Parmesan Risotto Recipe
Creamy in texture and full of flavor - this versatile dish is simple to make and brings so much possibility to the table!
How to Make the Best Parmesan Risotto
Parmesan risotto is the epitome of Italian comfort food—creamy, luxurious, and deceptively simple to make. This classic dish hails from Northern Italy and has been a staple on dinner tables for generations. The key to perfect risotto is patience and constant stirring, which encourages the rice to release its starches and create that signature creamy texture.
What makes this recipe so versatile is that you can serve it as a main course on its own or as an elegant side dish alongside roasted meats or vegetables. The combination of buttery Arborio rice, sharp Parmesan cheese, and aromatic shallots and garlic creates layers of rich, savory flavor that feels restaurant-quality but comes together in under an hour.
Whether you’re cooking for a special occasion or a cozy weeknight dinner, this parmesan risotto delivers comfort and sophistication in every creamy, delicious spoonful. Once you master the basic technique, you’ll find endless ways to customize it with your favorite ingredients and flavors.
Parmesan Risotto
Creamy in texture and full of flavor - this versatile dish is simple to make and brings so much possibility to the table!
Ingredients
Risotto
Instructions
Risotto
- In a sauce pan, heat 5 cups of chicken stock on low heat until warm.
- In a large sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add shallot and sauté until they start to become translucent. Stir in garlic and cook until fragrant, about 30 to 60 seconds.
- Add 1½ cup Arborio rice to the pan and stir to incorporate shallots and garlic. Rice will absorb the remaining olive oil. Add ½ cup white wine (or additional stock if substituting) to deglaze the pan and reduce heat to medium-low.
- When white wine is almost completely absorbed by the rice add 1 cup of chicken stock, salt, and white pepper. Stir continuously until all liquid has been absorbed by the rice. Repeat four more times.
- After the last addition of chicken stock, add 2 tablespoons butter and 1 cup fresh grated parmesan cheese. Risotto should be tender, not mushy, and creamy in texture.