Risotto alla Parmigiana

Parmesan Risotto

Preparation info
  • Serves


    • Difficulty


Appears in

This simple, delicate risotto in bianco (with butter and cheese) from Emilia-Romagna demonstrates the basic risotto technique.


  • liters (6⅓ cups) chicken stock
  • 120 grams (8


Bring the chicken stock to a simmer in a saucepan; adjust the heat so that the stock remains at a bare simmer.

Heat 60 grams (4 tablespoons) of the butter in a heavy-bottomed saucepan over medium heat. Add the onion and cook until softened but not colored, about 2 minutes.

Add the rice, season to taste with salt, and cook, stirring, until the rice smells toasted and is hot to th