Description
This creamy Parmesan Risotto is a classic Italian dish made with Arborio rice simmered slowly in broth, finished with butter and Parmesan cheese for a rich, comforting flavor. Perfect as a side or a main, it offers a velvety texture with a savory depth from the Parmesan and a hint of fresh parsley.
Ingredients
Broth
- 6 cups broth (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 Ingredients
- 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
- Warm the Broth: In a saucepan, bring the broth to a gentle simmer over low heat. Keep it simmering throughout the cooking process to ensure it stays warm when gradually added to the rice.
- Sauté the 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 starts to soften. Stir in the Arborio rice and cook for an additional minute to lightly toast the grains.
- Deglaze with Wine: Pour in the white wine and stir continuously until the wine fully evaporates, infusing the rice with its subtle flavor.
- Add Broth Gradually: Begin adding warm broth in 1/2 cup increments to the rice, stirring constantly. Allow each addition to absorb almost completely before adding more. Continue this gradual cooking and stirring process for roughly 20 minutes until the rice is tender yet retains a slight bite. If the broth runs low, replenish it or add warm water to keep the liquid warm.
- Finish with Butter and Parmesan: Once the risotto reaches the desired creamy consistency, remove the pot from heat. Stir in butter and grated Parmesan cheese until fully melted and incorporated. Season with salt and black pepper according to taste.
- Serve and Garnish: Spoon the risotto into bowls or plates and optionally top with chopped fresh parsley and additional shaved or grated Parmesan for extra flavor and presentation.
Notes
- Use warm broth throughout to ensure even cooking of the rice and prevent temperature shocks.
- Keep stirring the risotto frequently to release the rice’s natural starches for a creamy texture.
- If you don’t have white wine, substitute with an equal amount of broth for a non-alcoholic version.
- Adjust salt only after adding cheese, as Parmesan adds saltiness.
- This recipe can be customized by adding sautéed mushrooms, asparagus, or peas for additional flavor and texture.
