Parmesan Risotto
A luxurious, creamy Italian classic that relies on the slow release of starch from Arborio rice to create a velvety texture.
Ingredients
- •1.5 cups Arborio rice (300g)
- •5 cups vegetable broth (1.2 liters), kept warm
- •1/2 cup dry white wine (120ml)
- •1 small yellow onion, finely diced
- •2 cloves garlic, minced
- •3 tablespoons unsalted butter
- •1 cup freshly grated Parmesan cheese (100g)
- •2 tablespoons extra virgin olive oil
- •1 tablespoon fresh parsley, chopped
- •Salt and black pepper to taste
Instructions
- 1
Heat the vegetable broth in a saucepan over low heat and keep it at a gentle simmer throughout the cooking process.
- 2
In a large, heavy-bottomed pan, heat the olive oil and 1 tablespoon of butter over medium heat.
- 3
Add the onion and sauté until translucent and soft, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- 4
Add the Arborio rice to the pan and toast it, stirring constantly, for 2 minutes until the edges of the grains become translucent.
- 5
Pour in the white wine and stir until it has been completely absorbed by the rice.
- 6
Add one ladle of the warm broth to the rice. Stir frequently until the liquid is almost fully absorbed before adding the next ladle.
- 7
Continue adding broth one ladle at a time, stirring constantly, until the rice is al dente and the texture is creamy, which should take about 18-20 minutes.
- 8
Remove the pan from the heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese until melted and emulsified.
- 9
Season with salt and pepper to taste, garnish with fresh parsley, and serve immediately.
💡 Chef tips
- Always use freshly grated Parmesan rather than pre-grated varieties, as the latter contains anti-caking agents that prevent proper melting.
- Keep your broth warm in a separate pot; adding cold broth to the rice will shock the grains and stop the cooking process, resulting in a chalky texture.
- If you have leftovers, store them in an airtight container for up to 2 days and reheat with a splash of broth or water to restore the creaminess.
✅ How it should turn out
The finished risotto should be pale and glossy with a signature 'all'onda' (wavy) consistency, offering a rich, savory flavor and a perfectly tender, slightly firm bite.