Classic Parmesan Risotto
A rich, velvety Italian comfort dish that turns humble rice into a luxurious, creamy masterpiece highlighted by freshly grated Parmigiano-Reggiano.
Ingredients
- •5 to 6 cups low-sodium chicken or vegetable stock (1.2 to 1.4 L)
- •2 tablespoons unsalted butter (28g), divided
- •2 tablespoons extra-virgin olive oil (30ml)
- •1 medium shallot, finely diced
- •2 cloves garlic, minced
- •1.5 cups Arborio or Carnaroli rice (300g)
- •1/2 cup dry white wine (120ml), such as Pinot Grigio
- •1.5 cups freshly grated Parmigiano-Reggiano cheese (150g)
- •Kosher salt and freshly cracked black pepper, to taste
Instructions
- 1
Warm the stock in a saucepan over medium heat and keep it at a gentle simmer throughout the entire cooking process.
- 2
Melt 1 tablespoon of butter with the olive oil in a large Dutch oven or heavy-bottomed pan over medium heat.
- 3
Add the diced shallot and minced garlic, cooking for 2 to 3 minutes until softened and translucent without letting them brown.
- 4
Add the rice to the pan and stir constantly for 2 minutes to toast the grains until the edges look translucent.
- 5
Pour in the white wine and stir continuously until the liquid has completely absorbed into the rice.
- 6
Ladle about 1/2 cup of warm stock into the rice, stirring frequently until the liquid is almost fully absorbed before adding the next ladleful.
- 7
Repeat this process for 18 to 22 minutes, adding stock gradually, until the rice is tender with a slight bite in the center and enveloped in a creamy starch reduction.
- 8
Remove the pan from the heat, then vigorously stir in the remaining 1 tablespoon of butter and the freshly grated Parmigiano-Reggiano cheese.
- 9
Season to taste with salt and black pepper, cover the pan, and let it sit for 2 minutes so the flavors settle before serving on warm plates.
💡 Chef tips
- Always keep your stock simmering in a separate pot; adding cold liquid cools the pan and disrupts the starch release required for a creamy texture.
- Stir gently and regularly, but not constantly, to allow the rice grains to rub against each other and create a natural emulsion without breaking down.
- Transform cold leftover risotto into crispy arancini by shaping it into small balls, stuffing with mozzarella, dredging in breadcrumbs, and deep-frying.
✅ How it should turn out
The finished risotto should spread fluidly on a plate with a glossy sheen, emitting a nutty cheesy aroma and delivering an ultra-creamy mouthful with perfectly al dente rice grains.