Parmesan Risotto

Why You’ll Love This Recipe

Parmesan risotto is the perfect blend of creamy, cheesy, and savory. It’s satisfying without being heavy and can be dressed up or kept simple depending on your needs. Whether you’re preparing a romantic dinner, entertaining guests, or just craving a bowl of comfort, this recipe delivers elegance and flavor with minimal ingredients. Plus, it’s a great dish to master for any home cook who wants to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Arborio rice
• Parmesan cheese, freshly grated
• Onion or shallot
• Butter
• Olive oil
• Dry white wine
• Chicken or vegetable broth
• Salt
• Black pepper

Directions

1. Heat the broth: In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat.
2. Sauté the aromatics: In a large pan, heat olive oil and a bit of butter over medium heat. Add finely chopped onion or shallot and cook until soft and translucent.
3. Toast the rice: Add the Arborio rice to the pan and stir for 1-2 minutes until lightly toasted and coated in oil.
4. Deglaze with wine: Pour in the white wine and stir until fully absorbed.
5. Add the broth gradually: Begin adding warm broth one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle.
6. Continue stirring and cooking: Repeat the process, stirring often, until the rice is al dente and creamy—about 18-20 minutes.
7. Finish with cheese and butter: Remove from heat, stir in the remaining butter and freshly grated Parmesan. Season with salt and pepper to taste.
8. Serve immediately: Spoon into bowls and top with extra Parmesan if desired.

Servings and timing

This recipe serves 4 and takes approximately 30-35 minutes to prepare and cook.

Variations

• Mushroom Parmesan Risotto: Add sautéed mushrooms for an earthy twist.
• Lemon Parmesan Risotto: Stir in lemon zest and juice for a fresh, bright flavor.
• Herbed risotto: Mix in fresh herbs like thyme, parsley, or basil before serving.
• Truffle risotto: Finish with a drizzle of truffle oil for gourmet flair.
• Creamy vegetable risotto: Fold in cooked peas, asparagus, or spinach for added texture and nutrients.

Storage/Reheating

Store leftover risotto in an airtight container in the refrigerator for up to 3 days.

To reheat, add a splash of broth or water and warm gently on the stove or in the microwave, stirring frequently to restore its creamy texture. Avoid overheating to prevent drying out.

FAQs

What type of rice should I use for risotto?

Arborio rice is best for risotto due to its high starch content, which gives the dish its signature creamy texture.

Can I make risotto without wine?

Yes, you can skip the wine and use a bit of broth with a splash of lemon juice or vinegar for acidity.

Is Parmesan risotto vegetarian?

If using vegetable broth and vegetarian-friendly Parmesan, it can be made fully vegetarian.

How do I know when the risotto is done?

The rice should be al dente—tender with a slight bite—and the texture should be creamy, not soupy or dry.

Can I use pre-grated Parmesan?

Freshly grated Parmesan is best for flavor and melting. Pre-grated often contains anti-caking agents that affect texture.

What can I serve with Parmesan risotto?

It pairs well with grilled chicken, roasted vegetables, shrimp, or a simple green salad.

Can I freeze risotto?

Risotto doesn’t freeze well due to texture changes. It’s best enjoyed fresh or within a few days of refrigeration.

How can I make risotto creamier?

Stirring frequently and finishing with butter and cheese enhances the creaminess. You can also add a splash of cream if desired.

Is risotto hard to make?

It’s easy but requires attention. Stirring regularly and gradually adding broth is the key to perfect texture.

Can I make risotto in advance?

You can partially cook it, cool it quickly, and finish cooking with broth just before serving to save time.

Conclusion

Parmesan risotto is a simple yet elegant dish that transforms basic ingredients into something truly special. With its rich flavor and creamy texture, it’s perfect for both weeknight dinners and special occasions. Master this classic and enjoy a world of risotto variations from your own kitchen.

Parmesan Risotto

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Creamy, savory, and indulgent, Parmesan risotto is a classic Italian dish made with Arborio rice, butter, Parmesan cheese, and white wine. It’s an elegant yet simple recipe perfect as a main or side dish.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main or Side Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 1 cup Arborio rice
• 1/2 cup freshly grated Parmesan cheese
• 1 small onion or 1 shallot, finely chopped
• 2 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth, kept warm
• Salt, to taste
• Black pepper, to taste

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Instructions

1. In a saucepan, heat the broth and keep it warm over low heat.
2. In a large pan, heat olive oil and 1 tablespoon of butter over medium heat. Add chopped onion or shallot and sauté until translucent.
3. Add the Arborio rice and cook, stirring, for 1-2 minutes to toast it lightly and coat with the oil and butter.
4. Pour in the white wine and stir until fully absorbed.
5. Add the warm broth one ladle at a time, stirring constantly. Wait for most of the liquid to be absorbed before adding more.
6. Continue this process for 18-20 minutes, or until the rice is creamy and al dente.
7. Remove from heat and stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste.
8. Serve immediately, garnished with extra Parmesan if desired.

Notes

• Use Arborio rice for the best creamy texture.
• Warm broth helps maintain a consistent cooking temperature.
• Stirring constantly ensures even cooking and prevents sticking.
• For a vegetarian version, use vegetable broth and vegetarian Parmesan.
• Leftovers can be used to make arancini (fried risotto balls).

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 1g
• Sodium: 520mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 25mg