Grammy's Kitchen · Risotto · Parmesan Risotto
One of 89 risotto recipes we measured
15 cooks on www.smalltownwoman.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.
| 28 g | 2 tablespoons butter (unsalted or salted) |
| 14 g | 1 tablespoon olive oil |
| 150 g | 1 medium yellow onion, finely chopped |
| 185 g | 1 cup Arborio rice |
| 9 g | 3 cloves garlic, minced |
| 118 g | 1/2 cup dry white wine |
| 960 g | 4 cup chicken or vegetable stock, warmed |
| 75 g | 3/4 cup freshly grated Parmesan cheese |
| salt to taste | |
| freshly ground black pepper to taste | |
| 9 g | 1 1/2 tablespoons chopped fresh parsley |
Method: 5 steps, published by www.smalltownwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This sounds delicious. I am a vegetarian, but I rarely have risotto. I definitely need to make this one! We always stock up on Parmesan from Trader Joes for alfredo, so I just need the risotto.” — a cook, 5.0★
“I've always loved risotto but never made it until now. Your recipe was very well detailed and the risotto turned out soooo good. I followed the recipe to the dot. Delicious risotto. Thank you.” — a cook, 5.0★