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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.

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

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

Find it online: https://thefamilycooking.com/parmesan-risotto/