Risotto Alla Parmigiana
Creamy, comforting, and irresistibly rich, Risotto Alla Parmigiana is a classic Italian dish that highlights the magic of simple, high-quality ingredients. Arborio rice is gently simmered in warm chicken or vegetable stock, absorbing each ladleful to achieve its signature velvety texture. A splash of white wine adds a delicate acidity, while sautéed onions and garlic infuse the dish with aromatic depth. Finished with generous amounts of grated Parmesan and a touch of butter, this risotto boasts a luxurious, cheesy flavor that melts in every bite. Perfect as a hearty main course or an elegant side dish, this recipe is an easy way to bring authentic Italian cuisine to your table. Pair it with a crisp white wine for an indulgent dining experience!
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Recipe Information
Ingredients
- 300 g Arborio rice
- 1 L Chicken stock (or vegetable stock for vegetarian option)
- 125 ml White wine
- 50 g Unsalted butter
- 60 g Parmesan cheese (grated)
- 1 tbsp Olive oil
- 1 medium Yellow onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
Instructions
In a medium saucepan, heat the chicken or vegetable stock over medium-low heat. Keep it warm but do not let it boil.
In a large, heavy-bottomed skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté gently for 5-7 minutes, or until the onion is soft and translucent.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to avoid burning.
Stir in the Arborio rice and cook for 1-2 minutes, ensuring each grain is coated in the olive oil and slightly toasted.
Pour in the white wine and stir until it is mostly absorbed by the rice, about 2-3 minutes.
Begin adding the warm stock one ladleful at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladleful. Repeat this process, stirring frequently, for about 18-20 minutes, or until the rice is tender but still has a slight bite (al dente).
Once the rice reaches the desired consistency, remove the skillet from heat. Stir in the butter and grated Parmesan cheese until melted and fully incorporated.
Season the risotto with salt and freshly ground black pepper to taste, adjusting as needed.
Serve the risotto immediately, garnished with additional grated Parmesan and a drizzle of olive oil if desired.
Nutrition Facts
Calories |
2033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 6518 mg | 283% | |
| Total Carbohydrate | 268.6 g | 98% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 9.8 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 838 mg | 64% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1188 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
