Creamy Parmesan Risotto
A comforting and elegant restaurant-quality risotto that is surprisingly quick and easy to make, perfect for a weeknight treat or a special occasion. This recipe highlights the creamy texture and cheesy goodness of Arborio rice.
Equipment
- Saucepan For warming stock
- Large, heavy-bottomed pan or Dutch oven For sautéing and cooking risotto
- ladle
- Measuring Cups
- Measuring spoons
- Grater For Parmesan cheese
- bowls For serving
Ingredients
Main ingredients
- 5 cups chicken stock plus more if needed, good quality
- 1 pinch saffron threads optional
- 4 tablespoons butter softened, divided
- 1 cup white onion finely chopped (about 1 medium onion)
- 2 cloves garlic finely chopped
- 1.5 cups Arborio rice
- 0.5 cup dry white wine or water
- 1 teaspoon salt or to taste
- black pepper freshly cracked, to taste
- 0.67 cup Parmesan cheese freshly grated, at room temperature
Instructions
- In a saucepan, gently heat your chicken stock over medium heat. If you're using saffron, toss those pretty threads in now. You want it to be warm, not boiling, to keep the risotto cooking evenly.5 cups chicken stock
- In a separate large, heavy-bottomed pan or a trusty Dutch oven, melt 2 tablespoons of butter over medium heat. Add your finely chopped onion and let it soften and become translucent – this usually takes about 5-7 minutes. It should smell a little sweet!5 cups chicken stock
- Toss in your chopped garlic and stir for just about 1 minute until it smells wonderfully fragrant. Be careful not to burn it!5 cups chicken stock
- Now, pour in your Arborio rice. Stir it around really well, toasting the grains for about 1-2 minutes. You'll notice the edges of the rice start to look a little see-through. This step is key to developing that lovely texture.5 cups chicken stock
- Pour in your dry white wine (or water) and stir until the rice has completely soaked it all up. This is where we start building layers of flavor!5 cups chicken stock
- Grab a ladle and scoop some of your warm chicken stock into the rice. Stir constantly! You'll see the rice start to drink up the liquid. Keep stirring until almost all the liquid is absorbed.5 cups chicken stock
- Continue adding the warm stock, one ladleful at a time. The secret here is patience and constant stirring. Let each ladleful absorb before adding the next. This process usually takes about 18-25 minutes. You're looking for a creamy texture where the rice is tender but still has a slight bite (that's what "al dente" means!). Don't be afraid to add a splash more stock if it looks too dry.5 cups chicken stock
- Once your rice is perfectly cooked to your liking, take the pan off the heat. This is the moment of pure indulgence!
- Add the remaining 2 tablespoons of softened butter and that glorious grated Parmesan cheese. Stir it all in until it's beautifully melted and incorporated, making your risotto extra creamy and luscious.5 cups chicken stock
- Taste your risotto and add salt and freshly cracked black pepper as needed. You want it just right!5 cups chicken stock
- Serve Immediately: Risotto is best enjoyed the moment it's ready. Spoon it into warm bowls and sprinkle with a little extra Parmesan on top. Enjoy every single bite!5 cups chicken stock
Notes
For a vegetarian option, swap chicken stock for vegetable stock. You can add sautéed vegetables like mushrooms, peas, or asparagus, or herbs like parsley or chives. Fresh lemon zest can add a bright lift. Cooked shrimp or chicken can be stirred in at the end or served alongside. Risotto is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for 1-2 days and reheated gently with extra stock or water.