A creamy and comforting Italian rice dish, Parmesan Risotto is a classic for a reason. Its rich, cheesy flavor and velvety texture make it a perfect main course or an elegant side dish. This recipe focuses on achieving that signature creamy consistency with simple, high-quality ingredients.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1.5 cups Arborio rice
- 0.5 cup dry white wine
- 4-5 cups hot chicken broth or vegetable broth
- 0.5 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons unsalted butter, cold
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil and 1 tablespoon of butter in a large, heavy-bottomed saucepan or Dutch oven over medium heat.
- Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
- Add the Arborio rice to the pan and stir constantly for 1-2 minutes, toasting the grains until they are slightly translucent around the edges.
- Pour in the white wine and stir until it is completely absorbed by the rice.
- Begin adding the hot broth, one ladleful at a time, stirring frequently until each addition of liquid is almost completely absorbed before adding the next.
- Continue this process for about 18-20 minutes, or until the rice is al dente – tender but still with a slight bite in the center.
- Remove the pan from the heat. Stir in the grated Parmesan cheese and the remaining 2 tablespoons of cold butter until the risotto is smooth and creamy.
- Season with salt and black pepper to taste.
- Serve immediately, garnished with extra grated Parmesan cheese.
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