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Creamy Parmesan Risotto

creamy Parmesan risotto - featured image
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A simple and soulful Italian comfort food recipe featuring creamy risotto made with Arborio rice, Parmesan cheese, and a splash of white wine for depth. Perfect for cozy nights and quick dinners.

Ingredients

Scale
  • 1 cup (200 g) Arborio rice
  • 4 cups (960 ml) chicken or vegetable broth, kept warm
  • 3 tablespoons (43 g) unsalted butter, divided
  • 1 tablespoon (15 ml) olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup (120 ml) dry white wine (optional)
  • 1 cup (90 g) freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, a handful chopped (optional)

Instructions

  1. Warm the broth: Pour 4 cups (960 ml) of chicken or vegetable broth into a small saucepan and keep it on the lowest heat setting to stay warm throughout cooking.
  2. Sauté the aromatics: In a heavy-bottomed pan, heat 1 tablespoon (15 ml) olive oil and 1 tablespoon (14 g) butter over medium heat until melted. Add the finely chopped onion and sauté for 4-5 minutes until translucent but not browned. Add minced garlic and cook for 30 seconds until fragrant.
  3. Toast the rice: Add 1 cup (200 g) Arborio rice to the pan and stir well, coating each grain with the butter and oil mixture. Toast for about 2 minutes until edges look translucent and a faint nutty aroma develops.
  4. Deglaze with wine: Pour in ½ cup (120 ml) dry white wine and stir until almost fully absorbed. If skipping wine, use an equal amount of warm broth instead.
  5. Add broth gradually: Add warm broth one ladle (about ½ cup or 120 ml) at a time, stirring gently but constantly. Let the rice absorb the liquid before adding the next ladle. Continue for about 18-20 minutes until rice is tender but still al dente and mixture is creamy.
  6. Check texture: Taste often and adjust broth addition accordingly. The risotto should be creamy, not soupy or dry.
  7. Finish with butter and Parmesan: Turn off heat and stir in remaining 2 tablespoons (28 g) butter and 1 cup (90 g) freshly grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
  8. Garnish and serve: Sprinkle chopped fresh parsley on top for color and freshness. Serve immediately while warm and creamy.

Notes

Keep broth warm to ensure even cooking and creamy texture. Stir gently and often to release starch without breaking grains. Add broth gradually to avoid watery risotto. Use freshly grated Parmesan for best melting and flavor. Season lightly with salt as broth and cheese add saltiness. Risotto is best served fresh but leftovers can be refrigerated up to 3 days and reheated gently with added broth.

Nutrition

Keywords: risotto, creamy risotto, Parmesan risotto, Italian comfort food, Arborio rice, easy risotto recipe, white wine risotto

Find it online: https://zorbmeal.com/creamy-parmesan-risotto-recipe-easy-perfect-italian-comfort-food/