Parmesan Risotto Recipe is creamy and delicious. The Parmesan Cheese in the risotto is responsible for the wonderful flavour that your taste buds will love. The Arborio rice gets the credit for the risottos creamy texture. Combine the two and you’ve got one amazing easy side dish that you won’t soon forget.
The first time I made Parmesan Risotto I was a little nervous. At 63 years old I can say that I have been cooking and baking for quite a few years. There are few recipes that intimate me at this age unless …I let it intimate me. For some reason, I had the thought that risotto was something that only very accomplished cooks make.
I didn’t know anybody that made risotto.Why don’t I know anybody that’s made risotto? Is it hard to make? Or is it a finicky recipe that you have to cook just right? The very simple answer to all those questions is…no.
Parmesan Risotto is not hard to make.
It just takes a little more time and attention than your normal rice dish. Your time and attention will be rewarded with the most amazing flavor and texture that your taste buds could imagine. Our lives are full of our families and schedules. It’s the reason why crock pot and Instant pot recipes are so popular.
We not only want, but sometimes need food to be ready at a certain time of the day so that the whole family can eat together. And then you are off and running taking kids to ball practice and dance lessons. I remember those days. This is a recipe that will need your undivided attention for about 25 minutes from start to finish. I know it sounds like a lot of time, but it really isn’t, it goes by quickly.
Parmesan Risotto Recipe Ingredients:
- 5 cups chicken broth
- 4 Tablespoons butter, divided
- 1 clove garlic, minced
- 1 1/2 cups finely chopped onion
- 1 1/2 cups arborio rice
- 1 cup grated Parmesan Cheese
- 1 clove garlic, minced
- 2 Tablespoons fresh parsley, roughly chopped to use as a garnish
The rice used in making risotto is Arborio Rice. Arborio Rice is an Italian short grained rice that cooks up creamy, and creamy is the name of the game when you’re making risotto.
Making the Parmesan Risotto
We start the recipe by placing the chicken broth in a saucepan, heating it up to a boil and then turning the heat off and placing the lid on the saucepan. Put it off to a back burner, until you are ready to use it. Then, the next step is sautéing the onions in butter until they are soft and translucent. Add the rice and garlic to the onions and saute about one minute. A piece of cake so far right? It does not get too much harder. Trust me on this. I cannot believe I didn’t try parmesan risotto earlier!
The next few steps in the parmesan risotto recipe are where your time and attention is required. The first addition of chicken broth to the onions, rice, and garlic in the saute pan will be 1 1/2 cups. You are going to let the broth come up to a gentle boil while you stir until the broth is absorbed by the rice. The next broth addition is 1 cup. Add it to the pan and stir until the broth is absorbed by the rice. From here on out the broth will be added by 1/2 cups to the saute pan, each time you will stir while waiting for the broth to be absorbed by the rice before adding another 1/2 cup to the pan.
After you add all the broth to the pan and the rice absorbs it, take the pan OFF the heat and add the remaining 2 Tablespoons of butter and the grated Parmesan cheese, stir it together until the cheese has melted. That’s it, kids, that’s all it takes to make this amazing parmesan risotto recipe.
When you sit down to enjoy this delicious treat you will understand why it’s so worth the time it takes to make it. The Parmesan cheese, the creamy texture it’s like heaven in your mouth. It’s absolutely worth every single second it takes to make. I mean really, you need this one. It’s more like a gift than a side dish. Parmesan Risotto Recipe, from our house to yours, enjoy!
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Parmesan Risotto Recipe
Ingredients
- 5 cups chicken broth, homemade, canned or low sodium are all fine to use
- 4 Tablespoons butter, divided
- 1 clove garlic, minced
- 1 1/2 cups finely diced onion
- 1 1/2 cups arborio rice
- 1 cup grated Parmesan Cheese
- 2 Tablespoons chopped fresh parsley as a garnish
Instructions
Place the broth in a medium size saucepan. Bring it to a boil, reduce the heat to low and put a lid on the saucepan. The broth will sit there until your ready to use it.
Melt 2 tablespoons butter in a heavy duty saucepan over low heat, add the onions and saute until tender, soft and translucent but not browned. You don't want them caramelized. Increase the heat to medium Add the rice and garlic and stir and cook for 1 minute.
Add 1 1/2 cups warm chicken broth to the pan. Boil gently til the broth is absorbed, stirring frequently as it boils. Add another cup of broth and stir until the broth is absorbed.
You will now add the remaining broth in the pan to the rice by 1/2 cups at a time allowing the 1/2 cup you add to be absorbed by the rice before adding another 1/2 cup. You will stir frequently until the rice is tender and the mixture is creamy. This will take about 25 minutes.
When all the broth is added and you have tender creamy rice in the pan, take the pan off the heat and stir in 2 Tablespoons of butter and one cup of grated Parmesan Cheese. Stir to combine, serve immediately.
Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!
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