(RISOTTO WITH PARMESAN)
Ingredients
Makes 4 First-Course or 6 Side-Dish Servings
Step 1
Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan.
Step 2
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.
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Reviews (72)
Back to TopI added 1/4 cup white wine as others suggested. It was perfect otherwise. Highly recommend
jrex1
Brighton, MI
12/31/2018
This recipe needs acid. Either white wine or lemon juice if you can't have wine. Otherwise, it is a good base recipe. Without the acid though, it is too rich and the palate will get fatigued eating it. It feels too dull. ADD WINE!
april485
Plainville, CT
5/1/2018
Dull, as is. It needs wine, and garlic you must use the best parmesan available.
makela
MN
1/13/2018
Absolutely easy and fantastic recipe. I added more cheese than suggested just because I am addicted to parmesan. I've made it twice now, and will make it again in the future. This recipe makes it easy to do variations on as well.
Lissalmitchell
Brooklyn, NY
7/29/2017
Risotto should have wine - it's an essential part of the basic recipe. If you have a religious or other personal reason against cooking with wine, then use this recipe - but the average cook should not use this as a fundamental risotto.
frandmckay
UK
1/13/2017
Great recipe! I halved it but ended up eating the whole thing myself it was so good! It was beautiful and creamy, although I swapped the parsley for basil. Really easy and quick to make as well as delicious!
Anonymous
Adelaide, Australia
12/20/2015
I just cooked this recipe and it is absolutely delicious!! The only thing I changed was that it was done with regular thick grain rice (I didn't go out to shop ingredients... I used whatever was available at home), and at the end I used some chopped basil instead of the parsley for decoration (also scent and taste).... the result was amazing... creamy and wonderful... Great Recipe!!!
vyero
Mexico City
1/3/2012
After reading the reviews, I added about 2 cloves chopped garlic when the onions were almost done and 1/2 c. white wine after sauteeing the rice. I ended up with about a cup of broth leftover and it only took about 20 min to cook. I found this to be a very easy risotto and will definitely make it again.
NorthwoodsFoodie
Rhinelander, WI
9/26/2011
Made this for Valentine's Day with Pork Chops Saltimbocca from this site (also really good). Very creamy and tasty and they went perfectly together. Had the leftovers with a fried egg for lunch the next day and a simple mixed green salad. Soooo good.
modifiedmargaret
San Mateo, CA
3/25/2011
I loved this recipe and followed a few of the reader reviews as well--adding garlic, white wine, and taking the risotto of the heat before adding the butter and Parmesan. To those concerned about too much cheese: I've made this with freshly grated parmesan and store-bought grated cheese (it was what I had on hand). One cup of freshly grated cheese is perfect but 1 cup of store bought grated/powdery cheese will give you that overwhelming cheesy taste. For best results, go with freshly grated cheese but if you don't have that, I would add your already grated cheese 1/4 cup at a time.
dtepper
Rockville, MD
10/1/2010
Totally luscious. Per other commenters, added about half a cup of white wine after I'd tossed the rice in the butter for a few minutes. Crushed a few cloves of garlic and cooked those with the onions to start. Otherwise, cooked exactly as instructed. Used really good parmesan, freshly grated, and fresh, flavorful flat-leaf parsley. Whole process, from start to table, took nearly an hour, but I wasn't rushing. And worth every minute!
lynnewarren
Maryland
6/27/2010
Hi. Honestly, I would make this again as written. Ok...here is the "however"... I made this tonight, with diced cooked chicken breast, white pepper, and another 1/2 cup parmesan, AND... my "Adkin's diet loving" husband said, after having eaten 2 bowls, that he wished he wasn't full...
kellyknight
Bellingham, WA
6/18/2010
I just tried this recipe, and love the results. I added about a half TBSP of garlic salt (omitted regular salt), and about the same amount of red pepper flakes and it turned out outstanding. Not overly flashy, but so easy and so much better than a boxed rice option. No real excuse not to try this. I'm sure some of the large qty would freeze okay, although most won't make it through the week in my house.
jtripper22
Seattle, WA
5/25/2010
This recipe definitely does NOT need all of that cheese. I put it in to taste, and had almost 1/2 cup left. Doesn't need any salt either, since you get that from the parm.
Anonymous
Arizona
10/30/2009
This is the best risotto recipe. Everyone I have made it for has loved it. Really tasty and delicious.
chanel11
australia
10/4/2009
