This creamy Parmesan risotto is a warm hug in a bowl! Made with arborio rice, it’s cooked slowly to get that perfect velvety texture and rich cheesy flavor.
I love whipping this up for dinner; it feels fancy while being surprisingly easy! Plus, it’s a great way to impress friends with my “chef skills.” Who doesn’t love cheesy goodness? 😄
Key Ingredients & Substitutions
Arborio Rice: This short-grain rice is a must for risotto because of its high starch content, giving that creamy texture. If you can’t find Arborio, try Carnaroli or Vialone Nano for similar results.
Broth: Using chicken or vegetable broth adds a nice depth of flavor. For a richer taste, homemade broth is ideal, but store-bought works too. You can also substitute with low-sodium broth to control the saltiness.
Onion: A small, finely chopped onion adds sweetness. If you’re in a pinch, shallots or green onions can also work, though they will slightly change the flavor.
White Wine: This is optional but really enhances the flavor. If you don’t want to use wine, you can substitute it with an equal amount of additional broth or even a splash of lemon juice for acidity.
Parmesan Cheese: For the best taste, use freshly grated Parmesan. If you need a substitute, Grana Padano or Pecorino Romano can also add that cheesy goodness.
How Do I Achieve the Perfect Creamy Consistency in Risotto?
One of the main challenges in making risotto is getting that perfect creamy texture. The key is to stir the rice regularly as it cooks and add broth gradually. Here’s how:
- Start with a heavy-bottomed pan to distribute heat evenly.
- Always keep your broth warm on the stove. That helps the rice cook evenly without shocking it.
- Add one ladle of broth at a time and stir continuously until most of it is absorbed. This helps release the starch from the rice, creating creaminess.
- Don’t rush—allow at least 18-20 minutes for the rice to become tender yet slightly firm (al dente).
- Finish with butter and Parmesan off the heat. This is where the extra creaminess comes from!
With these tips, your risotto will turn out perfect every time! Enjoy every creamy bite!
How to Make Parmesan Risotto
Ingredients You’ll Need:
For the Risotto:
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable broth, kept warm
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- ¾ cup dry white wine (optional)
- 1 cup freshly grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh thyme or parsley for garnish (optional)
How Much Time Will You Need?
This delicious Parmesan risotto takes about 10 minutes to prepare and around 20 minutes to cook. In total, you’ll be in the kitchen for about 30 minutes before you can enjoy this creamy goodness!
Step-by-Step Instructions:
1. Prepare the Broth:
Start by heating the chicken or vegetable broth in a saucepan over low heat. Keep it warm but not boiling—this will help the rice cook evenly.
2. Sauté the Aromatics:
In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat until melted. Add the finely chopped onion and sauté until it softens and becomes translucent, about 3-5 minutes. Then, add the minced garlic and cook for another 30 seconds until it becomes fragrant.
3. Toast the Rice:
Stir in the Arborio rice and cook for 1-2 minutes, stirring often. You want the rice to be lightly toasted and well-coated with the oil and butter mixture.
4. Deglaze with Wine:
If you’re using white wine, pour it in now! Stir continuously until it’s mostly absorbed by the rice. This adds a lovely depth of flavor.
5. Add the Broth Gradually:
Start adding the warm broth to the rice one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Keep this up for about 18-20 minutes. You’ll see the rice become creamy, but still remain slightly firm in the center (that’s the al dente!).
6. Finish with Cheese and Butter:
Once the rice is cooked to your liking, remove the pan from heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese until everything is creamy and well combined.
7. Season and Garnish:
Season your risotto with salt and freshly ground black pepper to taste. Serve immediately, garnished with fresh thyme or parsley, and more Parmesan if you like!
Enjoy your creamy, cheesy Parmesan risotto! It’s perfect as a side dish or as a comforting meal on its own!
Can I Use Different Types of Rice for This Recipe?
While Arborio rice is preferred for its creaminess, you can also use Carnaroli or Vialone Nano for similar results. Avoid using long-grain rice like basmati, as it won’t yield the right texture.
Can I Make Risotto Without Wine?
Absolutely! If you prefer not to use wine, simply substitute it with an equal amount of broth or add a splash of lemon juice for acidity. Your risotto will still be delicious!
How Do I Store Leftover Risotto?
Store leftover risotto in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or water to loosen it up, and warm it gently on the stove or microwave, stirring to combine.
Can I Add Other Ingredients to the Risotto?
Definitely! Feel free to add vegetables like peas, mushrooms, or spinach. Cook them along with the onions or stir them in during the last few minutes of cooking for added flavor and nutrition!
