Classic Parmesan Risotto
A velvety, comforting Italian rice dish rich with freshly grated Parmesan cheese and finished to creamy, restaurant-quality perfection.
Ingredients
- •5 cups high-quality vegetable broth (1.2 L)
- •2 tablespoons extra-virgin olive oil (30 ml)
- •3 tablespoons unsalted butter, divided (42g)
- •1 small yellow onion or 2 medium shallots, finely diced
- •1.5 cups Carnaroli or Arborio rice (300g)
- •1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc (120 ml)
- •1 cup freshly grated kosher Parmesan cheese (90g)
- •Kosher salt and freshly cracked black pepper, to taste
Instructions
- 1
Warm the vegetable broth in a medium saucepan over low heat and keep it at a gentle simmer throughout the entire cooking process.
- 2
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat.
- 3
Add the finely diced onion and cook for 3 to 4 minutes until soft and translucent, making sure not to brown it.
- 4
Add the rice to the pan and stir continuously for 2 minutes to toast the grains until the edges look translucent.
- 5
Pour in the white wine and stir until the liquid has completely evaporated and been absorbed by the rice.
- 6
Ladle about 1/2 cup of the warm broth into the rice, stirring frequently in a gentle circular motion until the liquid is almost fully absorbed.
- 7
Continue adding warm broth 1/2 cup at a time, stirring often and waiting until each batch is absorbed before adding the next, until the rice is tender with a subtle bite in the center (about 18 to 20 minutes).
- 8
Remove the pan from the heat, then stir in the remaining 2 tablespoons of butter and the freshly grated Parmesan cheese until fully melted and glossy.
- 9
Season to taste with salt and freshly cracked black pepper, cover, and let rest for 2 minutes before serving in warm shallow bowls.
💡 Chef tips
- Always keep your broth simmering in a separate pot; adding cold stock cools down the pan and disrupts the crucial starch-releasing process.
- For authentic texture, aim for an 'all'onda' consistency (flowing like a slow wave) rather than a dense paste.
- If you need to make this in advance, cook the rice up to step 6 until about 75% done, spread it on a sheet tray to cool, and finish cooking with warm broth just before serving.
✅ How it should turn out
The finished risotto should flow gently across a shallow plate with a glossy sheen, smelling intensely of nuttiness and butter, with rice grains that are soft yet distinctly al dente at the core.