Best Risotto Con Parmigiano Reggiano Recipes

RISOTTO CON PARMIGIANO-REGGIANO

Risotto con Parmigiano-Reggiano image

An easy Risotto con Parmigiano-Reggiano recipe

Categories Cheese Rice Appetizer Side Spring Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 First-Course or 6 Side-Dish Servings

Number Of Ingredients 7

Ingredients

5 cups (about) canned low-salt chicken broth
4 tablespoons (1/2 stick) butter
1 1/2 cups finely chopped onion
1 1/2 cups arborio rice
1 cup grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
Shaved Parmesan cheese

Steps:

Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan.
Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in 2 tablespoons butter and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.

RISOTTO CON PARMIGIANO-REGGIANO

Risotto Con Parmigiano-Reggiano image

This is a fairly easy risotto recipe that is delicious. Be sure to use a good quality Parmesan cheese. Grate the cheese using a food processor.

Provided by swissms

Categories Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

5 cups about canned low sodium chicken broth
4 tablespoons butter
1 1/2 cups finely chopped onions
1 1/2 cups arborio rice
1 cup freshly grated parmesan cheese
shaved parmesan cheese

Steps:

Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes.
Increase heat to medium. Add rice and stir 1 minute.
Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed.
Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes.
Stir in 2 tablespoons butter and 1 cup grated cheese. Season with freshly ground pepper. Transfer to bowl. Sprinkle with shaved Parmesan.

Nutrition Facts : Calories 550.1, Fat 20.9, SaturatedFat 12.3, Cholesterol 52.5, Sodium 576.8, Carbohydrate 69.6, Fiber 3.1, Sugar 3.2, Protein 21.3

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