Best 2 Easy Parmesan Risotto Recipes

In the culinary world, few dishes evoke comfort and elegance like a perfectly cooked risotto. Among the most beloved variations is the classic parmesan risotto, a symphony of creamy rice, nutty parmesan cheese, and delicate flavors that dance on the palate. Whether you're a seasoned home cook or just starting your culinary journey, this article will guide you through the process of creating the ultimate easy parmesan risotto, transforming your kitchen into a culinary haven. We'll unveil the secrets behind selecting the finest ingredients, mastering the art of toasting rice, and achieving that perfect balance of richness and texture that makes parmesan risotto a true masterpiece. So, let's embark on a delicious adventure and discover the effortless steps to preparing an unforgettable easy parmesan risotto that will tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

EASY PARMESAN "RISOTTO"

Easy Parmesan

Provided by Ina Garten

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

Steps:

Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

EASY "ALMOST" PARMESAN RISOTTO

Easy

This rice is like the real risotto, but takes much less time to prepare, if you prefer it more cheesy taste then add in more Parmesan cheese, I advise that you really be careful when adding the salt as the Parmesan already has a lot of salt content, but load up on freshly ground black pepper, this rice will become a favorite of yours, it is so good --- this is not a recipe for a fluffy rice, it is more on the creamy style similar to risotto, I most always add about 1 heaping tablespoon of minced fresh garlic in with the chopped onion but that is optional, really you can add in whatever you like to this, I have even added in peas :)

Provided by Kittencalrecipezazz

Categories White Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons butter (no subs please!)
1 small onion, finely chopped
1 tablespoon minced fresh garlic (optional)
3/4 cup short grain arborio rice
1 (14 ounce) can good quality chicken broth
1/2 cup water
1/3 cup grated parmesan cheese
1/2 teaspoon dried Italian seasoning
salt and pepper

Steps:

In a medium skillet, melt the butter over medium heat.
Add in the chopped onion and fresh garlic (if using); saute for about 3-4 minutes, or until soft but not brown.
Add in the rice; cook/stir for 3 minutes, stirring constantly.
Add in the remaining ingredients; bring to a boil.
Cover, reduce the heat to medium-low, and simmer for about 15-20 minutes, or until all of the liquid is absorbed, and the rice is tender.
Delicious!

Nutrition Facts : Calories 270.6, Fat 11.8, SaturatedFat 7.1, Cholesterol 30.2, Sodium 532, Carbohydrate 32.1, Fiber 1.4, Sugar 1.1, Protein 8.1

Tips:

Use high-quality ingredients: The better the ingredients, the better the risotto will be. Use Arborio or Carnaroli rice, Parmigiano-Reggiano cheese, and a good quality white wine.
Toast the rice before adding the liquid: This will help the rice absorb the flavors of the other ingredients and prevent it from becoming mushy.
Add the liquid gradually: Don't add all of the liquid at once. Add it in small increments, stirring constantly, so that the rice has time to absorb the liquid and cook evenly.
Stir the risotto frequently: This will help prevent the rice from sticking to the bottom of the pan and burning.
Don't overcook the risotto: The rice should be cooked through but still have a slight bite to it. Overcooked risotto will be mushy and unpleasant.
Stir in the butter and cheese at the end: This will make the risotto creamy and flavorful.
Serve the risotto immediately: Risotto is best served fresh and hot. Leftover risotto can be reheated, but it will not be as good as freshly made risotto.

Conclusion:

Parmesan risotto is a classic Italian dish that is easy to make and delicious to eat. It is a versatile dish that can be served as a main course or a side dish. With a few simple tips, you can make a perfect risotto that will impress your family and friends.