Parmesan Risotto

    40 minutes

    This rice, onion and Parmesan risotto is made the traditional way, by coating rice in oil and allowing it to absorb the wine then the stock before adding more.

    2 people made this

    Serves: 10 

    • 100ml olive oil
    • 1 small onion, diced
    • 1kg arborio rice
    • 1 cup white wine
    • 1 1/2 litres chicken stock, boiling
    • 2 tablespoon fresh lemon juice
    • 2 cups Parmesan cheese, grated
    • salt and pepper, to taste

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

    1. In a saucepan sauté onion in oil until cooked. Stir in rice and keep stirring until hot and translucent. Add wine and stir until all wine is absorbed.
    2. Combine chicken stock and lemon juice. Slowly stir into the saucepan, allowing it to be absorbed before adding more. Remove from heat then stir in the Parmesan. Season with salt and pepper.

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    Reviews in English (1)


    This was some good stuff. Very easy, very creamy, and very delicious!  -  12 May 2013