Tom'S Risotto Parmigiano(Basic Risotto) – a delicious recipe with chicken, olive oil, short grain Italian rice, unsalted butter, freshly grated parmesan cheese, onion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Bring stock to a simmer in saucepan; keep at a bare simmer. Heat olive oil in 3-quart saucepan; cook the onion over medium heat, stirring until onion is golden, but not brown, about 3 to 5 minutes.
2
Add rice; stir with a wooden spoon to coat rice well with the oil and onion.
3
Turn heat to medium-high.
4
Add about 1/2 cup of stock; keep mixture boiling, stirring constantly.
5
As soon as stock has been absorbed, add another 1/2 cup stock.
6
Continue adding stock about 1/2 cup at a time, stirring constantly and waiting until each portion is absorbed before adding the next, until rice is creamy and tender on the outside with each grain still distinct and firm.
7
Will take at least 20 to 30 minutes (if necessary, add boiling water).
817
kcal
Calories
30
g
Fat
74
g
Carbs
61
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 to 6 c. chicken stock (use 2 cans canned soup stock and thin to make 6 c.), 1 Tbsp. olive oil, 1 1/2 c. short grain Italian rice (Vialone or Carhoroli), 3 Tbsp. unsalted butter (at room temperature), and more.
Yes, Tom'S Risotto Parmigiano(Basic Risotto) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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