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Risotto Alla Parmigiana


  • 1.5 L chicken stock

  • 25 g Butter

  • 3 tablespoons Olive Oil

  • 1 Onion Finely chopped

  • 1 Glass white wine

  • 500 g Risotto Rice Arborio

  • 75 g Parmesan freshly grated

  • sea salt

  • Pepper


  • 1.

    Put the stock into a saucepan and bring to the boil, keep it at a simmer.

  • 2.

    Meanwhile melt the butter in a saucepan with the oil, add the onion and some salt and sweat it gently until soft.

  • 3.

    Add the rice and stir around for a minute.

  • 4.

    Then if you are using the white wine (which I do if I have some handy) add it in at this stage and let it bubble up and evaporate which will take a few minutes on a heat.

  • 5.

    Then add a ladelful (about 150ml/1/ 4 pint) of the simmering stock, stir continuously and as soon as the liquid is absorbed, add another ladelful.

  • 6.

    Continue to cook, stirring continuously over a medium heat and repeat the process with the stock until the rice is cooked and is loose and creamy in consistency. (About 25 mins)

  • 7.

    When you are happy with the texture (you might need to add more stock), stir in the grated parmesan cheese and check for seasoning.

  • 8.



* Try to use a really good stock for the best risotto.
* There are so many variations of risotto.To make Risotto al Funghi, you could add in some wonderful dried mushrooms, maybe just about 10g that you have covered in hot water to soften,(save the soaking water, and use it in place of some of the stock), add about 10 minutes before the end of cooking.
* Or you could add some cooked asparagus spears and mange tout.Or you could even replace the white wine with red wine for a wonderfully robust winter risotto

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