This creamy Parmesan risotto is warm and comforting. It’s made with rice, broth, and plenty of cheese, giving it a rich flavor that’s hard to resist!
Key Ingredients & Substitutions
Arborio Rice: This short-grain rice is vital for that creamy texture. If you can’t find Arborio, you can use Carnaroli or Vialone Nano rice. Even medium-grain rice can work, but the creaminess might not be as great.
Broth: Chicken broth gives a lovely depth of flavor, but vegetable broth is a great choice for a vegetarian version. Homemade broth is best, but store-bought works fine too.
White Wine: While optional, a splash of white wine elevates the taste. Use a dry wine like Sauvignon Blanc for the best results. If you want to skip it, just add a bit more broth instead.
Parmesan Cheese: Authentic Parmigiano-Reggiano is my favorite, providing a rich flavor. If you don’t have Parmesan, Pecorino Romano can serve as a substitute, though it has a stronger taste.
How Do You Get That Creamy Texture in Risotto?
The key to creamy risotto lies in how you add the broth. It’s important to add warm broth gradually, which allows the rice to release starches as it cooks, making the dish creamy. Here’s how to do it right:
- Keep the broth at a gentle simmer in a separate pot while you prepare the risotto.
- Add one ladleful of broth to the rice and stir frequently until it is mostly absorbed before adding more.
- Add your next ladleful and keep stirring. This process helps to build that creamy texture!
- After about 18-20 minutes, taste the rice; it should be al dente and creamy.
Remember, patience and frequent stirring are your best friends for risotto perfection! Enjoy your cooking!
How to Make Parmesan Risotto
Ingredients You’ll Need:
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth, kept warm
- 1/2 cup dry white wine (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh thyme sprigs, for garnish
- Paprika or freshly grated nutmeg, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 20 minutes for cooking, making it a total of about 30 minutes from start to finish. With a little patience and stirring, you’ll have a deliciously creamy risotto ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Broth:
Start by warming your broth in a saucepan over low heat. It should be kept at a gentle simmer throughout the cooking process to help the rice cook evenly.
2. Sauté the Aromatics:
In a separate large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook it until it becomes soft and translucent, which should take about 5 minutes. Then, add the minced garlic and cook for an additional minute until it smells wonderful.
3. Toast the Rice:
Next, add the Arborio rice to the pan, stirring well to coat each grain with the butter and oil mixture. Toast the rice lightly for about 2 minutes, stirring continuously. This step enhances the nutty flavor of the rice.
4. Add Wine (if using):
If you’re using white wine, pour it into the pan now. Stir and cook until the wine is mostly absorbed by the rice, adding more flavor!
5. Gradually Add Broth:
Now it’s time to create that creamy risotto! Start adding the warm broth, one ladleful at a time. Stir frequently and wait until almost all the liquid is absorbed before adding the next ladleful. Keep this up for about 18-20 minutes until the rice is creamy and cooked al dente.
6. Finish with Butter and Cheese:
Once the rice is done, remove the pan from heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese until everything is well combined. Season it with salt and freshly ground black pepper to your liking.
7. Plate and Garnish:
Now it’s time to serve! Spoon the creamy risotto onto plates. Sprinkle extra Parmesan on top and garnish with fresh thyme sprigs. You can also add a light dusting of paprika or nutmeg for an extra touch.
8. Serve and Enjoy:
Enjoy your rich and creamy Parmesan risotto immediately while it’s warm and delicious!
Can I Use a Different Type of Rice?
While Arborio rice is best for achieving that creamy texture, you can use Carnaroli or Vialone Nano rice as alternatives. If those aren’t available, medium-grain rice can also work, but the result may vary in creaminess.
What Can I Substitute for White Wine?
If you prefer not to use wine, simply replace it with an additional ladleful of warm broth. This will maintain the moisture without adding the wine’s flavor. You can also use a splash of lemon juice or vinegar for acidity instead.
How Should I Store Leftover Risotto?
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water and warm gently on the stove or in the microwave, stirring occasionally to maintain its creaminess.
Can I Add Other Ingredients to the Risotto?
Absolutely! Feel free to stir in cooked vegetables like peas, asparagus, or spinach, or even proteins like chicken or shrimp to make it heartier. Just add them in during the last few minutes of cooking for the best results!
