Parmesan risotto is a basic risotto recipe made with butter, parmesan cheese and fresh parsley. Parmesan risotto it’s an all-time Italian classic and it’s a perfect recipe to start with if you’ve never made risotto before (it’s never too late!). Making risotto involves stirring hot chicken stock into uncooked arborio rice (which is a starchy variety of short-grain rice) a ladleful at a time, and cooking slowly so that the stock is absorbed into the rice. This technique releases the rice’s starches, making a creamy, velvety dish. Risotto in Italy is normally first course, served on its own before the main course. Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains. The traditional texture is fairly fluid. So let’s see how to make a lovely, 100% Italian Parmesan risotto.
Crispy coating, fragrant herbs, tender zucchini, and rich marinara create a fabulous vegetable delivery system. Baked to crunchy perfection, parmesan and herb zucchini sticks are a healthy alternative to fried mozzarella sticks on your party table. Serve them hot from the oven with your favorite marinara sauce or creamy ranch dressing; just don’t be surprised if you can’t stop eating them. Parmesan and herb zucchini sticks are easy, low in calories and who doesn’t like golden Parmesan cheese crust?! The recipe really is super easy. Start by rinsing zucchini well. Then you slice zucchinis in half and lay them on a baking sheet skin side down. Original recipe for parmesan and herb zucchini sticks instructs to rub zucchini with a bit of olive oil, but that’s an optional step.