Introduction

Oh, risotto! Just saying the word brings back memories of cozy Sunday dinners, the gentle simmer on the stove, and that incredible aroma filling the kitchen. For so long, I thought making a truly amazing risotto was some kind of culinary secret, reserved only for fancy restaurants. But let me tell you, I discovered a classic Parmesan Risotto recipe that is not only unbelievably delicious but also surprisingly straightforward. It’s the kind of dish that makes you feel like a kitchen pro, even if you’re just starting out!

Why You’ll Love This Recipe

Fast: Seriously, you can have this creamy delight on the table in under 30 minutes!
Easy: Minimal steps and simple ingredients mean less stress and more enjoyment.
Giftable: Imagine delivering a warm, comforting portion of this risotto to a friend who’s had a rough week – pure joy!
Crowd-pleasing: Whether it’s a weeknight family dinner or a casual get-together with friends, everyone raves about this classic.

Ingredients

Gather these simple treasures, and let’s get cooking!

1 1/2 cups Arborio rice: This is your star! Arborio rice has a high starch content, which is key to achieving that signature creamy texture.
4 cups chicken or vegetable broth: Warm broth is crucial for that smooth, continuous cooking process. Use your favorite – both work wonderfully!
1/2 cup white wine: Don’t skip this! It adds a lovely subtle acidity and depth of flavor that really elevates the risotto.
1 tablespoon olive oil: Just enough to get our onions started.
1 onion, finely chopped: A little onion magic to build our flavor base. Make sure it’s chopped nice and small.
1/2 cup grated Parmesan cheese: The more the merrier, in my opinion! Freshly grated is always best.
2 tablespoons butter: For that final touch of richness and silkiness.
Salt and pepper to taste: The finishing touches to bring all the flavors together.

How to Make It

Alright, apron on? Let’s get this creamy dream started!

Warm Your Broth: First things first, pour your chicken or vegetable broth into a medium saucepan and set it over low heat. You want it nice and warm, but not boiling, throughout the cooking process. This ensures a gentle and consistent cook for the rice.
Sauté the Onion: Grab your big, trusty saucepan or Dutch oven. Drizzle in the olive oil and set it over medium heat. Toss in your finely chopped onion and let it do its thing for about 5 minutes, stirring occasionally. You’re looking for them to get soft and a little bit see-through, not browned.
Toast the Rice: Now, add the Arborio rice to the saucepan with the softened onions. Stir it constantly for about 1-2 minutes. You’ll notice the edges of the rice grains starting to look a little clear or translucent. This toasting step helps the rice absorb liquid more evenly and adds a lovely nutty flavor.
Wine Time!: Pour in that half cup of white wine. Keep stirring until the rice has soaked up every last drop. The alcohol cooks off, leaving behind a wonderful layer of flavor.
The Risotto Dance: This is where the magic happens! Start adding your warm broth, one ladleful at a time. Here’s the key: stir continuously until each ladleful of broth is almost completely absorbed by the rice before you add the next. Keep this up for about 18-20 minutes. You’ll see the rice slowly releasing its starch, transforming into that wonderfully creamy texture we’re after. The rice should be tender but still have a slight bite – that’s “al dente”!
The Creamy Finale: Once your risotto is perfectly creamy and al dente, take the saucepan off the heat. Stir in your grated Parmesan cheese and that generous knob of butter. Keep stirring until everything is beautifully melted and incorporated, making your risotto even more luscious and irresistible.
Season and Serve: Taste your masterpiece! Add salt and pepper as needed. Give it one last gentle stir. Now, plate it up immediately! Risotto is best enjoyed right away while it’s warm and perfectly creamy.

Substitutions & Additions

Feeling adventurous? You can totally play around with this recipe!

Broth Boost: If you want an extra punch of flavor, consider using a good quality homemade broth.
Veggie Power: Towards the end of the broth-adding process, you could stir in some steamed peas, sautéed mushrooms, or roasted asparagus for added texture and nutrients.
Herbal Notes: A sprinkle of fresh parsley, chives, or even a hint of fresh thyme stirred in at the end adds a lovely fresh aroma and color.
Citrus Zest: A little bit of lemon zest stirred in with the Parmesan can add a bright, fresh lift.

Tips for Success

A few little secrets to make your risotto truly spectacular:

Don’t Rinse the Rice: Resist the urge to rinse your Arborio rice! That starch is exactly what makes risotto creamy.
Warm Broth is Key: Keeping your broth warm ensures a consistent cooking temperature for the rice, preventing it from cooling down and becoming gummy.
Stir, Stir, Stir: While you don’t need to stir non-stop every second, consistent stirring is what helps release the starch from the rice and creates that creamy texture. Think of it as a gentle, loving relationship between you and your risotto!
Taste as You Go: Especially with the broth and the final seasoning, tasting is your best friend. Broth can vary in saltiness.
Prep Ahead (Sort Of!): You can chop your onion and grate your cheese ahead of time to make the cooking process even smoother. The risotto itself is best made fresh, though!

How to Store It

While risotto is absolutely divine when served immediately, sometimes life happens! If you have leftovers:

Let the risotto cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 2 days. When you’re ready to reheat, you can do so gently in a saucepan over low heat with a splash of broth or water, stirring until heated through and creamy again. You can also microwave it, but be sure to stir halfway through.

FAQs

Got questions? I’ve got answers!

Q: Can I use regular white rice instead of Arborio?
A: Unfortunately, no. Arborio rice is specifically designed for risotto because of its high starch content, which creates that signature creamy texture. Other rice types won’t give you the same result.

Q: What if I don’t have white wine?
A: No problem! You can substitute with an equal amount of additional warm broth, or a splash of white wine vinegar mixed with a bit of water for that acidity.

Q: My risotto isn’t creamy enough. What did I do wrong?
A: Make sure you’re using Arborio rice, keeping the broth warm, and stirring consistently. Also, be patient – it takes time for the starch to release and create that creamy consistency.

Classic Parmesan Risotto

A surprisingly straightforward recipe for creamy, dreamy classic Parmesan Risotto that can be on the table in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Servings 4 people

Equipment

Medium saucepan for warming broth
Large saucepan or Dutch oven

Ingredients

Main ingredients

1.5 cups Arborio rice This is your star! Arborio rice has a high starch content, which is key to achieving that signature creamy texture.
4 cups chicken or vegetable broth Warm broth is crucial for that smooth, continuous cooking process. Use your favorite – both work wonderfully!
0.5 cup white wine Don't skip this! It adds a lovely subtle acidity and depth of flavor that really elevates the risotto.
1 tablespoon olive oil Just enough to get our onions started.
1 medium onion A little onion magic to build our flavor base. Make sure it's chopped nice and small.
0.5 cup grated Parmesan cheese The more the merrier, in my opinion! Freshly grated is always best.
2 tablespoons butter For that final touch of richness and silkiness.
to taste salt and pepper The finishing touches to bring all the flavors together.

Instructions

Warm Your Broth: First things first, pour your chicken or vegetable broth into a medium saucepan and set it over low heat. You want it nice and warm, but not boiling, throughout the cooking process. This ensures a gentle and consistent cook for the rice.
Sauté the Onion: Grab your big, trusty saucepan or Dutch oven. Drizzle in the olive oil and set it over medium heat. Toss in your finely chopped onion and let it do its thing for about 5 minutes, stirring occasionally. You're looking for them to get soft and a little bit see-through, not browned.
Toast the Rice: Now, add the Arborio rice to the saucepan with the softened onions. Stir it constantly for about 1-2 minutes. You'll notice the edges of the rice grains starting to look a little clear or translucent. This toasting step helps the rice absorb liquid more evenly and adds a lovely nutty flavor.
Wine Time!: Pour in that half cup of white wine. Keep stirring until the rice has soaked up every last drop. The alcohol cooks off, leaving behind a wonderful layer of flavor.
The Risotto Dance: This is where the magic happens! Start adding your warm broth, one ladleful at a time. Here’s the key: stir continuously until each ladleful of broth is almost completely absorbed by the rice before you add the next. Keep this up for about 18-20 minutes. You'll see the rice slowly releasing its starch, transforming into that wonderfully creamy texture we're after. The rice should be tender but still have a slight bite – that's "al dente"!
The Creamy Finale: Once your risotto is perfectly creamy and al dente, take the saucepan off the heat. Stir in your grated Parmesan cheese and that generous knob of butter. Keep stirring until everything is beautifully melted and incorporated, making your risotto even more luscious and irresistible.
Season and Serve: Taste your masterpiece! Add salt and pepper as needed. Give it one last gentle stir. Now, plate it up immediately! Risotto is best enjoyed right away while it’s warm and perfectly creamy.

Notes

While risotto is absolutely divine when served immediately, sometimes life happens! If you have leftovers:

Let the risotto cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 2 days. When you're ready to reheat, you can do so gently in a saucepan over low heat with a splash of broth or water, stirring until heated through and creamy again. You can also microwave it, but be sure to stir halfway through.