Parmesan Risotto Recipe

Risotto is one of those dishes that seams fancy but isn’t complex at all. While the traditional Italian rice dish is prepared with short-grained starchy rice called arborio rice, it can easily be made with a variety of additions for a more unique spin. Here’s my recipe for Parmesan Risotto.

Parmesan Risotto

Ingredients:

1½ cups arborio rice
1 qt. chicken stock
½ cup dry white wine or vermouth
1 medium shallot, finely chopped (can substitute for ½ of a small onion)
3 tbsp. unsalted butter
1 tbsp. olive oil
1/2 cup fresh Parmesan cheese, grated
salt and pepper to taste

Directions

Heat the chicken stock in the microwave or on the stovetop. Set aside.

In a saucepan or sauté pan, heat 1 tbsp. unsalted butter and olive oil. Add the finely chopped onion. Cook the butter, oil, and onion until the onion starts to become translucent. Add the rice and stir briskly, making sure to coat the rice with the butter mixture. Sauté the rice for about 2 minutes, until you notice a slight nutty aroma, making sure the rice doesn’t become toasted or brown. Add the white wine to the rice mixture and stir until it is absorbed.

Add a ladle of the hot chicken stock to the rice mixture and stir until the stock is absorbed. When the rice begins to look dry again, add another ladle of stock and stir until the stock is absorbed. Repeat this ladling process until all of the stock has been added to the rice mixture. Make sure to stir continually so you don’t scorch the rice. The rice should start to look creamy.

Total cooking time for risotto should be 20–30 minutes. The risotto is done when it’s al dente.

Stir in the remaining butter and about 1/4 cup of the cheese and stir until blended.

Serve and top with freshly grated parmesan cheese.

Need a wine pairing?

Try a a light creamy Chardonnay (or a White Burgundy),or a Pinot Bianco would pair nicely with this rich, creamy savory dish. If you want read, try a Pinot Noir or a Barolo.

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Jana

Jana Seitzer is a writer, traveler, podcaster, and geek. Although well-versed in many fictional universes, Star Wars & Marvel have always been her favorites.

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Comments

Jen says

September 23, 2014 at 2:51 pm

This sounds like a really nice recipe to serve company, and I love that you give a wine pairing suggestion! Thanks for sharing!

Carissa Pelletier says

September 23, 2014 at 6:02 pm

Risotto is that one recipe I get worried about trying to make on my own, but I will try this!

Katie says

September 23, 2014 at 7:18 pm

I have always failed with risotto. This looks really good though! Might just have to give it a try again 🙂

Maria Iemma says

September 27, 2014 at 8:17 am

I always thought risotto was a difficult recipe but reading your post I am emboldened to try and make it. Looks delicious and I know my family will be impressed if I can pull it off.

- Jana says
  
  October 9, 2014 at 7:57 am
  
  It’s labor intensive because you can’t let it burn, but definitely easy to make overall.
  
Rachel G says

November 22, 2014 at 11:04 am

I love risotto! Can’t wait to try this recipe.

G K says

July 19, 2015 at 11:42 am

I’ve always wanted to try risotto, and this sounds perfect. I love rice and Parmesan. The shallot is a nice tough.

Parmesan Risotto Recipe