Risotto Alla Parmigiana

Creamy rice, flecked with Parmesan cheese makes a simple Italian supper in this recipe by Rachel Allen
By Rachel Allen
Risotto Alla Parmigiana
  • Rating:
  • Serves: 6-8
  • Cook Time: 30 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • 1.5 litres chicken stock
  • 25 g butter
  • 3 tbsp olive oil
  • 1 onions, finely chopped
  • 500 g risotto rice, such as Arborio or Roma Carnaroli
  • 1 glasses white wine, optional
  • 75 g parmesan, freshly grated
  • 1 pinches sea salt, and pepper


1. Pour the stock into a saucepan and bring to the boil, before turning down to a simmer.

2. In a separate saucepan, melt the butter in a saucepan with the oil, add the onion and salt and sweat gently until soft.

3. Tip in the rice and stir for a minute over a low heat. Pour in the white wine and let it bubble up and evaporate. Add a ladleful (about 150ml) of the simmering stock, and stir continuously until the liquid is absorbed. Add another ladleful of simmering stock and continue to cook, stirring all the time, over a medium heat, until the rice is creamy and the stock absorbed - it should take about 25 minutes to cook.

4. Stir in the grated Parmesan cheese, check for seasoning and serve.

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