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Parmesan Risotto

Stirring the rice too vigorously will make your risotto slightly gluey; stirring too little will make it watery. Rice should be only thinly veiled in liquid during the stirring process.

  • Servings: 4
Parmesan Risotto

Source: Martha Stewart Living, February 2000


  • 6 to 8 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 3 tablespoons olive oil
  • 1/2 cup finely chopped shallots, (about 2)
  • 1 cup Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 4 to 6 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese, plus extra for grating or shaving
  • 1/4 cup chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper


  1. Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavy-bottomed saucepan over medium heat. Add shallots to oil, and cook, stirring, until translucent. Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.

  2. Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice.

  3. Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.

  4. Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy. As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook. The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream. It will thicken slightly when removed from heat.

  5. Remove from heat. Stir in butter, Parmesan cheese, and parsley; season with salt and pepper. Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional Parmesan over risotto. Serve immediately.

Reviews (7)

  • kvnsgrl 29 Nov, 2013

    Very tasty and adaptable.

  • Maya Galic 21 Aug, 2012

    I have made this recipe without adding the wine, and it turned out delicious. I did add all 6 tblsp of butter. Also, to fancy up the serving, I broiled some lobster tails, removed them from the shell and laid two tails across the side of the shallow bowl. My guests were impressed, (I was impressed as well) and the extra butter went really well with the lobster. 4 generous servings, 35 mins total cooking time.

  • MairiC 8 Apr, 2012

    We enjoyed this risotto very much. The methodology was authentic, but I was a little puzzled by the wide range of quantities...there is a big difference between 6 and 8 cups, and 4 to 6 Tbs. I chose the lesser amounts of both. I followed the recipe pretty much exactly except I used a yellow onion instead of shallot, and added 2 cloves of garlic. Since I used salted butter, regular broth, and was generous with the parmesan, I did not add salt on the finish. Rich, creamy goodness :)

  • erinrose 23 Sep, 2010

    I've been making this recipe ever since this issue arrived in my mailbox (10 years ago, wow!) and it is still one of my favorite recipes ever, a real standby. (It's not too much liquid because you don't cover it while it is cooking. But if you do put the lid on it for a while while it's cooking -- you can do that for a little while -- you don't need that much stock.)

  • kirsten_cole 2 Jul, 2010

    This recipe is off a bit. That's way too much liquid.

  • dizzydeb 2 Apr, 2008

    My family enjoys risottos. This is sure to be a favorite. Use very good parmesan cheese and stock as these flavors really come through in the risotto.

  • josephinebat10 13 Feb, 2008

    This is good for plain eaters that don't like things to spicy. I make one so similar for the small grandchildren

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