Risotto Alla Parmigiana

May 09, 2023May 9, 20230 1

Classic Italian Risotto Alla Parmigiana Recipe

by The Chefin Main

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Difficulty: Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

422

Sugar

Fat

18g

Risotto Alla Parmigiana is a classic Italian dish that is known for its rich and creamy consistency. This dish was originated in the Northern regions of Italy and commonly served as a main dish. Risotto, in general, is a traditional delicacy of Italy, and can be made with a variety of ingredients such as seafood, poultry, or vegetables. This dish is usually flavored with parmesan cheese, which gives it a nutty and salty taste.

Instructions

1.	Melt the butter in a saucepan over medium heat. Add the onions and cook until translucent.
2.	Add in the rice and stir to coat each grain of rice with the butter and onion mixture.
3.	Begin adding the hot chicken stock a ladleful at a time, stirring constantly and waiting for the liquid to be almost completely absorbed before adding more.
4.	Continue adding the stock and stirring until the rice is fully cooked and creamy.
5.	Remove the rice from the heat and stir in the parmesan cheese and salt.
6.	Serve hot and garnish with additional parmesan cheese if desired.

PROS

Risotto Alla Parmigiana is a classic Italian dish that is rich, creamy, and packed with flavor.
It can be served as an easy and impressive main dish that will impress any dinner guest.

CONS

Risotto can be time-consuming and requires constant attention while cooking to achieve the perfect creamy texture.

Also, this dish is high in carbohydrates and calories, which may not be suitable for those on a low-carb or low-calorie diet.

HEALTH & BENEFITS

While this dish is not the healthiest meal option due to its high carbohydrate and calorie content, it does offer some nutritional benefits.
Arborio rice is a good source of vitamins and minerals, including B vitamins and zinc, which help support immunity and overall health.

	60 g butter
	1/2 onion , finely diced
	450 g arborio rice
	1 1/2 liters chicken stock , hot and seasoned with salt and pepper
	90 g parmesan cheese
	1 teaspoon salt