Best Creamy Parmesan Risotto Recipes

CREAMY PARMESAN RISOTTO

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.

CREAMY PARMESAN RISOTTO WITH ASPARAGUS

Steps:

• Lightly coat the steaming tray of the rice cooker with cooking spray. Place asparagus in steaming tray, reserve.
• Place butter and olive oil in the rice cooking bowl, turn on and wait one minute. Stir in the chopped onions anc arrots and cover, cook 1 minute.
• Add the rice; stir to coat completely. Cover and cook 2 minutes.
• Stir in the wine; cover. Cook 2 to 3 minutes, until wine is completely absorbed.
• Add the water or stock; stir.
• Cover and cook 25 minutes, stirring 2 or 3 times during cooking.
• Place the asparagus filled steaming tray on the rice cooking bowl and cover. Cook until the rice cooker switches to "warm, about 5 minutes longer.
• When the rice cooker switches to "warm", stir in the heavy cream, Parmesan and white pepper. Replace the steaming tray over the rice cooking bowl and let stand on "warm" for 5 to 10 minutes.
• Stir the steamed asparagus into the risotto.

PARMESAN CRUSTED CHICKEN WITH CREAMY RISOTTO

Steps:

• 1. Beat eggs in a bowl. Combine bread crumbs, 1/4 cup of Parmesan cheese, and pepper in a second bowl.
• 2. Dip chicken into eggs then into bread crumb mixture. Sprinkle chicken with any remaining bread crumb mixture.
• 3. Heat oil in a (12 in) skillet over medium heat until oil is shimmering. Add chicken, cook 3-5 minutes on each side or until cooked through. Then set aside.
• 4. Meanwhile, drain liquid from tomatoes into a measuring cup and add water until you have 1 cup of liquid. Transfer liquid to a mixing bowl and add tomatoes, soup, and milk. Mix well.
• 5. Remove chicken from skillet and keep warm.
• 6. Combine onion, minced garlic, mushrooms, and salt in a skillet. Cook and stir until onions become transparent.
• 7. Add rice and tomato mixture. Bring to a simmer; cook 3 minutes. Cover; remove from heat and let stand 5 minutes.
• 8. Add cream cheese and remaining Parmesan cheese; stir until everything is well blended. Top with chicken and serve.

KITTENCAL'S CREAMY PARMESAN RISOTTO

Steps:

• Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot.
• In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes).
• Add in garlic and stir for about 2 minutes.
• Increase heat slightly and add in the rice; stir for 1 minute.
• Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.
• Add in another 1 cup broth, and stir until absorbed.
• Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
• Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine.
• Season with salt and pepper.
• Transfer to a bowl and sprinkle with chopped parsley.

CREAMY PARMESAN RISOTTO RECIPE - (4.3/5)

Steps:

• Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil. Heat a Dutch oven over medium heat. Add oil to the pot; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add the Arborio rice and salt, cook 1 minute, stirring frequently. Add 1/2 cup stock; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 20 to 25 minutes); reserve 1/3 cup stock at last addition. Remove pot from heat. Stir in reserved remaining stock, butter, pepper, and cheese. Top the risotto with parsley.