Parmesan Risotto
This creamy, comforting Parmesan risotto is a masterclass in patience and technique, yielding a luxurious restaurant-quality dish right at home.
Ingredients
- •6 cups chicken or vegetable stock (1.4 liters)
- •2 tablespoons unsalted butter (30g)
- •1 tablespoon extra-virgin olive oil (15ml)
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •1 1/2 cups Arborio or Carnaroli rice (300g)
- •1/2 cup dry white wine (120ml)
- •1 cup freshly grated Parmigiano-Reggiano cheese (100g)
- •Salt and freshly ground black pepper to taste
- •2 tablespoons fresh flat-leaf parsley, finely chopped (optional, for garnish)
Instructions
- 1
In a medium saucepan, warm the chicken or vegetable stock over medium-low heat and keep it at a gentle simmer.
- 2
In a large skillet or Dutch oven, melt 1 tablespoon of butter and the olive oil over medium heat.
- 3
Add the diced onion and cook for 3 to 4 minutes, stirring frequently, until translucent and soft but not browned.
- 4
Stir in the minced garlic and cook for about 30 seconds until fragrant.
- 5
Add the Arborio rice, stirring constantly for about 1 to 2 minutes until the edges of the grains look slightly translucent and are well coated with the oil and butter.
- 6
Pour in the white wine and cook, stirring continuously, until the liquid is fully absorbed by the rice.
- 7
Ladle one cup of the warm stock into the rice, stirring frequently until the liquid is absorbed. Continue adding the stock one ladleful at a time, allowing each addition to be absorbed before adding the next, stirring often to release the starches.
- 8
After about 18 to 22 minutes, test the rice; it should be creamy on the outside with a slight al dente bite in the center.
- 9
Remove the skillet from the heat. Vigorously stir in the remaining 1 tablespoon of butter and the grated Parmigiano-Reggiano cheese until the risotto becomes rich, glossy, and ultra-creamy.
- 10
Season with salt and freshly ground black pepper to taste, garnish with chopped parsley if desired, and serve immediately.
💡 Chef tips
- Always keep your stock warm on the stove; adding cold stock to the rice will lower the cooking temperature and stall the starch release.
- Stirring frequently is key to agitating the rice grains, which draws out their starches to create that signature velvety sauce without needing heavy cream.
- Risotto continues to absorb liquid as it sits, so serve it immediately in warm bowls for the best texture and consistency.
✅ How it should turn out
The finished risotto should be thick and glossy, flowing gently across the plate like a wave, with grains that are tender yet pleasantly firm to the bite, rich with the savory umami flavor of aged parmesan.