Creamy Parmesan Risotto Recipes

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PARMESAN RISOTTO



Parmesan Risotto image

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

8 cups chicken broth
1/2 cup finely chopped onion
1/4 cup olive oil
3 cups arborio rice
2 garlic cloves, minced
1 cup dry white wine or water
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh parsley

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.

CREAMY PARMESAN RISOTTO



Creamy Parmesan Risotto image

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

6 cups low-sodium canned or Homemade Chicken Stock
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
6 cloves garlic, minced
2 medium shallots, minced
2 cups Arborio rice
1 cup dry white wine
Zest of 1 lemon (2 teaspoons), plus more for garnish (optional)
3/4 cup freshly grated Parmesan cheese (about 2 ounces), plus more for garnish
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper

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.

EASY PARMESAN "RISOTTO"



Easy Parmesan

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

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.

KITTENCAL'S CREAMY PARMESAN RISOTTO



Kittencal's Creamy Parmesan Risotto image

I have been making this for years it's one of my family's favorite rice dishes! use arborio rice only for this any other rice will not produce the same creamy texture --- keep all chicken broth hot in a saucepan next to where you are making the risotto and also have a ladle handy --- make certain to prepare this rice when you have a bit of time as it will take between 25-30 minutes in front of the stove top to make this.

Provided by Kittencalrecipezazz

Categories     Short Grain Rice

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 9

5 cups hot good-quality chicken broth
1/4 cup butter (no substitutes)
1 large onion, finely chopped
1 -2 tablespoon chopped fresh garlic
1 1/2 cups arborio rice
3 tablespoons butter
1 1/4 cups grated parmesan cheese (can use less)
2 -3 tablespoons finely chopped fresh parsley
salt and black pepper

Steps:

  • Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot.
  • In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes).
  • Add in garlic and stir for about 2 minutes.
  • Increase heat slightly and add in the rice; stir for 1 minute.
  • Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.
  • Add in another 1 cup broth, and stir until absorbed.
  • Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
  • Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine.
  • Season with salt and pepper.
  • Transfer to a bowl and sprinkle with chopped parsley.

Nutrition Facts : Calories 865.5, Fat 41.7, SaturatedFat 25, Cholesterol 107.9, Sodium 2122.9, Carbohydrate 88.2, Fiber 3.8, Sugar 3.8, Protein 31.8

PARMESAN RISOTTO



Parmesan Risotto image

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

6 to 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3 tablespoons olive oil
1/2 cup finely chopped shallots, (about 2)
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
4 to 6 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus extra for grating or shaving
1/4 cup chopped fresh flat-leaf parsley
Salt and freshly ground black pepper

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.

HERB & PARMESAN RISOTTO



Herb & Parmesan risotto image

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

1 ½l vegetable stock
50g butter
1 onion , finely chopped
300g risotto rice
1 small glass white wine
50g parmesan (or vegetarian alternative), half finely grated, half shaved
2 tbsp olive oil
2 handfuls soft herbs, including basil , chervil, chives, half chopped, half left whole
1 tbsp balsamic vinegar

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

RISOTTO WITH PARMESAN AND LEMON



Risotto with Parmesan and Lemon image

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

6 cups chicken stock
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 Spanish onion, finely diced
Kosher salt
1 cup arborio rice
1/2 cup dry white wine (or use chicken stock)
1 cup freshly grated parmesan cheese
2 tablespoons minced fresh chives, plus more for topping
Grated zest of 1 lemon, plus 1 teaspoon juice
Freshly ground pepper

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.

CREAMY PARMESAN RISOTTO WITH ASPARAGUS



Creamy Parmesan Risotto With Asparagus image

From the Cuisinart Rice Cooker instruction booklet. Makes 3 cups (serves 6 as a side dish, 4 as a first course, 2 as an entree) This is for the 4 cup rice cooker.

Provided by HeatherN

Categories     Short Grain Rice

Time 1h2m

Yield 6 serving(s)

Number Of Ingredients 11

4 ounces asparagus, peeled, cut into 1 inch pieces
1 teaspoon unsalted butter
1 teaspoon olive oil
1/3 cup onion, finely chopped
1/3 cup carrot, finely chopped
1 cup arborio rice
1/3 cup dry white wine
3 cups chicken broth
4 tablespoons heavy cream
1/4 cup parmesan cheese, freshly grated
1/4 teaspoon white pepper

Steps:

  • Lightly coat the steaming tray of the rice cooker with cooking spray. Place asparagus in steaming tray, reserve.
  • Place butter and olive oil in the rice cooking bowl, turn on and wait one minute. Stir in the chopped onions anc arrots and cover, cook 1 minute.
  • Add the rice; stir to coat completely. Cover and cook 2 minutes.
  • Stir in the wine; cover. Cook 2 to 3 minutes, until wine is completely absorbed.
  • Add the water or stock; stir.
  • Cover and cook 25 minutes, stirring 2 or 3 times during cooking.
  • Place the asparagus filled steaming tray on the rice cooking bowl and cover. Cook until the rice cooker switches to "warm, about 5 minutes longer.
  • When the rice cooker switches to "warm", stir in the heavy cream, Parmesan and white pepper. Replace the steaming tray over the rice cooking bowl and let stand on "warm" for 5 to 10 minutes.
  • Stir the steamed asparagus into the risotto.

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