← All recipes
Italian · Main
Almost-No-Stir Parmesan Risotto
Rice rinsed in its own stock to capture the surface starch, toasted in butter and oil, then cooked covered with that starchy stock almost untouched and whipped creamy at the end with a final splash, whipped cream and Parmigiano.
- YieldServes 4 to 6
- Hands-on30 min
- Total55 min
- Difficulty
Ingredients
- 380 grisotto rice (Carnaroli preferred; Arborio or Vialone Nano)
- 960 mlhomemade or low-sodium chicken stock
- 30 gunsalted butter, plus more to finish if you like
- 30 mlextra-virgin olive oil
- 2 clovesgarlic, finely grated
- 2small shallots, finely minced
- 240 mldry white wine (or extra stock)optional
- 180 mldouble (heavy) cream, whipped to stiff peaks
- 85 gParmigiano-Reggiano, finely grated
- to tastekosher salt and freshly ground black pepper
- to tastechopped fresh herbs or other garnishesoptional
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.