{"id":273426,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/parmesan-risotto\/"},"modified":"2024-10-09T08:03:41","modified_gmt":"2024-10-09T13:03:41","slug":"parmesan-risotto","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/parmesan-risotto\/","title":{"rendered":"Parmesan Risotto"},"content":{"rendered":"<p>Parmesan risotto is a good starting point if you don\u2019t know how to make risotto and have never tackled one before. Risotto has a somewhat-inflated reputation as a finicky dish to make and this simple version is an easy way to test the waters before you try something more complicated.<\/p>\n<p>In truth risotto isn\u2019t all that difficult, it just takes a bit of patience and some stirring (Italian stores sell special self-stirring pots for risotto and polenta). We have several other <a href=\"https:\/\/www.tasteofhome.com\/collection\/creamy-risotto-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/creamy-risotto-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">risotto recipes<\/a> you can try once you\u2019ve mastered the basics with this recipe. They\u2019re all good and sure to impress anyone who joins you at the table.<\/p>\n<h2>Parmesan Risotto Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059640\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Parmesan-Risotto_TOHD24_33569_DianaRattray_1.jpg?fit=700%2C1024\" alt=\"Ingredients for Parmesan risotto, a recipe from Taste Recipes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Chicken broth:<\/strong> Chicken broth provides most of the liquid the rice needs to cook to a creamy finish.<\/li>\n<li><strong>Chopped onion:<\/strong> The onion provides a base of sweet and savory flavor for the finished dish.<\/li>\n<li><strong>Olive oil:<\/strong> Many recipes begin by cooking the rice in butter, but olive oil is a healthier alternative.<\/li>\n<li><strong>Arborio rice:<\/strong> Risotto needs a special <a href=\"https:\/\/www.tasteofhome.com\/collection\/different-types-of-rice\/\" data-name=\"www.tasteofhome.com\/collection\/different-types-of-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\">kind of rice<\/a>, like arborio, which has a large quantity of water-soluble starch. That starch is what gives the finished dish its rich creaminess.<\/li>\n<li><strong>Garlic:<\/strong> Garlic\u2019s pungent flavor provides an aromatic counterpoint to the Parmesan cheese in this recipe.<\/li>\n<li><strong>Dry white wine:<\/strong> Many traditional recipes call for a splash of dry white wine once the rice is toasted. It adds flavor, but if you\u2019d rather skip the alcohol you can substitute water.<\/li>\n<li><strong>Parmesan cheese:<\/strong> The Parmesan cheese in this recipe is a primary flavoring and it also helps thicken the finished risotto.<\/li>\n<li><strong>Fresh parsley:<\/strong> The parsley is here mostly to provide a pleasing visual contrast in an otherwise drab-colored dish. It also helps quell the garlic\u2019s effect on your breath.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Saute the rice<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059639\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Parmesan-Risotto_TOHD24_33569_DianaRattray_2.jpg?fit=700%2C1024\" alt=\"Stirring wine into the arborio rice for Parmesan risotto.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n<p>In a saucepan, heat the broth to a simmer and keep it warm. In a Dutch oven, saute the onion in olive oil until it\u2019s tender. Add the rice and garlic, stirring and cooking it for two to three minutes. Reduce the heat and stir in the white wine. Continue cooking and stirring until the wine is absorbed into the rice.<\/p>\n<h3>Step 2: Simmer the risotto<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059638\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Parmesan-Risotto_TOHD24_33569_DianaRattray_3.jpg?fit=700%2C1024\" alt=\"Stirring parsley into a pot of Parmesan risotto.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n<p>Add the heated broth to the rice \u00bd cup at a time and stir constantly, allowing the liquid to absorb before adding more. Continue cooking until the risotto is creamy and the rice is almost tender, for about 20 minutes. Add the Parmesan cheese, salt, pepper and parsley. Stir until the cheese is incorporated and the add-ins are heated through, and then serve the risotto immediately.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059637\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Parmesan-Risotto_TOHD24_33569_DianaRattray_4.jpg?fit=700%2C1024\" alt=\"A serving of Parmesan risotto with extra parsley and shredded Parmesan cheese.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n<h2>Parmesan Risotto Recipe Variations<\/h2>\n<ul>\n<li><strong>Try a different rice:<\/strong> Arborio is the most widely available of the various \u201crisotto rices,\u201d but <a href=\"https:\/\/www.gustiamo.com\/gustiblog\/risotto-carnaroli-vs-vialone-nano\/\" data-name=\"www.gustiamo.com\/gustiblog\/risotto-carnaroli-vs-vialone-nano\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"nofollow\">there are others<\/a>. Carnaroli is prized for its ability to retain its texture. This can be a real plus if you struggle with your risotto becoming mushy. Vialone nano is a smaller-grained rice that cooks quickly and gives a very creamy risotto that\u2019s looser and less stodgy. You can order both of those online or find them at Italian grocers.<\/li>\n<li><strong>Switch up the cheese:<\/strong> While Parmesan is the cheese of choice for many cooks when it comes to risotto, other hard grating cheeses also work (and are often less costly). Alternatives include <a href=\"https:\/\/www.tasteofhome.com\/article\/grana-padano\/\" data-name=\"www.tasteofhome.com\/article\/grana-padano\/\" data-module=\"content engagement\" data-position=\"embedded links\">Grana Padano<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/cheese\/asiago-cheese\/\" data-name=\"www.tasteofhome.com\/recipes\/ingredients\/cheese\/asiago-cheese\/\" data-module=\"content engagement\" data-position=\"embedded links\">Asiago<\/a>, pecorino Romano and even American-made dry Jack. They\u2019re all pretty similar, though the pecorino is noticeably saltier (so taste it before you add any more salt).<\/li>\n<\/ul>\n<h2>How to Store Risotto<\/h2>\n<p>Any leftover risotto should be scooped into a food safe storage container with a tight-fitting lid and refrigerated as soon as possible.<\/p>\n<h3>How long will leftover risotto keep?<\/h3>\n<p>Like most leftovers, risotto is good for three to four days in the fridge after it\u2019s cooked. For longer-term storage you can freeze the leftover portion. It will remain food safe indefinitely in the freezer, though its quality will decline over time. It\u2019s best within one to three months and should usually be discarded after six. Risotto will thicken when it cools whether refrigerated or frozen. Adding a spoonful or two of broth when it\u2019s reheated can help restore the original consistency.<\/p>\n<h3>Can I make this risotto ahead of time?<\/h3>\n<p>If you cook the risotto fully, it will be overcooked and mushy by the time you want to serve it. A better option is to do what restaurants do. Cook the risotto partially, for about 10 to 15 minutes, until the rice begins to be tender but still has a slightly chalky \u201cbite\u201d in the middle. Cool the risotto quickly and refrigerate it in one or more shallow containers. Return the rice to your Dutch oven, turn up the heat and resume adding hot broth when mealtime rolls around. You\u2019ll be able to put a finished risotto on the table in just minutes without all the tedious stirring.<\/p>\n<h2>Creamy Parmesan Risotto Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2059634\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Parmesan-Risotto_TOHD24_33569_DianaRattray_5.jpg?fit=700%2C1024\" alt=\"Serving bowl with Parmesan risotto, a recipe from Taste Recipes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n<h3>What\u2019s the point of frying the rice in oil at the beginning?<\/h3>\n<p>When you start a risotto by frying the rice in oil, you&#8217;re actually helping the rice cook better. Rice has two types of starch: one absorbs water to become soft and the other dissolves into the liquid to make the dish creamy. The trick is to make sure the rice gets tender before it releases too much of the creamy starch. Frying the rice coats it in oil and slows down how fast the creamy starch dissolves. This way, the rice stays tender without getting too mushy.<\/p>\n<h3>Why does the broth have to be kept warm?<\/h3>\n<p>Adding hot broth to the pan means that your rice continues to cook at a consistent rate. If you were to add cold broth, you\u2019d be slowing down what\u2019s already a time-consuming process. If you use up all of your broth and the risotto isn\u2019t quite done, you can add a splash of hot water instead.<\/p>\n<h3>Do I really need to stir constantly?<\/h3>\n<p>Usually, yes. There are recipes specifically designed for your slow cooker or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pressure-cooker-risotto-with-chicken-and-mushrooms\/\" data-name=\"www.tasteofhome.com\/recipes\/pressure-cooker-risotto-with-chicken-and-mushrooms\/\" data-module=\"content engagement\" data-position=\"embedded links\">Instant Pot<\/a>. There are even for recipes baking risotto in the oven and those don\u2019t need stirring as they cook. For most recipes, though, stirring is important because it ensures that the rice cooks evenly. It also prevents scorching and helps the creamy sauce form at the end of the cooking time.<\/p>\n<h3>Can I do something with the leftovers other than just reheat them as-is?<\/h3>\n<p>Oh, you betcha! If you have leftover risotto, you absolutely need to <a href=\"https:\/\/www.tasteofhome.com\/recipes\/arancini-di-riso\/\" data-name=\"www.tasteofhome.com\/recipes\/arancini-di-riso\/\" data-module=\"content engagement\" data-position=\"embedded links\">turn it into arancini<\/a>. They\u2019re an addictive little snack, appetizer or (if you make enough of them) light meal. Shape the leftover risotto into small patties and then press a piece of melty cheese (mozzarella or fontina are good choices) into the middle. Fold it up to make a ball. Coat the balls in breadcrumbs, fry them until they\u2019re golden and serve them warm. Aside from (or as well as) cheese, you can also stuff arancini with any combination of herbs, vegetables, sausage, charcuterie or other meats. You may find yourself making extra risotto just to turn it into arancini!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Parmesan risotto is a good way to get your feet wet if you love risotto, but have been too intimidated to make it at home. It&#8217;s a relatively simple recipe, so you can focus on getting the technique right.<\/p>\n","protected":false},"author":8014,"featured_media":2082820,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306910,304423,304328,305271,304007,304338,305334,304515,303966,304408,304368,303887,306848,305353,304268,306961,304558,324623,307579,307559,304016,304243,304313,304005,304150,303883,304468,307594],"categories-v2":[309906,308821,308984,308481,309216,308554,308992,309337,308880,308495,308813,308745,308478,309603,309362,259483,309961,308910,309177,310563,310541,308579,309586,308313,308549,309434,308476,308875,339211],"coauthors":[343387],"recommended_recipes":[{"post_title":"Spinach Risotto","post_link":"\/recipes\/mushroom-spinach-risotto\/","post_image":"\/wp-content\/uploads\/2024\/09\/Spinach-Risotto_EXPS_TOHD24_84504_DianaRattray_7.jpg"},{"post_title":"Parmesan Pasta","post_link":"\/recipes\/parmesan-herbed-noodles\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_27889_ChristineMa_7.jpg"},{"post_title":"Parmesan Chicken","post_link":"\/recipes\/parmesan-chicken\/","post_image":"\/wp-content\/uploads\/2024\/09\/Parmesan-Chicken_EXPS_THVP24_515_MR_09_06_2.jpg"},{"post_title":"Risotto with Chicken and Mushrooms","post_link":"\/recipes\/risotto-with-chicken-and-mushrooms\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_86413_AbbeyLittlejohn_08.jpg"},{"post_title":"Parmesan Mashed Potatoes","post_link":"\/recipes\/nanny-s-parmesan-mashed-potatoes\/","post_image":"\/wp-content\/uploads\/2025\/02\/Parmesan-Mashed-Potatoes_EXPS_TOHD24_191741_SoniaBozzo_social.jpg"},{"post_title":"Parmesan Scones","post_link":"\/recipes\/parmesan-scones\/","post_image":"\/wp-content\/uploads\/2018\/01\/Parmesan-Scones_EXPS_THAM19_45860_B11_13_3b.jpg"},{"post_title":"What Is Risotto? (And How Do You Make It?)","post_link":"\/article\/what-is-risotto\/","post_image":"\/wp-content\/uploads\/2018\/05\/Parmesan-Risotto_EXPS_HPLBZ18_33569_B05_18_5b.jpg"},{"post_title":"Turkey Thyme Risotto","post_link":"\/recipes\/turkey-thyme-risotto\/","post_image":"\/wp-content\/uploads\/2017\/09\/Turkey-Thyme-Risotto_EXPS_HCK18_36080_B03_07_6b.jpg"},{"post_title":"Parmesan Butter","post_link":"\/recipes\/parmesan-butter\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Broccoli Risotto","post_link":"\/recipes\/broccoli-risotto\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Garden Risotto","post_link":"\/recipes\/garden-risotto\/","post_image":"\/wp-content\/uploads\/2017\/09\/Garden-Risotto_exps47570_HC2847498D05_22_10bC_RMS.jpg"},{"post_title":"Parmesan Fondue","post_link":"\/recipes\/parmesan-fondue\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21645_RDSC1049409D7B-1.jpg"},{"post_title":"Parmesan Fettuccine","post_link":"\/recipes\/parmesan-fettuccine\/","post_image":"\/wp-content\/uploads\/2018\/01\/Parmesan-Fettuccine_EXPS_FT20_37116_F_1029_1.jpg"},{"post_title":"Butternut Squash Oven Risotto","post_link":"\/recipes\/butternut-squash-oven-risotto\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps129476_TH153344D06_11_2b-3.jpg"},{"post_title":"Parmesan Basil Spaghetti","post_link":"\/recipes\/parmesan-basil-spaghetti\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26185_CFT10529D6A.jpg"},{"post_title":"Shrimp Risotto","post_link":"\/recipes\/shrimp-risotto\/","post_image":"\/wp-content\/uploads\/2017\/09\/Shrimp-Risotto_exps50964_SD19999446C10_13_4bC_RMS.jpg"},{"post_title":"Basil Parmesan Pasta Sauce","post_link":"\/recipes\/basil-parmesan-pasta-sauce\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_33569_DianaRattray_6.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/parmesan-risotto\/","name":"Parmesan Risotto","datePublished":"2018-01-01","dateModified":"2024-10-09","prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_33569_DianaRattray_6.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"Parmesan risotto is a good way to get your feet wet if you love risotto, but have been too intimidated to make it at home. It's a relatively simple recipe, so you can focus on getting the technique right.","recipeIngredient":["8 cups chicken broth","1\/2 cup finely chopped onion","1\/4 cup olive oil","3 cups arborio rice","2 garlic cloves, minced","1 cup dry white wine or water","1\/2 cup shredded Parmesan cheese","1\/4 teaspoon salt","1\/4 teaspoon pepper","3 tablespoons minced fresh parsley"],"recipeInstructions":[{"@type":"HowToStep","name":"Saute the rice","text":"In a saucepan, heat the broth to a simmer and keep it warm. In a Dutch oven, saute the onion in olive oil until it\u2019s tender. Add the rice and garlic, stirring and cooking it for two to three minutes. Reduce the heat and stir in the white wine. Continue cooking and stirring until the wine is absorbed into the rice.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Parmesan-Risotto_TOHD24_33569_DianaRattray_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Simmer the risotto","text":"Add the heated broth to the rice \u00bd cup at a time and stir constantly, allowing the liquid to absorb before adding more. Continue cooking until the risotto is creamy and the rice is almost tender, for about 20 minutes. Add the Parmesan cheese, salt, pepper and parsley. Stir until the cheese is incorporated and the add-ins are heated through, and then serve the risotto immediately.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Parmesan-Risotto_TOHD24_33569_DianaRattray_3.jpg?fit=700,1024"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Fred Decker"}],"nutrition":{"@type":"NutritionInformation","calories":" 260 calories","fatContent":"6g fat (1g saturated fat)","cholesterolContent":"2mg cholesterol","sodiumContent":"728mg sodium","carbohydrateContent":"41g carbohydrate (1g sugars","fiberContent":"1g fiber)","proteinContent":"6g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.928571,"reviewCount":14,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","video":{"@type":"VideoObject","name":"Parmesan Risotto","description":"Check out this video for how to make Parmesan Risotto.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/gwDeDTos\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/gwDeDTos-IFfy1PC6.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pdjpop"},"reviewBody":"Patti393 I would like the microwave recipe too","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PATTI393"},"reviewBody":"This is the recipe I use but I make it in the microwave.  Saves that endless stirring!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Robert321"},"reviewBody":"<p>Amazing recipe. The finished product was perfect and better than expected. I\u2019m looking forward to making it again. After all that stirring I may even be able to cancel my gym membership. LOL<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-06-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Alicia931"},"reviewBody":"<p>wonderful recipe! the finished product was amazing to me. I had to stir for about 30 minutes instead, using pour-and-store arborio. however if you're making this as a main dish, I would recommend doubling or even tripling the serving size! my partner and I thirded the recipe (making what should have been four servings) and even then the result felt more like a generous appetiser. other than that, a lovely dish with minimal ingredients!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-02-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Katisha"},"reviewBody":"<p>Delightful recipe. Perfect creamy texture. I added a pinch of saffron threads which I bloomed in the oil before cooking the onion. To make it a main dish I grilled one pound of large shrimp and placed it on top right before serving. It made four generous servings. Perfect!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LoriJean"},"reviewBody":"Yummy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tkuehl"},"reviewBody":"I love risotto, and this recipe doesn\u2019t disappoint. I prepared per recipe, and it was tasty. It does freeze well.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-10-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"oreo95"},"reviewBody":"Oh my, so yummy. Love risotto, 1st time I've made it though. Much easier to make than I thought!  Made it exact! Did cut recipe in half as only 2 of us. Looking forward to leftovers, Thank you","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"luigimon"},"reviewBody":"This was my first time making risotto and I loved it!  I did need my husband to help me with the stirring so I could make the rest of our dinner.......we\u2019re having this tonight, but everything else I\u2019m making is in the crockpot so I can focus on this.  I think this is a wonderful recipe and it\u2019s in my favorite file!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kissdacook"},"reviewBody":"oops 1\/2 to 1 xtra cup of cheese. used 3oz. of butter... 1.5 ozs to saute onions and added the other 1.5 oz at the end with cheese sort of swirled it in to like just coat the rice, make it shinny. just keep adding the broth a little at a time stirring to absorb broth keep adding till it wont absorb no more. creamylicious cheessy rice.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"matris8"},"reviewBody":"First time making risotto. Came out creamy and delicious! Also I don't think risotto deserves the reputation it has for being time consuming or troublesome. It is fairly easy to keep an eye on and stir while preparing other dishes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"foxyhottcakes"},"reviewBody":"The flavor is great for this recipe, and that's why I gave it 4 stars. But my one criticism is that it didn't instruct what heat level to use and although I'm not super experienced with risotto, it seems like an important element. I looked it up elsewhere online. It also makes a ton. I halved the recipe for a family of 4.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pearlrvr"},"reviewBody":"This was very tasty, though I did make some modifications.  First I halved the recipe and used 1\/2 TBSP dried minced onion (hubby doesn't care for much onion flavor) and 1\/8 tsp garlic powder.  I used water rather than wine, omitted the added salt, doubled the parmesan and added 2 TBSP butter.  It still made too much for us, but leftover risotto is wonderful when made into patties and thrown in a frying pan until crispy...better than hashbrowns in the morning!  This is definitely a keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kissdacook"},"reviewBody":"took a cooking 101 at my area college, made and tried risotto 1st time in my 50 yr old life. Mmmm im hooked. i call it the mac and cheese version of rice. the recipe from our book was the same except omit the salt pepper, parsley and garlic. a little less wine and more broth. and classmate grated to much cheese so we all added an extra cup of cheese. we used butter instead of olive oil. i fell in love with this at 1st bite. Mmmm the mac and cheese of rice :P  great stuff","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Parmesan Risotto","description":"Check out this video for how to make Parmesan Risotto.","url":"http:\/\/content.jwplatform.com\/videos\/gwDeDTos-IFfy1PC6.mp4","duration":"1m55s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/5i3450p4r2eeyjg7c0ob554ua4311625.jpg","advertising":"","jw_id":"gwDeDTos","jw_url":"http:\/\/content.jwplatform.com\/videos\/gwDeDTos-IFfy1PC6.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/gwDeDTos\/poster.jpg?width=720","jw_publish_date":"2021-03-14T00:00:00"},"rms_legacy_id":"33569","romance_copy_dek":"Parmesan risotto is a good way to get your feet wet if you love risotto, but have been too intimidated to make it at home. It's a relatively simple recipe, so you can focus on getting the technique right.","enhanced_recipe_title":"Parmesan Risotto","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"8 cups chicken broth","IngredientText":"8 cups chicken broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup finely chopped onion","IngredientText":"1\/2 cup finely chopped onion"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup olive oil","IngredientText":"1\/4 cup olive oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups arborio rice","IngredientText":"3 cups arborio rice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 garlic cloves, minced","IngredientText":"2 garlic cloves, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup dry white wine or water","IngredientText":"1 cup dry white wine or water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup shredded Parmesan cheese","IngredientText":"1\/2 cup shredded Parmesan cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon pepper","IngredientText":"1\/4 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons minced fresh parsley","IngredientText":"3 tablespoons minced fresh parsley"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_33569_DianaRattray_6.jpg","RecipeId":33569,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Parmesan Risotto Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"41524\" ol-id=\"T073TTZ\"]","RecipeAttachmentFileName":"EXPS_TOHD24_33569_DianaRattray_6.jpg","ContributorId":null,"Firstname":"Taste Recipes","Lastname":"Test Kitchen","City":"Milwaukee","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 15 min. Cook: 30 min. ","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"12 servings.","DigitalTitle":"Parmesan Risotto","SubmittedTitle":"Parmesan Risotto","RecipeTypeId":1,"AverageRating":4.93,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD24_33569_DianaRattray_5.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":30,"TotalTimeInMinutes":45,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Parmesan Risotto","OriginalSourceProject":"Parmesan Risotto","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. Watch for that magic moment when the risotto transforms from just rice in liquid to creamy, tender deliciousness. \u2014Taste Recipes Test Kitchen","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all liquid is absorbed. ","SequenceNo":1},{"Direction":"   Add heated broth, 1\/2 cup at a time, stirring constantly and allowing liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add remaining ingredients; cook and stir until heated through. Serve immediately.","SequenceNo":2}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Rice Side Dish Recipes","ID":95042},{"Name":"Side Dish Recipes","ID":94294}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Asian Recipes","ID":89444},{"Name":"Asian Side Dishes","ID":89460},{"Name":"Cuisine","ID":0},{"Name":"Indian Recipes","ID":89660},{"Name":"Italian Recipes","ID":89684},{"Name":"Italian Side Dishes","ID":89720}],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Thanksgiving Recipes","ID":104550},{"Name":"Thanksgiving Side Dishes","ID":104570}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Onions","ID":102029},{"Name":"Rice Recipes","ID":100637},{"Name":"Rice Side Dishes","ID":101445}],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Cuisines","ID":305271},{"Name":"Europe","ID":305334},{"Name":"Italian","ID":305353},{"Name":"Gear","ID":303966},{"Name":"Dutch Oven","ID":304007},{"Name":"Stovetop Cookware","ID":304005},{"Name":"Holidays & Events","ID":304368},{"Name":"Christmas","ID":304423},{"Name":"Events & Gatherings","ID":304515},{"Name":"Holidays","ID":304408},{"Name":"Potluck","ID":304558},{"Name":"Thanksgiving","ID":304468},{"Name":"Ingredients","ID":306848},{"Name":"Cheese","ID":306910},{"Name":"Parmesan","ID":306961},{"Name":"Rice","ID":307579},{"Name":"Rice & Grains","ID":307559},{"Name":"White Rice","ID":307594},{"Name":"Meal Types","ID":304268},{"Name":"Side Dishes","ID":304313},{"Name":"Techniques","ID":304150},{"Name":"Sauteing","ID":304243},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":10,"NutritionalAnalyisParagraph":"3\/4 cup: 260 calories, 6g fat (1g saturated fat), 2mg cholesterol, 728mg sodium, 41g carbohydrate (1g sugars, 1g fiber), 6g protein. ","NoOfRatings":14,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/EXPS_TOHD24_33569_DianaRattray_6.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/EXPS_TOHD24_33569_DianaRattray_6.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Parmesan Risotto"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Parmesan Risotto Recipe: How to Make It<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/parmesan-risotto\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Parmesan Risotto Recipe: How to Make It","description":"Parmesan risotto is perfect introduction to the dish for novices. It's simple and tasty, and just needs a bit of patience to be perfect.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/recipes\/parmesan-risotto\/","og_locale":"en_US","og_type":"article","og_title":"Parmesan Risotto","og_description":"Parmesan risotto is perfect introduction to the dish for novices. It's simple and tasty, and just needs a bit of patience to be perfect.","og_url":"https:\/\/www.tasteofhome.com\/recipes\/parmesan-risotto\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_modified_time":"2024-10-09T13:03:41+00:00","og_image":[{"width":1200,"height":1200,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_33569_DianaRattray_6.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_33569_DianaRattray_6.jpg","twitter_site":"@tasteofhome","twitter_misc":{"Est. reading time":"7 minutes","Written by":"Fred Decker"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/recipes\/parmesan-risotto\/","url":"https:\/\/www.tasteofhome.com\/recipes\/parmesan-risotto\/","name":"Parmesan Risotto Recipe: How to Make It","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/parmesan-risotto\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/parmesan-risotto\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_33569_DianaRattray_6.jpg","datePublished":"2017-09-22T00:47:00+00:00","dateModified":"2024-10-09T13:03:41+00:00","description":"Parmesan risotto is perfect introduction to the dish for novices. It's simple and tasty, and just needs a bit of patience to be perfect.","breadcrumb":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/parmesan-risotto\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tasteofhome.com\/recipes\/parmesan-risotto\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/recipes\/parmesan-risotto\/#primaryimage","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_33569_DianaRattray_6.jpg","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_33569_DianaRattray_6.jpg","width":1200,"height":1200,"caption":"Exps Tohd24 33569 Dianarattray 6"},{"@type":"BreadcrumbList","@id":"https:\/\/www.tasteofhome.com\/recipes\/parmesan-risotto\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tasteofhome.com\/"},{"@type":"ListItem","position":2,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":3,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":4,"name":"Ingredients","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/"},{"@type":"ListItem","position":5,"name":"Rice &amp; Grains","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/rice-grains\/"},{"@type":"ListItem","position":6,"name":"Rice","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/rice-grains\/rice\/"},{"@type":"ListItem","position":7,"name":"White Rice","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/rice-grains\/rice\/white-rice\/"},{"@type":"ListItem","position":8,"name":"Parmesan Risotto"}]},{"@type":"WebSite","@id":"https:\/\/www.tasteofhome.com\/#website","url":"https:\/\/www.tasteofhome.com\/","name":"Taste Recipes","description":"Find Recipes, Appetizers, Desserts, Holiday Recipes &amp; Healthy Cooking Tips","publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.tasteofhome.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.tasteofhome.com\/#organization","name":"Taste Recipes","url":"https:\/\/www.tasteofhome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","width":166,"height":125,"caption":"Taste Recipes"},"image":{"@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tasteofhome","https:\/\/x.com\/tasteofhome","https:\/\/www.instagram.com\/tasteofhome\/","https:\/\/www.pinterest.com\/taste_of_home\/","https:\/\/www.youtube.com\/tasteofhome"]}]}},"publishpress_future_action":{"enabled":false,"date":"2025-06-30 15:40:11","action":"draft","terms":[],"taxonomy":"category"},"_links":{"self":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/273426"}],"collection":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/users\/8014"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/comments?post=273426"}],"version-history":[{"count":4,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/273426\/revisions"}],"predecessor-version":[{"id":2066900,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/273426\/revisions\/2066900"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media\/2082820"}],"wp:attachment":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media?parent=273426"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/tags?post=273426"},{"taxonomy":"categories-v2","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/categories-v2?post=273426"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/coauthors?post=273426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}