Grammy's Kitchen · Risotto · Best Risotto
One of 89 risotto recipes we measured
from www.culinaryhill.com
2 cooks on www.culinaryhill.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 583% | 453% |
| fat | 23% | 15% |
| protein add | 41% | 22% |
| vegetables and beans | 0% | 38% |
| aromatics | 86% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon butter |
| 27 g | 2 tablespoons olive oil |
| 75 g | 1/2 small onion (peeled and thinly sliced (about 1 cup)) |
| 2 g | 1 teaspoon dried parsley (or 1 tablespoon minced fresh) |
| 185 g | 1 cup Arborio rice (uncooked ) |
| 118 g | 1/2 cup dry white wine ((see note 1)) |
| 720 g | 3 cups chicken broth (warmed) |
| 50 g | 1/2 cup freshly grated Parmesan cheese (or shredded ) |
| Salt and freshly ground black pepper |
Method: 4 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.