Easy Risotto Recipe

Sharing is caring!

Creamy, flavorful and easy to follow Italian – style risotto recipe that uses a handful of uncomplicated ingredients. A Great recipe with lots of room for customization. Tastes great as a meal on its own or paired with any meat or vegetable dish of your choice.

The authentic Italian risotto alla Milanese recipe is made with either Arborio, Vialone or Carnaroli rice, Parmesan and saffron. This recipe however is made with long grain rice. I’ve also made it with basmati rice and replaced saffron with turmeric powder and it turned out perfectly well. I cooked this recipe tons of times and my family loves it! Every time my husband comes home with a swollen arm after sport for instance he just requests for risotto. Because turmeric is anti – inflammatory.

Making risotto takes a lot of stirring, thus why you should make sure that you’re dedicating your time 100 % to making it.

I know that if Ale, my best friend’s Italian husband, was to be around while I’m making this recipe, he will be like: Ester this is not risotto! Ale is one strict Italian, when it comes to Italian food. He buys his Italian food in Italy, though he lives in Germany. And uses only original ingredients when making Italian food without substitutes. But hey, you know what they say: All roads lead to Rome!

What you’ll need to make risotto with Parmesan and Turmeric

  • 1 ½ Liter (about 3 pints/ 6 cups) chicken stock/ broth, hot
  • 1 teaspoon turmeric powder
  • 1 tablespoon white wine vinegar
  • 80 g (2.8 oz/ ⅓ cup) butter
  • 1 small onion
  • 250 g (8.8 oz/ about 1 ⅓ cups/) white long-grain rice
  • 60 g (2.1 oz/ ⅔ cup) Parmesan cheese, grated
  • salt and pepper to taste

How to make kid – friendly Risotto alla Milanese

Peel and finely chop the onion. Melt half of the butter in the pot over medium heat and cook onion until translucent (this takes about 5 minutes). It’s very important that the onion doesn’t get browned.

After 5 minutes, add rice and mix very well. Stir in white wine vinegar. Then turmeric powder and half of the chicken stock.

Let cook for about 20 minutes, covered. Keep stirring the rice in between and adding the remaining chicken stock.

After 20 minutes stir in the remaining butter and grated cheese.

Season with salt and pepper if necessary and serve immediately.

More gluten freen recipes you’ll like

Easy Risotto Recipe With Parmesan And Turmeric

Creamy, flavorful and easy to follow Italian - style risotto recipe that uses a handful of uncomplicated ingredients. A Great recipe with lots of room for customization. Tastes great as a meal on its own or paired with any meat or vegetable dish of your choice.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course, Side Dish
Cuisine: European, Italian
Keyword: easy risotto recipe, gluten free, long grain rice, risotto, Risotto alla Milanese
Servings: 4 Servings
Author: Ester from esterkocht.com

Equipment

  • Medium pot with lid
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients

  • 1 ½ l (about 3 pints/ 6 cups/) chicken stock/ broth hot (SEE NOTES 1,2 & 3)
  • 1 teaspoon turmeric powder
  • 1 tablespoon white wine vinegar
  • 80 g (2.8 oz/ ⅓ cup) butter
  • 1 small onion
  • 250 g (8.8 oz/ about 1 ⅓ cups) white long-grain rice
  • 60 g (2.1 oz/ ⅔ cup) Parmesan cheese grated
  • salt and freshly ground pepper to taste

Instructions

  • Peel and finely chop the onion. Melt half of the butter in the pot over medium heat and cook the finely chopped onion until translucent (this takes about 5 minutes). It's very important that the onion doesn't get browned. After 5 minutes, add rice and mix very well. Stir in white wine vinegar. Then turmeric powder and half of the chicken stock. Let cook for about 20 minutes, covered. Keep stirring the rice in between and adding the remaining chicken stock. After 20 minutes stir in the remaining butter and grated cheese. Season with salt and freshly ground pepper if necessary and serve immediately.

Notes

  1. Try to use good quality chicken stock/ broth for great results. The rule of thumb: the better the chicken stock or vegetable stock that you're using to make the risotto, the better the outcome.
  2. Substitute chicken broth with vegetable stock to make the recipe vegetarian.
  3. The chicken broth or whatever you’re using should be hot enough, such that it will start to boil, once you add it to the pot.

Did you make this recipe? I’d love to see! Snap a pic and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram. Or simply write a comment.

Sharing is caring!

Leave a Comment

Your email address will not be published. Required fields are marked *






*

This site uses Akismet to reduce spam. Learn how your comment data is processed.