You know, Parmesan risotto is one of those dishes that never disappoints. It’s the perfect recipe when you want to serve something simple yet elegant, a true Italian comfort food that smells of tradition. Preparing Parmesan Risotto is easy and quick, and I assure you that with a few genuine ingredients, you can achieve a creamy and irresistible result.
The secret to a good creamy Parmesan risotto lies in toasting the rice, patiently adding the hot broth a little at a time, and the final stirring with butter and Parmesan. It’s at this moment that the dish transforms: the rice becomes velvety, and the flavor of Parmesan envelops every grain.
You don’t need to be a chef to achieve a restaurant-quality result; just follow the step-by-step traditional Parmesan risotto recipe.
This preparation is perfect for a family dinner or to impress guests: the original Parmesan risotto recipe is versatile; you can enrich it with lemon zest, truffle, or aromatic herbs. It’s also a balanced dish, ideal for those seeking a simple yet nutritious Italian first course.
In short, if you want a dish that tells tradition and makes everyone happy, the easy Parmesan risotto recipe is the right choice.
If you’re looking for an easy, quick, and sure-to-succeed recipe, Parmesan risotto is the right choice.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, All seasons
Ingredients
PARMESAN RISOTTO
- 2 cups rice
- 2.5 oz Parmesan
- 1 shallot
- 1 glass white wine
- 4 tbsp butter
- 4 cups vegetable broth
- salt
Tools
PARMESAN RISOTTO
- 1 Chopper bosch chopper
- 1 Pot steel pots
- 1 Grater grater
Steps
Preparing Parmesan risotto is very simple: finely chop the onion and let it soften in half the butter, over low heat.
Add the rice and toast it for 2-3 minutes, stirring well. It should become slightly translucent.
Pour in the white wine and let it evaporate completely.
When the wine has evaporated, start adding the broth, one ladle at a time, stirring often. Wait for the liquid to be absorbed before adding more.
Cook for about 15-18 minutes.
Remove from heat, add the rest of the butter and the Parmesan. Stir vigorously until you get a velvety cream.
Let it rest for a minute, then serve. Finish with a sprinkle of black pepper and, if desired, some Parmesan shavings.
✨Tasty Variations
– Lemon and Parmesan Risotto: add grated lemon zest for a fresh and fragrant touch.
– Truffle Risotto: a few slivers of black or white truffle turn it into a gourmet dish.
– Herb Risotto: a mixture of aromatic herbs (thyme, marjoram, parsley) gives a delicate aroma.
