Parmesan risotto

Risotto al parmesano

The rice Love it, no matter how we prepare it, it is always a triumph. But without a doubt the Risotto is one of those dishes that we fall for, a thousand times.

The risotto can be prepare with an infinite number of ingredients, from the most basic to accompanying it of luxury ingredients. Today we bring you a very simple one but with a flavor to Don't forget, parmesan risotto.

Time: 35 minutes

Servings: 4 people

Difficulty: Middle-low


400g of rice arborio or carnaroli

3 tablespoons of extra virgin olive oil

1 large onion

200ml of wine white

250g parmesan grated

30g butter

1l of broth vegetables




  1. we put the vegetable broth in our Copper saucepan and heat, keep on heat low.
  2. We peel and cut the onion into small pieces, add the olive oil to the Copper saucepan and heat.
  3. A Once hot, add the onion, sauté over low heat until softened.
  4. We incorporate the rice, stir to mix and sauté for a few minutes.
  5. We add the wine, we leave it on high heat until the alcohol has evaporated and we little by little adding the vegetable broth.
  6. Must stir so that the rice releases the starch, so you should not get lost and go adding the broth as needed.
  7. Cook between 18-20 minutes and once it is ready, remove from the heat, add a butter nut and grated parmesan.
  8. We remove well to distribute the cheese and serve immediately.

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