The recipe for parmesan risotto is from my dear dad. He often made it when we lived together, a simple first course, not too many ingredients, and also quite quick compared to more elaborate risottos. The white rice is more flavorful compared to plain risotto with vegetable broth thanks to the presence of grated cheese and spreadable cheese, which he used instead of butter to blend this risotto.
Just as he prepared it, I present it to you today. This recipe was already on the blog in the old article format with a photo that, in my opinion, didn’t do justice to this dish. I need to change, to modernize my sets and photos, and preparing some of these dishes again takes me on a journey through memories that always deeply moves me.
The times I came home from school and found dad at the stove preparing lunch while we watched Dragon Ball. It’s really true: a dad is someone who takes care of his family, his children, and is always there when they need him. If you haven’t realized yet, I’m madly in love with my dear dad and woe betide anyone who touches him!
Before moving on to his parmesan rice recipe, I leave you with other risotto recipes I’ve prepared over the years: from risotto with asparagus and Prosecco, a small variation of another risotto my father always made, to which I added Prosecco correction, to carbonara risotto that I had the pleasure of trying at the Artist’s Tavern in Montelupone, and the creamy saffron risotto. One of my favorites is the risotto with sausage and zucchini, always with my dad’s recipe.
Every link below is clickable and will take you to the recipe you choose to read. I remind you that I await you every morning in the Facebook group and fan page of Bea’s Recipes with the Recipe of the Day, an unmissable appointment to start the day with a sweet or savory cuddle!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter
- Energy 707.76 (Kcal)
- Carbohydrates 83.81 (g) of which sugars 2.22 (g)
- Proteins 27.83 (g)
- Fat 26.65 (g) of which saturated 14.43 (g)of which unsaturated 7.45 (g)
- Fibers 1.60 (g)
- Sodium 988.59 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for two servings of parmesan risotto
- 1 1/4 cups Carnaroli rice
- 1 cup Parmesan cheese
- to taste spreadable cheese
- Half onion
- to taste vegetable broth
- to taste extra virgin olive oil
- 1 espresso cup white wine
- 1 pinch salt
- 1 pinch pepper
Tools to prepare parmesan risotto
- 1 Pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- 1 Espresso cup
- 1 Ladle
As you might have guessed, we will prepare a risotto without butter for blending, but we will use a creamy and spreadable cheese instead to blend the parmesan risotto.
Recipe steps for parmesan rice
We assume that we already have broth ready for this recipe, whether it’s meat or vegetable broth. We’ll prepare grated cheese, in my case Grana Padano, and of course a good Carnaroli rice for perfect risottos. Finely chop half an onion, in my case a white onion.
Place a pot on the stovetop and pour in some extra virgin olive oil and let the onion sauté. Then deglaze with an espresso cup of white wine. When the wine has evaporated, we can add the rice to the pot to toast it and let it soak up the flavors of these two ingredients.
Now it’s time for the broth, obviously not all at once, but gradually, allowing the rice to absorb the broth as it cooks slowly on medium-low heat. Stir occasionally with a wooden spoon.
When about 10 minutes have passed, we can add a generous amount of grated cheese and mix well, diluting again with some vegetable broth. Taste and adjust the salt if necessary. Just before finishing the cooking, we will add two tablespoons of spreadable cheese to blend the parmesan risotto.
All that remains is to plate, sprinkle with more grated cheese and a light sprinkle of black pepper. My father rarely added it to his plate, but I always put it in mine: I like the contrast between cheese and pepper.
I wish you all enjoy your meal and remind you that I’m waiting for you here on my cooking blog with many other easy, quick, and delicious recipes like this!
Tips and variations for parmesan risotto
You can vary the broth, from vegetable to meat broth. You can also change the type of cheese you use: we usually have Grana Padano in the fridge, but Parmigiano Reggiano works great for this recipe. Just as you can also vary the spreadable cheese, from ricotta to Philadelphia or another creamy cheese to your taste. Even certosa or stracchino work well: we’ve often used them too.
