Parmesan risotto

    40 min

    This simple risotto is a perfect accompaniment to loads of mains - prawns, scallops, lamb chops. It also makes a nice first course. For something really special, add shaved truffles on top. This risotto doesn't reheat well, so prepare it just before serving.

    Greater London, England, UK
    3 people made this

    Serves: 4 

    • 1L chicken stock
    • 1 onion, chopped
    • 100ml olive oil
    • 300g Arborio rice, rinsed
    • 100ml white wine
    • 75g freshly grated Parmesan
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Bring the stock to the boil and keep at a low simmer, covered.
    2. In a large pan, heat the olive oil and add the onion. Sweat the onions over low heat for 3 to 5 minutes - don't allow them to take any colour.
    3. Add the rice and mix well. Pour in the white wine and cook over medium heat till most of it evaporates, about 3 minutes.
    4. Add a ladle of hot stock to the rice, stirring well. After about 3 minutes, after most of the stock has been absorbed, add another ladle of stock. Repeat in this fashion until the rice is tender and cooked through, about 20 minutes.
    5. Add the Parmesan and mix well. Taste the risotto and add salt and pepper if desired. Serve immediately.

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    Reviews in English (1)


    Really delicious. I was surprised to find that you can really taste the parmesan. I've already been asked to make it again!  -  27 Dec 2010