).
- To serve, stir through the parmesan, extra butter, salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 643.5, Fat 19.5, SaturatedFat 8.9, Cholesterol 42.3, Sodium 736.2, Carbohydrate 94.1, Fiber 3.4, Sugar 6.6, Protein 20
HERB & PARMESAN RISOTTO
Once you master the basics of risotto, the combinations are only limited by your imagination. This basic version will have you well on your way
Provided by Barney Desmazery
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
- When the rice is cooked, turn off the heat, stir in the grated Parmesan, the remaining butter, half the oil and the chopped herbs, then season with salt and pepper. Cover with a lid and leave the risotto to rest for a few mins. Now make your herb salad. Roughly chop the chives, then mix with the whole herb leaves, remaining olive oil and the balsamic vinegar. Give the risotto a final stir, then serve in bowls topped with some of the herb salad and some shaved Parmesan.
Nutrition Facts : Calories 496 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.93 milligram of sodium
PARMESAN RISOTTO
You only need a few essentials for this basic version of risotto.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 9
Steps:
- Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavy-bottomed saucepan over medium heat. Add shallots to oil, and cook, stirring, until translucent. Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
- Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice.
- Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. Note: Stirring the rice too vigorously will make your risotto slightly gluey; stirring too little will make it watery. Rice should be only thinly veiled in liquid during the stirring process.
- When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
- Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy. As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook. The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream. It will thicken slightly when removed from heat.
- Remove from heat. Stir in butter, Parmesan cheese, and parsley; season with salt and pepper. Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional Parmesan over risotto. Serve immediately.
PARMESAN RISOTTO
Cook this savory Parmesan Risotto in just 30 minutes. With just five minutes of prep time, this Parmesan Risotto is sure to be a hit with guests.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, about 1-1/4 cups each
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until lightly browned.
- Add soup, milk and cheese; mix well. Bring to boil.
- Stir in rice and tomato; cover. Reduce heat to low; simmer 5 min. or until chicken is cooked through. Stir before serving.
Nutrition Facts : Calories 470, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 710 mg, Carbohydrate 55 g, Fiber 2 g, Sugar 6 g, Protein 29 g
PARMESAN RISOTTO
Make and share this Parmesan Risotto recipe from Food.com.
Provided by TxGriffLover
Categories Short Grain Rice
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat chicken broth in a medium saucepan. Keep hot during preparation.
- Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until soft and translucent, 3-4 minutes. Do not brown.
- Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes.
- Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
- Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup for serving). Cook until rice is tender but still firm in the center (a total of 20-25 minutes).
- Remove pan from heat, and stir in 2 t lemon zest, 1/4 c Parmesan cheese, salt & pepper. Add some of the remaining stock a little at a time to reach the desired consistency. Serve immediately, garnished with Parmesan cheese and parsley.
CARAMELIZED ONION, BACON, AND PARMESAN RISOTTO
Creamy risotto with caramelized onions, smoky bacon, and delicious parmesan. an elegant comfort food meal for dinner tonight!
Provided by sara a.
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Set a medium sauce pan over medium-low heat. Pour in chicken broth, and allow the broth to come to a simmer. Keep the broth warm until ready to use.
- Heat a large sauté pan over medium heat. Add the olive oil and bacon, and cook the chopped bacon until crispy, about ten minutes. Use a slotted spoon to remove the bacon from the pan, and transfer it to a plate lined with paper towels to drain.
- Turn the heat of the pan down to medium-low. Add shallots and a pinch of salt, and cook for 1-2 minutes until softened. If the shallots are cooking to quickly, remove the pan from the heat and allow it to cool before continuing to cook. The shallots should be soft and fragrant, but avoid burning them.
- Add garlic, cook for about a minute with the shallots. Add rice, and stir to coat in the oil, garlic, and shallots. Cook rice for about 2-3 minutes, until only a white dot remains in the middle of each grain.
- Pour in white wine, and allow the alcohol to cook out of the wine as it is absorbed into the rice, about 2-3 minutes.
- Once the wine has been absorbed, begin adding the warm chicken broth one ladle at a time. Wait until each ladle is nearly absorbed by the rice before adding the next. This process will take about 20-25 minutes total. The rice will start to transform and take on a very creamy texture as it cooks.
- Once the rice has just the slightest bite to it, stir in the caramelized onions and cooked bacon, and remove the risotto from the heat. Stir in parmesan and butter, then season with salt and pepper to taste. Garnish with chopped chives, and serve hot!
Nutrition Facts : ServingSize 1 serving, Calories 201 kcal
EASY "ALMOST" PARMESAN RISOTTO
This rice is like the real risotto, but takes much less time to prepare, if you prefer it more cheesy taste then add in more Parmesan cheese, I advise that you really be careful when adding the salt as the Parmesan already has a lot of salt content, but load up on freshly ground black pepper, this rice will become a favorite of yours, it is so good --- this is not a recipe for a fluffy rice, it is more on the creamy style similar to risotto, I most always add about 1 heaping tablespoon of minced fresh garlic in with the chopped onion but that is optional, really you can add in whatever you like to this, I have even added in peas :)
Provided by Kittencalrecipezazz
Categories White Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet, melt the butter over medium heat.
- Add in the chopped onion and fresh garlic (if using); saute for about 3-4 minutes, or until soft but not brown.
- Add in the rice; cook/stir for 3 minutes, stirring constantly.
- Add in the remaining ingredients; bring to a boil.
- Cover, reduce the heat to medium-low, and simmer for about 15-20 minutes, or until all of the liquid is absorbed, and the rice is tender.
- Delicious!
Nutrition Facts : Calories 270.6, Fat 11.8, SaturatedFat 7.1, Cholesterol 30.2, Sodium 532, Carbohydrate 32.1, Fiber 1.4, Sugar 1.1, Protein 8.1
RISOTTO WITH PARMESAN AND LEMON
In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here's what Geoffrey Zakarian's daughter, Anna, had to say about this risotto dish: "Risotto is sort of our family tradition. It's so creamy, it melts in my mouth."
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Bring the chicken stock to a simmer in a large saucepan over medium heat.
- Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
- Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.)
- When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
- Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.
PARMESAN RISOTTO
Provided by Gustav Niebuhr
Categories easy, quick, weekday, side dish
Time 30m
Yield 2 servings (about 3 cups)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. In a medium ovenproof saucepan, melt the butter over medium heat. Add the onion, and saute until translucent. Stir in the rice, and cook for one minute.
- Add the chicken broth to the pan, and bring to a boil. Cover, and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, about 12 to 15 minutes. Be careful not to overcook.
- Remove from the oven, and stir in the cream and Parmesan cheese. Season with salt and pepper. Serve immediately.
Nutrition Facts : @context http, Calories 763, UnsaturatedFat 12 grams, Carbohydrate 92 grams, Fat 34 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 20 grams, Sodium 974 milligrams, Sugar 6 grams, TransFat 0 grams
PARMESAN RISOTTO
Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 260 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 728mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
PEA AND PARMESAN RISOTTO
Make and share this Pea and Parmesan Risotto recipe from Food.com.
Provided by Perfect Pixie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring stock to boil in a saucepan, keep on a low heat while you are making the risotto.
- In saute pan, melt butter and add garlic and onions, allow to cook for 5 minutes.
- Add rice and stir continuously over a low heat until the grains start to soften.
- Over a medium heat begin to add the hot stock a ladle at a time, allow rice to absorb all stock before adding next ladle.
- Continue to add the stock gradually , stirring all the time for about 15-20 minutes (mum prefers to cook her risotto for 40 minutes, but up to you).
- Rice is ready when is soft, but still has chalky "bite" to it in the middle.
- Tip frozen peas in (and gammon or other cooked meat if using) and stir in and heat through, about 3 minutes. by this time the peas should be defrosted and the risotto bubbling again.
- Finally stir in parmesan and serve immediately with thinly sliced parmesan on top.
- For vegetarian do not use the chicken stock.
Nutrition Facts : Calories 592.9, Fat 28, SaturatedFat 16.1, Cholesterol 73.9, Sodium 820.7, Carbohydrate 65.8, Fiber 3.5, Sugar 9, Protein 18.6
EASY PARMESAN "RISOTTO"
Steps:
- Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
PARMESAN RISOTTO
Make and share this Parmesan Risotto recipe from Food.com.
Provided by Dancer
Categories Short Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat stock in saucepan over medium heat; keep at a low simmer.
- Heat olive oil in a heavy-bottomed saucepan over medium heat.
- Add shallots to oil, and cook, stirring, until translucent.
- Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
- Add wine to rice mixture.
- Cook, stirring, until wine is absorbed by rice.
- Using a ladle, add 3/4 cup hot stock to rice.
- Using a wooden spoon, stir rice constantly, at a moderate speed.
- When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
- Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center.
- Rice should be al dente but not crunchy.
- As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook.
- The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream.
- It will thicken slightly when removed from heat.
- Remove from heat.
- Stir in butter, parmesan cheese, and parsley; season with salt and pepper.
- Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional parmesan over risotto.
- Serve immediately.
Nutrition Facts : Calories 581.1, Fat 29.4, SaturatedFat 12.1, Cholesterol 45.3, Sodium 2556.2, Carbohydrate 47.3, Fiber 1.5, Sugar 1.8, Protein 25.4
RISOTTO CON PARMIGIANO-REGGIANO
An easy Risotto con Parmigiano-Reggiano recipe
Categories Cheese Rice Appetizer Side Spring Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 First-Course or 6 Side-Dish Servings
Number Of Ingredients 7
Steps:
- Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan.
- Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in 2 tablespoons butter and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.
LEMON PARMESAN RISOTTO BALLS
Steps:
- For the risotto: Heat the vegetable stock in a pot next to the risotto pot. Keep a ladle in it to use.
- Saute the onion in the olive oil until wilted, add in the garlic and cook for another minute or so. Add in the Arborio rice and saute for a few minutes. Add in just enough stock to cover the rice and stir frequently.
- As the rice absorbs the stock add the remainder of the stock and let the risotto cook through. (16 to 20 minutes). If it is not tender add some hot water until the risotto is tender.
- When cooked through add in the lemon juice, lemon peel, Parmesan, mozzarella and half-and-half. Mix thoroughly. Let it cool for 1 hour or so.
- To fry the balls: Heat the oil to 375 degrees F in a large pot. Place the panko bread crumbs in a shallow dish. Using a small spoon or small ice cream scooper form the risotto into 1-inch balls and roll them in the bread crumbs. Set aside until complete. Place a few balls in the hot oil at a time. Cook the balls for 2 to 3 minutes. Drain them on paper towels. Sprinkle with Parmesan and serve.
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CRISPY CHICKEN AND MUSHROOMS WITH PARMESAN RISOTTO ...
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5/5 (1)Total Time 40 minsCategory DinnerCalories 536 per serving
- In a deep pan set over medium heat, add the onion and cook until soft then add the garlic and cook until fragrant.
- Add the rice and stir, cooking for a minute. Pour in the wine and cook until absorbed, stirring regularly.
- Add the stock, one ladle at a time, cooking and stirring continuously until the rice is cooked to your preference. This will take 20-25 minutes.
- While the risotto is cooking, prepare the chicken and mushrooms. Slice the chicken breasts in half horizontally, resulting in two thin fillets.
CREAMY GARLIC PARMESAN RISOTTO RECIPE - KYLEE COOKS
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PARMESAN RISOTTO - AUTHENTIC ITALIAN RECIPES
From authenticitalianrecipes.com
Cuisine ItalianCategory Main Course, Side DishServings 4Total Time 55 mins
- Finely chop the onions. Heat a large saucepan on medium heat and add butter when warmed up. Once the butter has melted, add the onions and fry them up until they are golden brown (or about five minutes).
- Add the rice and stir into the saucepan until it is finely coated in the butter/onion mixture. Let the rice fry for about 2 or 3 minutes. Then, add the white wine and mix until it combines with the rice thoroughly.
- Pour a ½ pint of the broth into the saucepan and let it boil. Lower the heat and let it simmer long enough for the liquids to be absorbed by the rice - stir frequently.
- Repeat the process with another ½ pint of broth. Let it boil, lower the heat, let it simmer, and stir frequently. Only add the next ½ pint until the last one has fully absorbed into the rice, then repeat this process until all of the broth is gone.
PARMESAN RISOTTO RECIPE - PUREWOW
From purewow.com
4.4/5 (7)Total Time 55 minsServings 4Calories 378 per serving
- In another medium Dutch oven or saucepan, heat enough olive oil to coat the bottom of the pan over medium heat. Add the onion and cook, stirring occasionally, until translucent and completely tender, 7 to 9 minutes. (You don't want the onion to brown, so lower the heat as needed.) Season with a pinch of salt.
- Add the rice and stir to coat it in the oil. Cook, stirring occasionally, until the rice looks translucent at the edges, about 5 minutes. (This helps it cook evenly as you add the liquid.)
- Add the wine and bring to a simmer. Cook, stirring frequently, until completely evaporated, about 1 minute. Season with another pinch of salt.
EASY & CREAMY PARMESAN RISOTTO RECIPE - A SASSY SPOON
From asassyspoon.com
3.8/5 (13)Total Time 45 minsCategory Side DishCalories 473 per serving
- In another saucepan, heat olive oil and 1 tablespoon butter over medium heat. Add the shallots and sauté for 2 minutes.
- Add the rice and stir to coat in the butter, oil, and shallots. Toast for a minute without letting it burn. Add the dry white wine while stirring until the wine is absorbed.
- Using a ladle, add the hot chicken stock, a ladle at a time, until fully absorbed. Continue to stir the rice and add chicken stock, a ladle at a time, until fully absorbed. Repeat until the rice is tender yet al dente. This process will take about 20-30 minutes.
PARMESAN RISOTTO - EASY AND CREAMY! - THE SEASONED MOM
From theseasonedmom.com
Reviews 2Category Dinner, Side DishCuisine ItalianTotal Time 45 mins
- In a small saucepan, bring the broth and water to a slow simmer. Then turn to low and keep warm.
- In a large, heavy-bottomed saucepan, wok, or Dutch oven, heat 1 tablespoon butter and 1 tablespoon vegetable oil over medium-high heat. Add the onion; cook and stir until translucent (about 3-5 minutes). Add the garlic and cook, stirring constantly, for 1 more minute. Add rice; stir until the grains are coated well.
- Add ½ cup of simmering broth and cook the rice, stirring constantly, with a long wooden spoon, wiping the sides and bottom of the pot clean as you stir, until all of the liquid is absorbed. Never stop stirring, and be sure to scrape the bottom of the pot regularly so that the rice doesn’t stick.
- When there is no more liquid in the pot, add another ½ cup of broth, constantly stirring again. Repeat this process until you have used almost all of the liquid, but start tasting the rice after 20 minutes of cooking. The risotto is done when the rice is tender, but firm to the bite (this usually takes about 25-30 minutes of total cooking time). As it approaches that stage, gradually reduce the amount of liquid that you’re adding to the pot. When it’s fully cooked, you want the risotto moist, but not runny.
CREAMY PARMESAN RISOTTO RECIPE - REAL SIMPLE
From realsimple.com
5/5 (575)Total Time 40 minsServings 4Calories 426 per serving
- 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.
- 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.
- 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.
PARMESAN RISOTTO - LOVE & GOOD STUFF
From loveandgoodstuff.com
4.7/5 (49)Category Side DishCuisine ItalianCalories 522 per serving
- Heat a large skillet to medium heat and melt the butter. Add the diced onion and crushed garlic then saute for 3-5 minutes or until the onion softens.
- Let the rice cook for a minute or so to absorb the butter. When the rice turns translucent, add the wine and reduce the heat to a simmer.
CREAMY PARMESAN RISOTTO FOR TWO - A FLAVOR JOURNAL
From aflavorjournal.com
4.7/5 (12)Total Time 45 minsCategory Side DishCalories 317 per serving
- Heat the stock in a small saucepan over low heat. Keep warm throughout the entire cooking process.
- Heat a skillet or saute pan over medium heat. Add olive oil and one tablespoon of butter, and cook until butter has melted.
- Stir in the finely chopped onion with a pinch of salt. Cook about 5-7 minutes, stirring occasionally, until onion is really soft and nearly translucent.
- Stir in minced garlic, and cook for one minute. Stir in the rice, and cook for 2-3 minutes until only a tiny white dot remains in the center of each grain.
PARMESAN RISOTTO RECIPE - MASHED.COM
From mashed.com
Ratings 53Category Main Course, DinnerAuthor Maren EpsteinCalories 483 per serving
- Preheat the oven to 350 degrees Fahrenheit, and make sure there is room for the pot you're using to make the risotto on the middle rack.
- Heat 2 tablespoons of butter in a soup pot or deep skillet with an oven-safe lid. Once melted, add the onions, ⅔ teaspoon of sea salt, and ⅛ teaspoon of pepper. Sauté until translucent. Next, add ½ teaspoon of minced garlic and sauté, stirring quickly until fragrant. Don't let the garlic burn!
- Add 1 cup of Arborio rice and 2 tablespoons of Parmesan cheese, and stir until the rice absorbs the liquid.
PARMESAN RISOTTO RECIPE (SO CREAMY!) | GRACE AND GOOD EATS
From graceandgoodeats.com
4.1/5 (258)Total Time 40 minsCategory Side DishCalories 576 per serving
- Heat a Dutch oven over medium heat. Add oil to the pot; swirl to coat. (Everything from here on will be added to this pot.)
PARMESAN RISOTTO RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 307 per servingTotal Time 50 mins
- Heat the olive oil and 2 tbsp. butter over medium heat in a heavy-bottomed 8-qt. pot. Add onion and sauté, stirring occasionally, until translucent and beginning to turn golden, about 10 minutes. Add rice and sauté, stirring constantly, until just the edges of the grains look translucent, about 3 minutes.
- Add wine and 1/2 tsp. salt and cook, stirring, until wine is completely absorbed by rice. Add about 1/2 cup hot broth to rice and cook, stirring constantly, until broth is completely absorbed by rice; reduce heat to medium-low if mixture starts to boil. Continue adding broth 1/2 cup at a time, stirring until each addition is absorbed before adding the next, until rice is just tender to the bite (15 to 30 minutes; you will have broth left over). Keep rice at a constant simmer.
- Remove rice from heat and stir in parmesan, pepper, parsley, remaining 1 tsp. butter, and salt to taste. For a looser risotto, stir in 1 to 2 cups remaining broth. Serve immediately, with more parmesan on the side for sprinkling.
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Estimated Reading Time 50 secs
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Servings 4
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2.4/5 (74)Category Cheese,Dinner,Italian,Main,Rice And GrainServings 4-6Total Time 1 hr
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