Dinner for 4

Parmesan Risotto

Name: Parmesan Risotto
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 5 cups chicken or vegetable stock; 8 tbsp salted butter; 1 large shallot; 4 cloves garlic; 1 1/2 cups arborio rice; 3/4 cup dry white wine; 1 tsp lemon zest; 1 tbsp freshly squeezed lemon juice; 1/2 cup heavy cream; 2 cups freshly grated parmesan cheese (optional); 2 tsp kosher salt; 1 tsp freshly cracked black pepper (optional)

$11.88for 445 minServes 4

Arborio rice slowly absorbs seasoned stock and wine before finishing with lemon, cream, butter, and Parmesan.

Photo: themodernproper.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Broth or stock$0.07/oz typical	42 oz	$2.91Typical price
	Butter$0.40/oz typical	4 oz	$1.60Typical price
	Leeks and shallots$3.49/lb typical	0.2 lb	$0.68Typical price
	Garlic$0.75 each typical	0.5	$0.30Typical price
	Wild, basmati, jasmine, arborio rice$0.15/oz typical	9.75 oz	$1.46Typical price
	Lemons and limes$0.60 each typical	0.5	$0.23Typical price
	Heavy cream$0.22/oz typical	4.25 oz	$0.91Typical price
	Parmesan$0.55/oz typical	3.5 oz	$1.93Typical price
Total for the servings shown		$11.88

Pantry staples you likely have

Wine, beer and spiritsSalt and pepper

Not included in the cost.

Swaps

Swap Heavy cream for Evaporated or condensed milkabout $0.08/oz less at typical prices
Swap Butter for Margarine and vegan butterabout $0.15/oz less at typical prices

45 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Italian Vegetarian Budget Family Dinners Back to school

Typical price

$2.97 per serving$11.88 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

5 cups chicken or vegetable stock
8 tbsp salted butter
1 large shallot
4 cloves garlic
1 1/2 cups arborio rice
3/4 cup dry white wine
1 tsp lemon zest
1 tbsp freshly squeezed lemon juice
1/2 cup heavy cream
2 cups freshly grated parmesan cheese (optional)
2 tsp kosher salt
1 tsp freshly cracked black pepper (optional)

Steps

Warm the stock in a saucepan over low heat and keep it hot.
Melt four tablespoons butter in a large deep skillet over medium heat, add the shallot and garlic, and cook for four minutes.
Stir in the rice and cook for two minutes, then pour in the wine and simmer until nearly absorbed.
Add the hot stock one cup at a time, stirring often and adding more after each addition is absorbed, for 25 minutes.
Stir in the remaining butter, lemon zest, lemon juice, cream, Parmesan, salt, and pepper.
Cook for two minutes more, then serve while creamy.