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Classic Parmesan Risotto

A surprisingly straightforward recipe for creamy, dreamy classic Parmesan Risotto that can be on the table in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
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.