Easy Garlic Parmesan Risotto | The BEST Creamy Risotto Recipe 

Yay!! I love it too! So creamy..like how can rice taste so good?! 🤣

Yay! Everyone loves this recipe and I hope you enjoy it too. Let me know how it goes or if you have questions when you make it!

Yay!! Thank you so much for making it! That makes my day 😍😍

Yay! I’m so glad you liked it & good job making it right on the first try! 😃😃😃

Thank you so much! I feel like risotto is one of those recipes people stress about and it’s really not that hard to make. Also, yum with the creole jambalaya. Drooling over here 🤤 Thanks again for the comment & enjoy!

Yes! Let me know if you make it..it’s seriously sooo good 😊

You’re welcome! I hope you enjoy it!

Thank you 😊 let me know how you like it 🥰🥰

That sounds amazing!! I absolutely love fresh sage in recipes. Plus, eating it in Italy sounds even better! 😍😍

Yay!! I made it again last week..so good. It’s a big repeat recipe in our house 😊🥰

Thank you so much! That sounds absolutely amazing! Let me know how you like it 😍

@@simplymadeeats it came out amazing! Me and my boyfriends first time trying risotto and we will use your recipe again !

@@MzGoony101 yay!! That makes my day. Thank you so much for trying it 😍😍

@@simplymadeeats If you allow me, I would like to give you some advice for a better preparation of risotto. These suggestions will allow you to obtain a tastier, more digestible and (excuse me) even more correct result. There are essentially two types of rice to be used: Carnaroli or Vianone Nano. Both types of rice are perfect for preparing this dish. For the preparation of your risotto, given the ingredients used, it would be more appropriate to use a vegetable broth, based on onion, celery and carrot. When almost cooked (turn off the flame 2/3 minutes earlier than indicated on the rice package) remove the pan from the heat, put a few pieces of butter in the container and the Parmigiano you intend to add, put the lid on and leave the pan closed to rest for a few minutes (4/5 minutes will be sufficient), after these few minutes, uncover the pot and give the rice a good turn (the rice must incorporate air and absorb cheese and butter). This operation called "mantecatura" ("creaming" i think is the right word) will allow you to obtain a creamier and much tastier risotto without the use of cream (ingredient generally NOT included in the preparation of risotto). I hope my tips are useful to you. 😉😉😉

@@linlee208 I appreciate you taking the time to write this. I like using heavy cream and Arborio rice, but I’m sure yours is delicious too 😊

Thank you and that all sounds amazing! 💕 especially the extra parm 😂 yum!

I like your recipe also, will try it!

@javierrodriguez2863 thanks! Let me know how it goes!

Thank you so much for watching!!

Thank you 😍😍

Sounds yummy!

You can, but I don’t think it makes a giant difference. Let me know how it turns out! 😍😍

@@simplymadeeats thank you! I can say that I opted to do what you did and it was sensational!! I didn’t have cream but the parm was perfect for us! Thank you so much! ♥️♥️♥️

@alycia1936 yay! So glad you liked it. It’s soooo yummy!

Ahh, I just saw this sorry! I don’t cover it until the end just to melt the cheese..you don’t even really have to do that. It will be fine uncovered the whole time. 🥰🥰

Heavy cream😊 here’s the full recipe link: simplymadeeats.com/3819/garlic-parmesan-risotto/

You can just use additional chicken stock or a few tablespoons of lemon juice if you like lemony flavor 🥰

Here’s the full recipe link, just scroll to the bottom for the recipe measurements. I hope you enjoy it! simplymadeeats.com/3819/garlic-parmesan-risotto/

Just to help melt the cheese for a few minutes at the end 😍

@@simplymadeeats awesome! Thank you! I'm gonna give it a go!

Let me know how it goes! It’s super yummy 😋

I’m not being dishonest. There are definitely different things that come into factor with cooking time but the recipe takes 30 minutes, with 20 minutes of cooking the Arborio. I’ve tested this several times, but only on my stovetop. I’ve also had lots of people comment it worked on there’s too. I don’t recommend using more stock as it will get too watery. Did you use the cream at the end?

constantly stir it. all the area of the grains of rice have to be exposed to the liquid and don't use milk/cream at the end. when the heat is off stir cold butter in until it melts, then add the cheese. also, you may not have toasted the grains of rice enough at the very beginning. the package of the rice should say when it's fully cooked. that should be as long as it takes to make the risotto. just keep tasting, when it's done cooking it should be al dente like pasta, then turn off the heat, butter it, and then cheese it. Eat right away. it can't sit too long

First off it depends on the rice, what you add to it, like cream, and what you are cooking the rice on. So they not being dishonest lol

@njmoonfrost6145 thanks buddy! 🥰

I like the cream. It’s pairs well with the Parmesan and gives it something extra.

I haven’t tried that and I’m sure it’s great. This is a keeping it simple recipe that always turns out really yummy 😍

@simplymadeeats It'll help to prevent over cooking the rice gets more starch out of the rice

That’s cool! I’m not a trained Italian chef. I just make recipes that taste really good 🥰

This is not a traditional risotto recipe . Says garlic Parmigian in the title.

Yeah? Va fangool, who gives a shit?

I’m so sorry, I didn’t mean it like that. It’s ok.

It gets stirred a lot in this video & it cooks all the way. I make this recipe all the time 😉