Creamy Parmesan Risotto Recipe 435

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CREAMY PARMESAN RISOTTO



Creamy Parmesan Risotto image

The extra starch in Arborio rice gives risotto its creamy texture; here Parmesan cheese makes it even creamier.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 11

6 cups low-sodium canned or Homemade Chicken Stock
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
6 cloves garlic, minced
2 medium shallots, minced
2 cups Arborio rice
1 cup dry white wine
Zest of 1 lemon (2 teaspoons), plus more for garnish (optional)
3/4 cup freshly grated Parmesan cheese (about 2 ounces), plus more for garnish
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper

Steps:

  • Heat chicken stock in a medium saucepan. Keep hot during preparation.
  • Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until softened and translucent, 3 to 4 minutes. Do not brown. Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes. Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
  • Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup stock for serving). Cook until rice is tender but still firm in the center (a total of 20 to 25 minutes).
  • Remove pan from heat, and stir in 2 teaspoons lemon zest, 3/4 cup Parmesan cheese, salt, and pepper. Add some of the remaining stock a little at a time to reach desired consistency (it should be fairly loose). Serve immediately, garnished with additional lemon zest, if desired, and Parmesan cheese.

EASY PARMESAN "RISOTTO"



Easy Parmesan

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

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.

PARMESAN RISOTTO



Parmesan Risotto image

Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 10

8 cups chicken broth
1/2 cup finely chopped onion
1/4 cup olive oil
3 cups arborio rice
2 garlic cloves, minced
1 cup dry white wine or water
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 260 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 728mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

PARMESAN RISOTTO



Parmesan Risotto image

You only need a few essentials for this basic version of risotto.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 9

6 to 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3 tablespoons olive oil
1/2 cup finely chopped shallots, (about 2)
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
4 to 6 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus extra for grating or shaving
1/4 cup chopped fresh flat-leaf parsley
Salt and freshly ground black pepper

Steps:

  • Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavy-bottomed saucepan over medium heat. Add shallots to oil, and cook, stirring, until translucent. Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
  • Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice.
  • Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. Note: Stirring the rice too vigorously will make your risotto slightly gluey; stirring too little will make it watery. Rice should be only thinly veiled in liquid during the stirring process.
  • When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
  • Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy. As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook. The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream. It will thicken slightly when removed from heat.
  • Remove from heat. Stir in butter, Parmesan cheese, and parsley; season with salt and pepper. Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional Parmesan over risotto. Serve immediately.

BUTTERY BARLEY RISOTTO WITH PARMESAN CHEESE



Buttery Barley Risotto with Parmesan Cheese image

Provided by Rick Tramonto

Categories     Mushroom     Appetizer     Side     Sauté     Parmesan     Basil     Barley     Fall     Chive     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 first-course servings

Number Of Ingredients 10

6 1/2 cups low-salt chicken broth
6 tablespoons unsalted European-style butter
1 medium onion, finely chopped
2 medium garlic cloves, minced
2 cups pearl barley (about 13 ounces), rinsed, drained
1 6-ounce package 3-inch-diameter portobello mushrooms, stemmed, gills scraped, caps sliced
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh basil

Steps:

  • Bring broth to simmer in medium saucepan. Reduce heat to low and cover to keep warm. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add barley; stir until coated with butter, about 1 minute. Add 1/2 cup broth; simmer, stirring often, until broth is absorbed, about 3 minutes. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until barley is tender but still firm to bite and risotto is creamy, about 45 minutes.
  • Meanwhile, melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Season to taste with salt and pepper. Add mushrooms, Parmesan cheese, herbs, and remaining 2 tablespoons butter to risotto; stir to combine. Season to taste with salt and pepper. Divide risotto among bowls and serve.

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