parmesan risotto

This Instant Pot Risotto from Delish.com is all flavor, no fuss.

Instant Pot Risotto

chicken broth

butter

onion,

garlic,

thyme leaves

arborio rice

dry white wine

c. Parmesan

Kosher salt

black pepper

Just got my instant pot and this is the first thing I tried. A friend gave me some lamb stock he made so I was eager to finally make risotto without being chained to the stove for an hour. I replaced the wine with water (I call that a reverse Jesus) and it was amazing. I’m definitely making this again.

FANTASTIC! 
Just made this and it was a breeze, the risotto was the perfect toothy texture, flavorful and so rich. 

I often tweak recipes because I just can’t help myself, so here were some of the changes I made: 
>Added in about a cup of chopped mushrooms just as the onion/garlic combo was getting nice and soft, added in a glut of olive oil. Salted the entire mixture; toasted the risotto for about 3 minutes, added in the wine, but increased to almost 1/2 cup and decreased the chicken stock by 1/4 cup. 
>Once the release was done, there was a bit of excess moisture on the top. Stirred it in and set the pot to sauté and stirred for 2 minutes, then turned off and added the cheese. 
>Added cracked black pepper and finished with truffle salt i had on hand.

In the past few weeks I’ve tried to make an edible risotto and failed 2 times. Once on the stove and once in my instant pot. Third time’s the charm!  This came out excellent. The consistency was perfect and the flavor was delicious. I actually cut the recipe in half because there’s only two if us in the house, but I cooked it for the same amount of time.  Thanks so much this one is a keeper!

This was my first time ever making risotto, and it came out perfectly, can’t wait to put my own twists on it in the future!

I've made this a few times now and love it! I've subbed the wine for fresh lemon juice because that's what I had and it turned out great. Also I don't always add the parm to keep it lower calorie.

What did I do wrong?  I followed the directions to a tee, only I used shallot instead of onion.  After 5 minutes and quick release, my risotto was still soup.  The chicken stock I used was very thick, so I'm thinking that was the problem.  I put it back on for another 5 minutes on high pressure and let it natural release, and it was done, but more mushy than creamy.  Since there are so many other great reviews, I'm thinking it was totally user error.

Follows as close as possible... Used Vermouth (didn't want to make a special trip), added shredded chicken (leftovers) and peas. 
The addition of wine, and using warm stock made a big difference over previous attempts! My new go-to!

https://streaming.hearstdigitalstudios.com/manual_upload/5a5d5e1ee694aa4c3d5119a5/mp4/Delish-Instant-Pot-Chicken-Front_1516068550_4000_hd_v3.mp4

Here's How To Use Your Instant Pot To Cook A Whole Chicken In 25 Minutes

A seemingly gourmet dish, this Parmesan truffle risotto recipe is pretty simple to put together, and the black truffle flavor sends it out of this world.

Parmesan Truffle Risotto

vegetable broth

shallot

Arborio rice

white wine

Parmesan cheese,

salt

black truffles and mushrooms (or drizzle with truffle oil)*

pepper

Place broth in a medium saucepan and heat to a simmer; reduce heat and keep warm.

In a large heavy-bottomed skillet, pot or Dutch oven, heat the butter over medium high heat. Add the shallot, reduce heat to medium, and cook until the shallots are translucent, stirring often, about 3 minutes. Add the rice and stir to combine; cook for 2 minutes. Increase heat to medium-high and add the white wine. Cook, stirring, until liquid is almost evaporated, a few minutes.

At this point, you’re ready to start adding the broth. Add ½ cup warmed broth to skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat, gradually adding broth ½ cup at a time and stirring, until rice is tender but still al dente and sauce is creamy (you may not need all the broth). The process should take about 20 to 25 minutes.

Stir in the Parmesan cheese. Continue to stir until combined (or turn off the heat and cover the dish for a few minutes). Remove from heat and stir in salt and truffles.* Taste, and adjust seasonings as desired. Serve immediately, garnished with additional Parmesan cheese and fresh ground pepper.

Creamy Parmesan (No Wine) Risotto is a rich, creamy, and comforting classic Italian dish that may be intimidating but is actually quick and easy to make.

Creamy Parmesan (No Wine) Risotto

chicken stock, divided

teaspoons lemon juice (or lime juice)

water

salt (to taste)

black pepper (to taste)

Parmesan cheese, grated

parsley,

In a large skillet, melt butter over medium-high heat. Sauté the onion and garlic until soft and translucent, about 4 minutes.

Add rice and mix well until it is fully coated with the butter. The rice will look shiny once coated.

Pour in 1/2 cup of the chicken stock with the lemon juice and stir to combine. Once the rice has absorbed all the liquid, bring down the heat to medium low.

Add one cup of chicken stock and continuously stir until the liquid is absorbed, about 5 minutes. Repeat, one cup at a time, with the remaining stock. This will take about 20-25 minutes until done.

Stir in 1/2 cup water. Once the risotto reaches your desired consistency, remove the pan off of the heat.

Add in Parmesan cheese and parsley and stir to combine. Add salt and pepper to taste. Garnish with extra chopped parsley on top, if desired, and serve warm.

I made this. Turned out fantastic!  Great instructions!

Really good. Subtle, but flavorful.  I only used about 3-3 1/2 cups of stock, but besides that, it was pretty much the same.  Also squeezed the juice of 1 lemon for lemon juice.  Not sure what that measures out to.  I added mushrooms because I like a little more stuff in there.  I'll probably add some peas next time as well.

This risotto was soo good and creamy! Definitely a keeper!

The risotto was SO good!!! It was my first time ever cooking it and it was so easy. My husband was a huge fan! I didn't make the scallops but instead searved it with chicken breast in a creamy mushroom and spinach sauce. The pairing was amazing together!

Such a wonderful &amp; flavour-packed risotto! I loved the addition of parsley. So simple, but works like a charm! This will be my go-to risotto recipe from now on.

This spring pea risotto is light and creamy with lots of fresh herbs and parmesan cheese! It&#39;s easy to make and comes together in 30 minutes!

Spring Pea Risotto

peas

unsalted butter

shallot (diced)

garlic (minced)

white cooking wine

thyme

vegetable stock (substitute chicken stock

parmesan cheese (shredded)

lemon zest

lemon juice

fresh mint (substitute other fresh herbs like basil)

salt and pepper (to taste)

The first step is to blanch the fresh peas so that they stay crisp and bright green. Bring a large pot of salted water to a rolling boil. Fill a large bowl with ice and cover with with water. Set aside.

Drop the peas into the boiling water and blanch for 1-2 minutes.

Remove the peas and immediately immerse in the ice bath for about 20 seconds. Drain and set aside. Note: Do NOT leave the peas in the water as they will get soggy.

In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you&#39;re lazy like me). Remove from the heat and set aside.

In a large skillet or stockpot, melt the butter over medium heat and sauté the shallots, and garlic for about 5 minutes or until soft and fragrant. 

Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.

Add in ½ cup of the warmed vegetable stock and the fresh thyme, and stir the risotto until completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it&#39;s all absorbed and the rice is fully cooked. 

Stir in the parmesan, blanched peas, and lemon juice. Then taste and add salt and pepper if needed. 

Garnish the spring pea risotto with fresh herbs and lemon zest and enjoy! I also love to add some fresh spring peas and microgreens too!

Brown Butter Scallops with Parmesan Risotto! So Luscious! So Fancy! So Christmas-Date-Night-In Perfect. Say hello to this delicious meal!

Brown Butter Scallops with Parmesan Risotto

garlic shallot (or both)

Parmesan cheese

grapeseed oil

jumbo scallops

olive oil

minced garlic

spinach or kale

For the Risotto

In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant. Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy. I usually err on the side of more liquid to get a creamier texture. Add the parmesan and stir until incorporated. Salt + pepp to taste.

For the Seared Scallops

Heat oil in nonstick skillet. Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to pan. They should sizzle (if not, you need a hotter pan.) Shake gently to prevent sticking. After 2-3 minutes, flip each scallop over. They should have a pretty golden brown exterior and an opaque inside. Transfer to a paper towel lined plate to absorb excess oil. Serve immediately.

For the Sautéed Spinach

Heat the oil over medium low heat. Add the garlic, stir for a minute to get the flavor going. Add the spinach or kale and stir until wilted.

For the Brown Butter

Put a few tablespoons of butter in a clean skillet over medium heat and stir it while watching it closely &#8211; when it starts to look golden and foamy, remove from heat, transfer to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and greens.

I'm going to make brown butter scallops with parmesan risotto for my 22nd anniversary tonight!!!!!! Wish me luck!

I have made this recipe a few times now and all I can say is delicious!! Nothing better than creamy risotto and pan seared scallops. Thanks for this amazing recipe 😋

There's nothing like a nice seared scallop. When I used to work in the restaurant biz, we would actually make sure the oil in the pan hit smoke point (you could see light smoke off the pan) before putting the scallops in, because you're right, those bad boys can stick!

This looks so delicious I want to leave work now and get started on dinner!

I have made this recipe so many times now. It always makes me feel so confident in my cooking skills! This dish is heaven. Brown butter on everything? Yes. The flavors are perfect together. It’s so indulgent, I think of it as my “show-off” dish. This is a staple recipe, for sure. Perfect for a fun or special occasion! Or not, really… perfect for any day you want something absolutely delicious.

I have had scallops a total of ONE time in my life.  It took me 10min to get up the nerve to eat them.  Then there were texture issues. And then after the entire process (because it indeed became a process) I decided I kinda loved them.

Pointless story...but this recipe may have me heading down memory lane for that process all over again LOL.  Yum.

Side note: when is your FIL going to just open up an online store because I think you get comments every post about that stunning bowl :)

These are perfectly seared scallops! Browned on the outside, soft on the inside - looks amazing!

https://content.jwplatform.com/videos/p3xlYHeV.mp4

Brown Butter Scallops

Follow this technique for how to cook risotto to make the best creamy parmesan risotto which you can modify in so many ways with various add-ins or toppings.

Classic Risotto Recipe

Tbsp unsalted butter (divided)

Tbsp extra virgin olive oil

yellow onion (1 cup finely chopped)

garlic (pressed

tsp fine sea salt (plus more to taste)

chicken stock (low sodium*)

freshly grated parmesan (plus more to serve)

black pepper (for garnish)

Tbsp parsley (to garnish)

Heat up your chicken stock in a separate large saucepan or pot. Bring it to a simmer then reduce heat to the lowest setting just so it stays hot.

Place a large pot or 5 1/2 qt dutch oven on a second burner over medium-low heat and add 2 Tbsp butter and oil. Add onions and 1/2 tsp salt and sautee the onions over low heat stirring frequently with a spatula until softened and translucent (don’t brown), about 6-7 minutes. Add garlic and stir another 30 seconds.

Add rice, increase to medium heat, and stir constantly for 2 minutes until toasted. The rice will start to look translucent and barely golden, about 3 minutes.

Add white wine to deglaze the pan and stir until the liquid has absorbed, about 2 minutes.

Add 1 ladle of chicken stock and continue stirring until the rice has absorbed the broth. Add the remaining broth one ladle at a time allowing the liquid to almost completely absorb each time (don’t let it get too dry or it can stick and burn). Continue adding one ladle full at a time while stirring continuously. This process can take around 20-25 minutes depending on your desired doneness.

Once the rice is firm tender or your desired doneness, add 2 Tbsp butter and freshly grated parmesan (1/2 cup). Season to taste with salt and pepper. Season with more parmesan, pepper and parsley.

https://www.youtube.com/watch?v=1eQJzVi6pYo

Savor the Creamy Delight of Perfectly Cooked Risotto

PRINT RECIPE HERE: https://natashaskitchen.com/classic-risotto-recipe/
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#dinner #risotto  #natashaskitchen

Where have you been all my life? #shorts

This Quick Rice Cooker Parmesan Risotto with lots of butter and cheesy, and just a little bit of cream and some shallots, will soon become your favorite recipe!

Quick Rice Cooker Parmesan Risotto

shallot (minced)

stock

half and half

Parmesan cheese (plus some shaved for garnishing)

parsley (optional)

salt and black pepper (to taste)

Melt the butter in a skillet over medium heat. Add the shallot and garlic and cook until tender. (It will seem like a lot of butter, until you add the rice). Add the rice and cook 5 minutes to coat all the rice with the butter.

Transfer the mixture to the rice cooker pot.  Add the stock, salt, pepper and stir to combine. Close the rice cooker and select the QUICK RICE setting, which will cook for 35 minutes.

When the rice cooker switches to warm, add butter, half and half and Parmesan and stir to combine. Garnish with additional Parmesan and parsley, if desired.

Tender, juicy, garlic-marinated shrimp brushed with a bright pesto sauce and piled high on creamy Parmesan risotto with fresh tomatoes and herbs sprinkled on it all. Wow wow wow! Diving in now! 

Pesto Shrimp and Parmesan Risotto

tablespoon butter

minced garlic or 1 minced shallot (or both)

1 cup DeLallo Risotto Arborio Rice

chicken broth + a little lemon juice)

broth

1/2 cup Parmesan cheese

optional: tiny drizzle of truffle oil

shrimp

garlic

lemon (optional)

DeLallo jarred pesto

beefsteak,

herbs

Marinate the Shrimp

Place the shrimp, garlic, 1 tablespoon olive oil, salt, and lemon zest in a bowl or plastic bag. Mix it all together so the shrimp is coated with all that flavor goodness. Stick it back in the fridge to let it marinate while you make the risotto (for about 1 hour, if you can).

Make the Risotto: In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant.

Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy.

When the risotto is done, add the Parmesan and stir until incorporated. Add truffle oil if you want (omg it&#8217;s so good). Salt + pepp to taste.

Make the Pesto Shrimp

Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat (I use nonstick for this). Add the shrimp and cook for 2-3 minutes on each side, depending on their size. Brush the cooked shrimp with the pesto for the last 60 seconds or so of cooking.

Serve risotto topped with those juicy pesto shrimp. Speckle some chopped fresh tomatoes around in there and top with herbs or something delicate and green (I used microgreens in the photo). Salt, pepper, a little more lemon juice and you&#8217;re in a very happy place.

Made this for dinner tonight and it was fantastic!  Thanks for the recipe!

Made this for dinner this week, and we are making it again this weekend! So, so, good. I added asparagus, too!

Very easy and so delicious! The pesto really brought everything together

This is so tasty, so easy and looks so fancy. It's become my go to for dinner parties and everyone is always so impressed.

Delicious! Definitely tasted restaurant quality.

Savory, delicious and super flavorful. Soy glazed salmon piled over miso-flavored risotto packed with shiitake mushrooms. Made with simple ingredients and ready in about 40 minutes. A perfect dish to transform your dinner into a next-level flavor bomb!

Japanese Style Risotto with Seared Salmon

olive oil (divided)

shiitakes

soy sauce

brown onion (finely chopped)

celery (finely diced)

rice (like sushi rice

dry white wine (or sake)

tbsp white miso paste

black pepper (for serving)

chives (for serving)

sesame seeds (for serving)

brown sugar

salmon fillets

seasoning

We start by marinating the salmon fillets. In a shallow dish, combine soy sauce, white wine and brown sugar. Add salmon fillets, coat both sides. Set aside to marinate.

chopping

In the meantime, tear the shiitakes into small pieces, finely dice the celery stalk, mince the garlic and finely chop the onion.

sautéing

Heat 1 tablespoon oil over high in a heavy bottomed pot or skillet. Add shiitakes and cook until they release their moisture. Add 1 tablespoon oil and cook until they start to brown. Stir in soy sauce and cook for 1 minute more. Remove from skillet.

cooking

Reduce heat to medium low and add 1 tablespoon oil. Then add the celery, onion and garlic. Cook for 2 minutes until fragrant. Add rice and toast for 1 minute. Deglaze with white wine, simmer for 2 minutes while scraping up the brown bits from the bottom of the skillet using a wooden spoon.

simmering

Add 2 ladles chicken broth at a time, stirring frequently, until the broth has been almost completely absorbed before adding the next 2 ladles. Cook until the rice is almost al dente, about 15 minutes. It&#39;s possible that you don&#39;t need to use up all of the broth. Stir in shiitakes. Dissolve miso with 2 tablespoons hot broth and add to risotto. Simmer about 5 minutes until the risotto is ready, add more broth if needed.

searing

In the meantime, prepare the salmon. Heat oil and butter over medium high in a nonstick skillet. Add salmon and sear 4 minutes per side.

serving

Serve salmon over risotto, top with black pepper, chives and sesame seeds. Enjoy!

What an incredible dish! Definitely one I'll be adding to my rotation.

This was incredible. I made it for my mom tonight and didn’t make any changes at all to the recipe. The risotto took around 45 minutes. She declared it “the best thing I’ve ever made”.

This was absolutely fabulous! Made it with crimini as that’s what I had on hand. Seared the salmon in a hot pan and it was delicious. Served with some sautéed green beans with sesame oil and seeds on top of all. Thank you!

Great week night meal!  Easy to make, simple ingredients and loved by my whole family!  Second time ai make this…this recipe is a keeper😋

I love the ingredients in this dish. I made the mistake of forgetting to remove the mushrooms and so needed a couple more cups of broth. My biggest struggle is with searing the salmon. I hear its best to make sure your pan is nice and hot (med-high) and I had 5-6 oz portions. I did this and after 2 minutes when I flipped the salmon it was burnt. I turned it down and then took it off after a few minutes and it was raw on the inside. I don't know what I am doing wrong? The salmon had been out at room temp marinading for about a half hour. Any suggestions?

Second time making this tonight and and was delicious. Used Crimini mushrooms instead of shiitake. Easy to make but labour intensive as all risottos are. Impressive enough for guests.

I made this recipe tonight. My husband loved it! I substituted gluten free tamari for the soy sauce. Used Lundberg Arborio rice. It takes a little longer to cook. I marinated the salmon as directed , but opted to put it in the oven instead of pan frying. It was skin on and I didn’t want to risk it sticking to a pan, as I don’t have non stick. I used parchment paper with oil and baked it at 350. Came out fine. I served it with some baby bok Choy that I cut at the base to separate, washed and sautéed with oil, garlic, a splash of leftover chicken broth, a splash of tamari and a squirt of sriracha. I really enjoyed the shiitake risotto. Would make again. Thanks for the idea!

It was ok. Salmon was not very flavorful so we made an additional soy based sauce for it. The rice was ok but this is was not a “flavor bomb” as described in the post.

Top 12 parmesan risotto recipes from across the web

The most viewed parmesan risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Risotto

Parmesan Truffle Risotto

Creamy Parmesan (No Wine) Risotto

Spring Pea Risotto

Brown Butter Scallops with Parmesan...

Classic Risotto Recipe

Quick Rice Cooker Parmesan Risotto

Pesto Shrimp and Parmesan Risotto

Japanese Style Risotto with Seared ...

Creamy Parmesan Risotto

Mushroom Risotto

Pumpkin Risotto

Top 12 parmesan risotto recipes from across the web

The most viewed parmesan risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Risotto

Parmesan Truffle Risotto

Creamy Parmesan (No Wine) Risotto

Spring Pea Risotto

Brown Butter Scallops with Parmesan...

Classic Risotto Recipe

Quick Rice Cooker Parmesan Risotto

Pesto Shrimp and Parmesan Risotto

Japanese Style Risotto with Seared ...

Creamy Parmesan Risotto

Mushroom Risotto

Pumpkin Risotto

The most viewed parmesan risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine