- 2 cups parmesan (Romano, Or Asiago Cheese, or A Mixture Of All Three)
- 3 cloves (to 4 Cloves Garlic)
- 1/2 whole onion (Large)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound arborio rice
- 7 cups chicken broth (to 8 Cups)
- 1 cup heavy cream (to 1 1/2 Cups)
- 1 tablespoon chives (to 2 Tablespoons, Chopped)
PER SERVING *
|Calories490Calories from Fat230|
|% DAILY VALUE*|
|Calories from Fat230|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Jana Lašutová 22 Jul
I used gouda cheese 'cause I wasn't able to find any cheese you mentioned, but it was delicious anyway
Jeaner B. 7 Jun
yummy yummmy yummy. Turned out great.
NA 26 Apr
Tasted great. It’s my first time making risotto and this recipe is a good start
Kimber 17 Mar
This dish turned out absolutely fantastic. It is a definite keeper and I will certainly be making it again.
Sasha Rayatkah 15 Feb
Best risotto I ever had
Joyce 13 Jan
She is not kidding about the stove and the time! But the reward is some of the most delicious risotto I've had since Risoterria in Greenwich Village closed!
Kaytrina H. 11 Dec 2017
This was an awesome recipe to follow and my family loved this dish.
Kim C. 28 Sep 2017
It was absolutely amazing! There was hardly any left by the end of the evening. The whole family kept going back for just "one more bite"😉
Samantha C. 7 Jul 2016
Really nice risotto. I added a bit of cheddar to it since I ran out of Parmesan half way & it was still a success. I also had no onions but I don't think it made much difference leaving it out.
Lauren M. 11 May 2016
The texture was different than any other risotto. Would make again. But the cheese choice was not one I would have made.