Creamy Parmesan Risotto
A luxurious, velvety Italian classic that relies on simple, high-quality ingredients to create a comforting masterpiece.
Ingredients
- •1.5 cups Arborio or Carnaroli rice (300g)
- •5 cups high-quality chicken or vegetable stock (1.2L)
- •1/2 cup dry white wine (120ml)
- •1 small yellow onion, finely minced
- •2 cloves garlic, minced
- •4 tablespoons unsalted butter, divided
- •1 cup freshly grated Parmigiano-Reggiano cheese (100g)
- •2 tablespoons extra virgin olive oil
- •1/2 teaspoon kosher salt, plus more to taste
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
Bring the stock to a gentle simmer in a medium saucepan over low heat and keep it warm throughout the process.
- 2
In a large heavy-bottomed pan, heat the olive oil and 2 tablespoons 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 rice to the pan and toast it, stirring constantly for 2 minutes until the edges of the grains are translucent.
- 5
Pour in the white wine and stir until it has been completely absorbed by the rice.
- 6
Add one ladle of warm stock to the rice, stirring frequently until the liquid is almost fully absorbed. Repeat this process, one ladle at a time, allowing the rice to absorb the liquid before adding more.
- 7
Continue this process for about 18-22 minutes until the rice is al dente and the texture is creamy.
- 8
Remove the pan from the heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese until emulsified.
- 9
Season with salt and pepper to taste, cover for 2 minutes, and serve immediately.
💡 Chef tips
- Always use freshly grated Parmesan from a block; pre-grated cheese contains anti-caking agents that prevent it from melting into a smooth sauce.
- The secret to a creamy risotto is constant stirring, which releases the starch from the rice grains.
- If you have leftovers, store them in an airtight container for up to 2 days and use them to make arancini (fried risotto balls).
✅ How it should turn out
The finished risotto should be pale and glossy with a loose, flowing consistency, offering a rich, nutty flavor and a perfectly tender bite.