Parmesan Risotto Recipe

Introduction

Parmesan risotto is a creamy, comforting dish that highlights the rich flavors of cheese and perfectly cooked Arborio rice. It’s a classic Italian recipe that’s both simple to make and deeply satisfying, perfect as a side or a main course.

Ingredients

• 6 cups broth (chicken or vegetable broth)
• 2 tablespoons olive oil
• 1 onion (finely diced)
• 2 cups Arborio rice
• 1/2 cup white wine (or more broth)
• 2 tablespoons butter
• 3/4 cup Parmesan cheese (grated)
• Salt and black pepper (to taste)
• 1 tablespoon parsley (optional for serving)
• Parmesan (shaved or grated, optional for serving)

Instructions

1. Step 1: In a saucepan, bring the broth to a simmer over low heat. Keep this broth warm throughout the cooking process to ensure even cooking of the rice.
2. Step 2: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 3 minutes until it softens.
3. Step 3: Add the Arborio rice to the pot and sauté for 1 minute, allowing the rice to toast slightly.
4. Step 4: Pour in the white wine and stir continuously until it has mostly evaporated.
5. Step 5: Add 1/2 cup of the warm broth to the rice and stir until the liquid is absorbed. Repeat by adding broth in 1/2 cup increments, stirring frequently and waiting for the liquid to absorb before adding more. Continue this process until the rice is tender but still slightly firm to the bite, about 20 minutes. If you run out of broth, add more or substitute with warm water.
6. Step 6: Once the rice is cooked, remove from heat. Stir in the butter and grated Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.
7. Step 7: Serve immediately, garnished with chopped parsley and extra Parmesan if desired.

Tips & Variations

• For a richer flavor, finish the risotto with a splash of cream along with the butter and Parmesan.
• Try adding sautéed mushrooms or peas for extra texture and nutrition.
• If you prefer a vegan version, substitute Parmesan with nutritional yeast and butter with olive oil or vegan margarine.
• Stir the risotto gently but consistently to help release the rice’s starch, which creates the creamy texture.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a little broth or water and warm gently in a pan over low heat, stirring until creamy again. Avoid microwaving without adding liquid as the risotto will dry out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of Arborio?

Arborio rice is best for risotto because of its high starch content, which creates a creamy texture. Regular long-grain rice won’t produce the same creaminess and is not recommended.

What if I don’t have white wine?

You can replace the white wine with an equal amount of broth. The wine adds acidity and depth but is not essential.

Parmesan Risotto Recipe

Print Recipe

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4.6 from 161 reviews

This creamy Parmesan Risotto is a classic Italian dish made with Arborio rice cooked slowly in warm broth and white wine, then enriched with butter and Parmesan cheese. Perfectly tender and flavorful, it’s a comforting side or main course that’s easy to customize with fresh parsley and extra cheese for garnish.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Broth

• 6 cups chicken or vegetable broth

Base

• 2 tablespoons olive oil
• 1 onion, finely diced
• 2 cups Arborio rice
• 1/2 cup white wine (or more broth)

Finishing

• 2 tablespoons butter
• 3/4 cup Parmesan cheese, grated
• Salt and black pepper, to taste
• 1 tablespoon parsley (optional, for serving)
• Parmesan, shaved or grated (optional, for serving)

Instructions

1. Warm the broth: In a saucepan, bring the broth to a simmer over low heat. Keep this saucepan on low heat to maintain a warm broth for cooking the risotto.
2. Sauté onion and rice: Heat olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion and sauté for about 3 minutes until it softens. Add the Arborio rice and sauté for another minute to lightly toast the grains.
3. Deglaze with wine: Pour in the white wine and continue to cook while stirring until the wine has mostly evaporated, infusing the rice with flavor.
4. Add broth gradually: Begin adding the warm broth one half-cup at a time. Stir continuously as the rice absorbs the liquid. Once most of the broth has evaporated, add the next half-cup. Repeat this process for about 20 minutes until the rice is creamy and tender but still has a slight bite.
5. Finish with butter and cheese: Remove the pot from heat. Stir in the butter and grated Parmesan cheese until melted and fully incorporated. Season with salt and black pepper to taste.
6. Garnish and serve: Optionally sprinkle with chopped parsley and additional Parmesan shavings before serving for added freshness and flavor.

Notes

• Use warm broth to ensure even cooking of the rice and prevent temperature shocks.
• If broth runs low, supplement with water and keep it warm for consistency.
• Arborio rice is key for the creamy texture characteristic of risotto.
• Stirring constantly helps release the rice’s starches, creating a creamy sauce.
• Adjust seasoning with salt and pepper at the end to balance flavors.
• Optional garnishes like parsley and extra Parmesan add color and richness.

Keywords: Parmesan risotto, Italian risotto, creamy risotto, Arborio rice recipe, easy risotto, classic Italian dish