Grammy's Kitchen · Risotto · Parmesan Risotto
One of 89 risotto recipes we measured
from natashaskitchen.com
85 cooks on natashaskitchen.com rate it 4.9★.
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.
| 57 g | 4 Tbsp unsalted butter (divided) |
| 14 g | 1 Tbsp extra virgin olive oil |
| 75 g | 1/2 medium yellow onion (1 cup finely chopped) |
| 6 g | 2 garlic cloves (pressed or grated) |
| 3 g | 1/2 tsp fine sea salt (plus more to taste) |
| 1800 g | 7-8 cups chicken stock (low sodium,* or vegetable stock) |
| 370 g | 2 cups arborio rice |
| 236 g | 1 cup dry white wine |
| 50 g | 1/2 cup freshly grated parmesan (plus more to serve) |
| freshly cracked black pepper (for garnish) | |
| 6 g | 1 Tbsp parsley (to garnish) |
Method: 6 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was wonderful. My family loved it. Made it as is. Did not add more salt at the end. Plenty of salt with the cheese and butter. Made it a day ahead by not completely cooking the rice to full al dente and reserving a cup of stock. Refrigerated on cookie she” — a cook, 5.0★
“Ingredients are good. Instructions are okay except for the fact that risotto takes longer than 30 minutes. Only people that are incredibly skilled with making risotto can maybe make it on 30 minutes. 45-50 minutes is what it takes to make a proper risotto. Nat” — a cook, 1.0★