Risotto Alla Parmigiana Plus 3 Other Flavours
Elevate your dinner table with the ultimate comfort food: Risotto Alla Parmigiana Plus 3 Other Flavours. This creamy Italian classic starts with perfectly cooked Arborio rice, simmered in a luxurious blend of dry white wine and warm stock, then enriched with Parmesan cheese and butter for a velvety finish. Customize your bowl with three delightful variations—earthy Mushroom & Thyme, zesty Lemon & Herb, and indulgent Truffle Oil & Pecorino—letting you tailor each serving to your taste. With its simple ingredients and elegant depth of flavor, this versatile dish is perfect for a cozy weeknight meal or an impressive dinner party centerpiece. Ready in just 40 minutes, it’s risotto made easy, delicious, and entirely customizable!
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Recipe Information
Ingredients
- 400 grams Arborio rice
- 50 grams Unsalted butter
- 2 tablespoons Olive oil
- 1 piece Small onion (finely chopped)
- 125 milliliters Dry white wine
- 1.2 liters Vegetable or chicken stock (kept warm)
- 80 grams Parmesan cheese (freshly grated)
- Salt (to taste)
- Black pepper (freshly ground, to taste)
- 200 grams Cremini or button mushrooms (sliced, for Mushroom & Thyme variation)
- 1 teaspoon Fresh thyme leaves (for Mushroom & Thyme variation)
- 1 teaspoon Lemon zest (for Lemon & Herb variation)
- 2 tablespoons Fresh parsley (chopped, for Lemon & Herb variation)
- 1 tablespoon Truffle oil (for Truffle Oil & Pecorino variation)
- 60 grams Pecorino Romano cheese (grated, for Truffle Oil & Pecorino variation)
Instructions
Heat the stock in a medium saucepan and keep it warm, maintaining a low simmer.
In a large, heavy-bottomed pan, heat the olive oil and half the butter over medium heat.
Add the chopped onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
Stir in the Arborio rice and toast for 2-3 minutes, ensuring the grains are coated with the butter and oil mixture.
Pour in the white wine, stirring continuously until fully absorbed by the rice.
Begin adding the warm stock one ladle at a time, stirring constantly. Allow each ladleful to be absorbed before adding the next.
Continue this process for about 18-20 minutes, or until the rice is creamy and cooked through but still slightly al dente.
Stir in the remaining butter and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
For the Mushroom & Thyme variation: In a separate pan, sauté the sliced mushrooms in 1 tablespoon of olive oil until golden, 5-7 minutes. Add the thyme and stir. Fold the mushrooms into the risotto before serving.
For the Lemon & Herb variation: Stir in the lemon zest and chopped parsley into the prepared risotto just before serving.
For the Truffle Oil & Pecorino variation: Drizzle the finished risotto with truffle oil and sprinkle with grated Pecorino Romano cheese.
Serve the risotto immediately in warm bowls and enjoy!
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 6960 mg | 303% | |
| Total Carbohydrate | 137.9 g | 50% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 11.5 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1634 mg | 126% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1602 mg | 34% | |
*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.
