Easy Garlic Parmesan Risotto | The BEST Creamy Risotto Recipe
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- เผยแพร่เมื่อ 10 มี.ค. 2022
- You have to try the best garlic parmesan risotto! This recipe is creamy, filled with cheesy garlic flavor and really simple to make. Risotto is one of those foods that really intimidate people in the kitchen, when in fact, it really isn't that hard to make.
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Ingredients:
1 cup arborio rice
3 cups chicken stock
3 garlic cloves, minced
1/4 cup white wine (can be left out or substituted with 3 tablespoons lemon juice)
1 tablespoon olive oil
1 tablespoon butter
1/2 cup yellow onion, diced
3/4 cup parmigiano reggiano cheese
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon minced chives or parsley (optional)
Link to full recipe and printable recipe card:
simplymadeeats.com/3819/garli...
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Just to let you, made this for the 3rd time today. It’s just sooo good and easy to make.
Yay!! I love it too! So creamy..like how can rice taste so good?! 🤣
I’ll be trying this tonight. I’m glad I watched this video because looking up different recipes - I read one where it said only stir once and I was so confused because other recipes said to stir continuously- but now I kinda understand the instruction to only stir once better with this visual.
Yay! Everyone loves this recipe and I hope you enjoy it too. Let me know how it goes or if you have questions when you make it!
I just made risotto with your recipe but with Jasmine rice. It still came out very creamy and yummy. My family approves! 👍🏼👍🏼
Yay!! Thank you so much for making it! That makes my day 😍😍
We made this yesterday and had never heard of Risotto. This was so mighty fine and easy to make. We will be having this again. Thank you.
Yay! I’m so glad you liked it & good job making it right on the first try! 😃😃😃
I had this recently in Italy with fesh Sage and it was very delicious. The menu had the same ingredients as this vid except it used Sage as topping served with Fried Perch filets 😋
That sounds amazing!! I absolutely love fresh sage in recipes. Plus, eating it in Italy sounds even better! 😍😍
I will definitely be trying your recipe, thanks
Thank you 😊 let me know how you like it 🥰🥰
Thanks for your recipe ❤
You’re welcome! I hope you enjoy it!
Best easy, and straightforward recipe thus far. Literally! I JUST got done making this, I’m going to pair it with some home made creole jambalaya & let me tell you, patience is key, and just literally adding the broth at a time. If your risotto took an hour, you are doing it wrong just saying.
Thank you so much! I feel like risotto is one of those recipes people stress about and it’s really not that hard to make. Also, yum with the creole jambalaya. Drooling over here 🤤 Thanks again for the comment & enjoy!
Absolutely awesome and perfect recipe with mouthwatering taste🧡Keep going 🧡🧡stay connected🧡🧡Thanks for sharing🧡
Thank you so much for watching!!
You are pleasant to watch and straight to the point! New subscriber and I'm trying this one today! Thinking of doing braised short ribs on top
Thank you so much! That sounds absolutely amazing! Let me know how you like it 😍
@@simplymadeeats it came out amazing! Me and my boyfriends first time trying risotto and we will use your recipe again !
@@MzGoony101 yay!! That makes my day. Thank you so much for trying it 😍😍
@@simplymadeeats
If you allow me, I would like to give you some advice for a better preparation of risotto. These suggestions will allow you to obtain a tastier, more digestible and (excuse me) even more correct result.
There are essentially two types of rice to be used: Carnaroli or Vianone Nano. Both types of rice are perfect for preparing this dish.
For the preparation of your risotto, given the ingredients used, it would be more appropriate to use a vegetable broth, based on onion, celery and carrot.
When almost cooked (turn off the flame 2/3 minutes earlier than indicated on the rice package) remove the pan from the heat, put a few pieces of butter in the container and the Parmigiano you intend to add, put the lid on and leave the pan closed to rest for a few minutes (4/5 minutes will be sufficient), after these few minutes, uncover the pot and give the rice a good turn (the rice must incorporate air and absorb cheese and butter). This operation called "mantecatura" ("creaming" i think is the right word) will allow you to obtain a creamier and much tastier risotto without the use of cream (ingredient generally NOT included in the preparation of risotto).
I hope my tips are useful to you. 😉😉😉
@@linlee208 I appreciate you taking the time to write this. I like using heavy cream and Arborio rice, but I’m sure yours is delicious too 😊
Love it making it tonight
Yay!! I made it again last week..so good. It’s a big repeat recipe in our house 😊🥰
One question, do you cover it or leave it open throughout the cook ? (I know u said at the end u cover it for 1 minute but I mean during the other cooking part).
Great And Simple Instructions.
Thank you 😍😍
as an Italian I approve the recipe.😋
I actually brown the onion, garlic and rice a lot before pouring in some white wine or white rum...
and I put much much more parmesan 😂
in my opinion the best cheese for a risotto remains Saint Augur, with fresh thyme.
risotto to be cooked in vegetable broth so as not to cover the flavors of the cheese.
Thank you and that all sounds amazing! 💕 especially the extra parm 😂 yum!
This is on my to do list. But, I'll oven roast a bulb of garlic with olive oil, rosemary and thyme. Then mix that in the risotto.
Sounds yummy!
Thank you for this, I’m making this tonight! There was a recipe I saw that said to bring the chicken broth to a boil first in a different pot then add cup by cup after. Is there any benefit on having hot broth added? ❤
You can, but I don’t think it makes a giant difference. Let me know how it turns out! 😍😍
@@simplymadeeats thank you! I can say that I opted to do what you did and it was sensational!! I didn’t have cream but the parm was perfect for us! Thank you so much! ♥️♥️♥️
@alycia1936 yay! So glad you liked it. It’s soooo yummy!
Idk why people cant just be honest. Its going to take closer to 35-40 minutes to cook this rice guys. I remember trying to cook this and the rice wasnt getting soft in the time the recipe called for (20 minutes). A bit of googling told me it usually takes rwice that time, so dont ve discouraged if your rice is not getting soft. Just keep cooking it slowly snd stirring often.
Also if you find your rice comes out too thick or is not getting hard, try adding more water/stock. I usually do about 1 cup rice to 3 cups stock. I slowly add in 2 cups of stock. Once the rice is nice and soft to my liking, I add in the last cup of stock and whip it smooth.
I’m not being dishonest. There are definitely different things that come into factor with cooking time but the recipe takes 30 minutes, with 20 minutes of cooking the Arborio. I’ve tested this several times, but only on my stovetop. I’ve also had lots of people comment it worked on there’s too. I don’t recommend using more stock as it will get too watery. Did you use the cream at the end?
constantly stir it. all the area of the grains of rice have to be exposed to the liquid and don't use milk/cream at the end. when the heat is off stir cold butter in until it melts, then add the cheese. also, you may not have toasted the grains of rice enough at the very beginning. the package of the rice should say when it's fully cooked. that should be as long as it takes to make the risotto. just keep tasting, when it's done cooking it should be al dente like pasta, then turn off the heat, butter it, and then cheese it. Eat right away. it can't sit too long
First off it depends on the rice, what you add to it, like cream, and what you are cooking the rice on. So they not being dishonest lol
@njmoonfrost6145 thanks buddy! 🥰
What type of cream was used? Heavy cream or half and half?
Heavy cream😊 here’s the full recipe link: simplymadeeats.com/3819/garlic-parmesan-risotto/
It is a bit like adding cream to Cacio 'de Pepe or Carbonara. Not expected, not needed. The rice will get creamy if made with chicken stock, butter stirring action and love.
Are you adding 2 cups of chicken stock to 1 cup of rice? I do not see measurements but I may not know where to look for the information.
Here’s the full recipe link, just scroll to the bottom for the recipe measurements. I hope you enjoy it! simplymadeeats.com/3819/garlic-parmesan-risotto/
what can i add instead of white wine?
You can just use additional chicken stock or a few tablespoons of lemon juice if you like lemony flavor 🥰
🍍
Do you put a lid on it or no?
Just to help melt the cheese for a few minutes at the end 😍
@@simplymadeeats awesome! Thank you! I'm gonna give it a go!
Let me know how it goes! It’s super yummy 😋
I'm taking Italian cooking classes and the Italian chef said adding cream is not part of traditional Italian risotto.
That’s cool! I’m not a trained Italian chef. I just make recipes that taste really good 🥰
This is not a traditional risotto recipe . Says garlic Parmigian in the title.
Yeah? Va fangool, who gives a shit?
Chicken stock needs to be warmed up
I haven’t tried that and I’m sure it’s great. This is a keeping it simple recipe that always turns out really yummy 😍
@simplymadeeats It'll help to prevent over cooking the rice gets more starch out of the rice
Cream not allowed.
I like the cream. It’s pairs well with the Parmesan and gives it something extra.
My husband is not cooking steak on the grill, because I don't have a husband😢
I’m so sorry, I didn’t mean it like that. It’s ok.
No no no no, always stir your risotto, it won’t cook all the way if you don’t
It gets stirred a lot in this video & it cooks all the way. I make this recipe all the time 😉