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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (632g) Recipe makes 3 servings |
||
| Calories 865 | ||
| Calories from Fat 374 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 41.7g | 64% | |
| Saturated Fat 25.0g | 125% | |
| Monounsaturated Fat 11.6g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 107mg | 35% | |
| Sodium 2104mg | 87% | |
| Potassium 578mg | 16% | |
| Total Carbohydrate 88.6g | 29% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 3.7g | ||
| Protein 31.6g | 63% | |
Kittencal's Creamy Parmesan Risotto
By: KITTENCAL
Oct 21, 2005
I have been making this for years, it's one of my family's favorite rice dishes, use only arborio rice for this, any other rice will not produce the same creamy texture. Keep the 5 cups of chicken broth hot in a saucepan next to where you are making the risotto, also have a ladle handy. Make certain to prepare this rice when you have a bit of time, as it will take between 25-30 minutes in front of the stove top to make this.
SERVES 3 -4
Ingredients
- 5 cups hot good-quality chicken broth
- 1/4 cup butter (no substitutes)
- 1 large onion, finely chopped
- 1-2 tablespoon chopped fresh garlic
- 1 1/2 cups arborio rice
- 3 tablespoons butter
- 1 1/4 cups grated parmesan cheese (can use less)
- 2-3 tablespoons finely chopped fresh parsley
- salt and black pepper
Directions
1
Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot.2
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).3
Add in garlic and stir for about 2 minutes.4
Increase heat slightly and add in the rice; stir for 1 minute.5
Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.6
Add in another 1 cup broth, and stir until absorbed.7
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).8
Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine.9
Season with salt and pepper.10
Transfer to a bowl and sprinkle with chopped parsley.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Rice > Short-grain rice
- Main Ingredient > Eggs/Dairy
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: ClaireScarePorcipine
On Nov 18, 2008
Ah! It was delicious...I doubled the recipe and made it for study break for my dorm house (I'm a college student). It was gone within seconds and I got numerous compliments on it.
From: Just J
On Sep 22, 2008
I knew when I saw that Kittencal had posted this recipe, that this was the risotto that I had to try. As usual the directions were very well written and easy to follow. Since this was my first risotto I really appreciated that. I made this for a special lunch for my BF, just cause I played hooky from work,lol. This was soooo fantastic. The flavor and texture were perfect. He had been wanting to try risotto for a while now and he was not disappointed in the least he had 3 helpings! I let my son try it later on and he gave me a huge thumbs up and sang mmm mmm mmm mmm mmm all around the kitchen. The only thing I did differently was add 2 bullion cubes because my broth was not of the best quality and then I also added peas and carrots to squeeze some veggies into lunch. Thank you again for another fantastic recipe.
From: Che~Sara`
On Nov 9, 2005
I made this last night and though it took quite a bit of time as warned, it was well worth it. The first time I ever made risotto and it was a success!!! Absolutely delicious and I will make again! Thanks, Kittencal!
From: evelyn/athens
On Sep 27, 2006
Very flavourful risotto - just enough parmesan cheese to 'bind' but not overwhelm. We all loved it with pot roast and its gravy.
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