Parmesan Risotto
Ingredients
- 4 tbspunsalted butter
divided
- 1 tbspextra virgin olive oil
- ½ mediumyellow onion
1 cup finely chopped
- 2garlic cloves
pressed or grated
- ½ tspfine sea salt
- 7 cchicken stock
low sodium,* or vegetable stock
- 2 carborio rice
- 1 cdry white wine
- ½ cfreshly grated parmesan
plus more to serve
- freshly cracked black pepper
for garnish
- 1 tbspparsley
to garnish
Directions
- 1
Heat up your chicken stock in a separate large saucepan or pot. Bring it to a simmer then reduce heat to the lowest setting just so it stays hot.
- 2
Place a large pot or 5 1/2 qt dutch oven on a second burner over medium-low heat and add 2 Tbsp butter and oil. Add onions and 1/2 tsp salt and sautee the onions over low heat stirring frequently with a spatula until softened and translucent (don’t brown), about 6-7 minutes. Add garlic and stir another 30 seconds.
- 3
Add rice, increase to medium heat, and stir constantly for 2 minutes until toasted. The rice will start to look translucent and barely golden, about 3 minutes.
- 4
Add white wine to deglaze the pan and stir until the liquid has absorbed, about 2 minutes.
- 5
Add 1 ladle of chicken stock and continue stirring until the rice has absorbed the broth. Add the remaining broth one ladle at a time allowing the liquid to almost completely absorb each time (don’t let it get too dry or it can stick and burn). Continue adding one ladle full at a time while stirring continuously. This process can take around 20-25 minutes depending on your desired doneness.
- 6
Once the rice is firm tender or your desired doneness, add 2 Tbsp butter and freshly grated parmesan (1/2 cup). Season to taste with salt and pepper. Season with more parmesan, pepper and parsley.
Parmesan Risotto
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Ratings & Reviews
Based on 76 ratings
Rating Breakdown
About this Recipe
Craving that incredibly creamy, comforting bowl of Parmesan risotto that feels restaurant-worthy but is surprisingly simple to make at home? This classic technique will guide you to a perfect batch, ensuring rich flavors and a velvety texture every time. You'll love bringing this beloved Italian side dish to your table.
What makes this Parmesan risotto recipe truly special is its focus on the proper technique for cooking risotto. By following these steps, you achieve that hallmark creamy consistency with perfectly al dente rice, rather than a gummy or overly soupy result. The combination of savory chicken or vegetable stock, aromatic onion and garlic, and the sharpness of dry white wine builds a deep flavor foundation that perfectly complements the rich, nutty Parmesan cheese.
When you dive into this Parmesan risotto, expect a truly satisfying experience. Each spoonful delivers a luxurious creaminess, thanks to the gradual addition of warm stock and the magic of starchy Arborio rice. The texture is smooth and velvety, with a delightful chew from the rice that is never mushy. It's a comforting, savory dish that highlights the nuanced flavor of high-quality Parmesan, finishing with a hint of fresh black pepper and bright parsley.
This Parmesan risotto is wonderfully versatile and can be modified in so many ways with various add-ins or toppings. Consider stirring in sautéed mushrooms, tender asparagus tips, or even roasted butternut squash towards the end of cooking. For a vegetarian option, simply ensure you use vegetable stock. You can also experiment with different cheeses, though a generous hand with fresh Parmesan is always a winning choice.
Serve this creamy Parmesan risotto as an elegant side dish alongside roasted meats or poultry, or as a lighter main course with a simple green salad. A final sprinkle of freshly grated Parmesan and a touch of fresh parsley and black pepper elevates its presentation, making it truly inviting.