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Creamy Parmesan Risotto

Russ Myers


Everyone should enjoy this class of Italian style cooked rice recipe.


★★★★★ 2 votes

6 servings
20 Min
30 Min
Stove Top


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1 1/2 C. arborio rice
2 Tbs. extra virgin olive oil
1 purple onion, diced
1/2 C. button mushrooms, chopped
1 Bay leaf
1 C. sweet white wine
4 1/2 C. chicken broth
1 C. Parmesan cheese, grated
1/4 C fresh parsley, chopped

How to Make Creamy Parmesan Risotto


  • 1Saute' the rice in the olive oil in a large pan for 2 minutes, stirring occasionally.
  • 2Add the onion, mushrooms, bay leaf and wine.
  • 3As the rice cooks, add the chicken broth one cup at a time, allowing the rice to absorb the liquid before adding more.
  • 4Add a little more broth, if needed, before the rice is tender, a total of about 25 minutes.
  • 5When the rice is cooked, just prior to serving, stir in the cheese and sprinkle with parsley. Serve right away.

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About Creamy Parmesan Risotto

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian

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