Risotto Alla Parmigiana

Creamy, comforting, and irresistibly rich, Risotto Alla Parmigiana is a classic Italian dish that highlights the magic of simple, high-quality ingredients. Arborio rice is gently simmered in warm chicken or vegetable stock, absorbing each ladleful to achieve its signature velvety texture. A splash of white wine adds a delicate acidity, while sautéed onions and garlic infuse the dish with aromatic depth. Finished with generous amounts of grated Parmesan and a touch of butter, this risotto boasts a luxurious, cheesy flavor that melts in every bite. Perfect as a hearty main course or an elegant side dish, this recipe is an easy way to bring authentic Italian cuisine to your table. Pair it with a crisp white wine for an indulgent dining experience!

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 300 g Arborio rice
• 1 L Chicken stock (or vegetable stock for vegetarian option)
• 125 ml White wine
• 50 g Unsalted butter
• 60 g Parmesan cheese (grated)
• 1 tbsp Olive oil
• 1 medium Yellow onion (finely chopped)
• 2 cloves Garlic (minced)
• 1 tsp Salt
• 0.5 tsp Black pepper (freshly ground)

Directions

Step 1

In a medium saucepan, heat the chicken or vegetable stock over medium-low heat. Keep it warm but do not let it boil.

Step 2

In a large, heavy-bottomed skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté gently for 5-7 minutes, or until the onion is soft and translucent.

Step 3

Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to avoid burning.

Step 4

Stir in the Arborio rice and cook for 1-2 minutes, ensuring each grain is coated in the olive oil and slightly toasted.

Step 5

Pour in the white wine and stir until it is mostly absorbed by the rice, about 2-3 minutes.

Step 6

Begin adding the warm stock one ladleful at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladleful. Repeat this process, stirring frequently, for about 18-20 minutes, or until the rice is tender but still has a slight bite (al dente).

Step 7

Once the rice reaches the desired consistency, remove the skillet from heat. Stir in the butter and grated Parmesan cheese until melted and fully incorporated.

Step 8

Season the risotto with salt and freshly ground black pepper to taste, adjusting as needed.

Step 9

Serve the risotto immediately, garnished with additional grated Parmesan and a drizzle of olive oil if desired.

Nutrition Facts

Serving size	1672.4 grams (1672.4g)

Amount per serving	% Daily Value*
Calories	1356

Total Fat 76.90g	99%
Saturated Fat 38.70g	194%
Polyunsaturated Fat 1.30g
Cholesterol 159mg	53%
Sodium 6878mg	299%
Total Carbohydrate 107.60g	39%
Dietary Fiber 3.50g	13%
Total Sugars 8.40g
Protein 38.00g	76%

Vitamin D 0IU	0%
Calcium 767mg	59%
Iron 2mg	11%
Potassium 812mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.3%

Protein: 11.9%

Carbs: 33.8%