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Parmesan Risotto

Nothing beats the creamy comfort of a warm bowl of Parmesan Risotto on a cold evening. With its luscious texture and deeply satisfying flavor, this dish transforms simple ingredients into a culinary masterpiece that feels both gourmet and comforting.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups chicken or vegetable broth
  • 1 cup Arborio rice
  • 1 small onion finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup dry white wine optional
  • 1 cup grated Parmesan cheese
  • Salt to taste
  • Pepper to taste
  • Fresh parsley chopped for garnish (optional)

Equipment

  • Large saucepan
  • Wooden spoon
  • Ladle
  • Measuring cups and spoons
  • Grater for the Parmesan cheese

Method
 

  1. In a saucepan, heat the broth over medium heat until it’s just simmering, about 5 minutes, and keep it warm.
  2. In a large saucepan over medium heat, melt the butter with the olive oil and add the chopped onion; cook until translucent, about 5 minutes.
  3. Add the Arborio rice to the pan and stir constantly for 2 to 3 minutes to toast the rice and coat it in the fat.
  4. Pour in the white wine and cook, stirring, until the liquid is mostly absorbed, about 1 to 2 minutes.
  5. Add one ladle of the warm broth to the rice and stir frequently until the liquid is absorbed, about 1 to 2 minutes.
  6. Continue adding broth one ladle at a time, stirring often and allowing it to absorb before adding more, until the rice is al dente, about 18 to 20 minutes.
  7. Remove the pan from the heat and stir in the grated Parmesan cheese until melted and creamy.
  8. Season with salt and pepper to taste, then serve immediately, garnished with additional Parmesan and chopped parsley if desired.

Notes

Stir constantly while adding broth to ensure even cooking and achieve a signature creamy texture.