Parmesan Risotto

Name: Parmesan Risotto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; Meat broth 4 ¼ cups; White onions 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Parmigiano Reggiano PDO cheese 2.8 oz; Butter 3 ½ tbsp

it de br es fr nl

Gluten Free

Difficulty: Easy
Prep time: 5 min
Cook time: 25 min
Serving: 4

PRESENTATION

Parmigiana risotto is a dish that's really all about Northern Italy—especially Lombardy and Emilia-Romagna. You know, it's been a staple of home cooking for generations. Really, really classic stuff. This parmesan risotto highlights how simple and authentic ingredients can make magic. You start by toasting arborio rice, and the aroma is just—wow—hard to resist. As you add the hot broth slowly, it gets perfectly tender, soaking up all that goodness.

And look, to finish, you stir in a generous amount of butter and Parmigiano Reggiano, making it super creamy. That's what classic comfort food is all about, right? People often say a true risotto alla parmigiana feels like a warm hug—so, so comforting and satisfying.

In Northern Italy, especially when it's cold, families gather around the table for this creamy risotto recipe. Seriously good. It's both rich and deeply satisfying, a favorite for sure. The Parmigiano Reggiano adds a nutty taste and just a touch of silkiness to every bite. While the base recipe sticks to tradition, some might add peas, mushrooms, or even a hint of nutmeg—just depends on what's in season. Plus, this Italian risotto is super versatile. It can go from a simple, everyday meal to something special with just a little tweak.

Here's the deal: it's why many call it their go-to homemade risotto. Pretty much perfect. It’s forgiving, soft, and consistently delicious. Whether you stick to the original or add your own twist, parmigiana risotto brings a real taste of Italian home cooking, always with that melty, comforting texture that keeps people coming back for more. And the sauce? Can't go wrong with it.

INGREDIENTS

Carnaroli rice 1.6 cups (320 g)

Meat broth 4 ¼ cups (1 l)

White onions 1

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

to mix: Parmigiano Reggiano PDO cheese 2.8 oz (80 g); Butter 3 ½ tbsp (50 g)

Preparation

How to prepare Parmesan Risotto

To prepare Parmesan risotto, start by cleaning and finely chopping the onion 1. Pour a generous amount of oil into a saucepan, add the onion 2, and stew for about 3-4 minutes over medium heat 3.

Pour a ladle of broth 4 and cook for another 5-6 minutes. Now add the rice 5, stir, and add hot broth as needed, one ladle at a time 6 7, waiting for the liquid to be absorbed before adding more.