Parmesan Risotto Risotto Alla Parmigiana Recipes

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RISOTTO ALLA PARMIGIANA



Risotto Alla Parmigiana image

Make and share this Risotto Alla Parmigiana recipe from Food.com.

Provided by Colleen.Ludgate

Categories     White Rice

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

60 g butter
1/2 onion, finely diced
450 g arborio rice
1 1/2 liters chicken stock, hot and seasoned with salt and pepper
90 g parmesan cheese
1 teaspoon salt

Steps:

  • Heat ½ the butter and sweat the onions.
  • Add rice and stir until rice appears shiny.
  • Using a 6 oz ladle, add 2 scoops of stock to the rice.
  • Stir the rice over medium heat until almost dry.
  • Repeat from step 3 until all stock has been used up.
  • Stop cooking when rice is moist and creamy.
  • Remove from heat and stir in remaining butter and parmesan cheese.

Nutrition Facts : Calories 370, Fat 11.7, SaturatedFat 6.4, Cholesterol 31.2, Sodium 770.6, Carbohydrate 51.9, Fiber 1.7, Sugar 3.2, Protein 12.6

PARMESAN RISOTTO



Parmesan Risotto image

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

6 cups chicken broth
2 tablespoons butter
1 1/2 tablespoons olive oil
6 garlic cloves, minced
2 medium shallots, minced
2 cups arborio rice
1 cup dry white wine
1 lemon, zest of
1 cup freshly grated parmesan cheese, plus more for garnish
1 1/2 teaspoons salt
1/4 teaspoon fresh ground pepper
chopped parsley (to garnish)

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.

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