This Parmesan risotto is the ultimate comfort food. Its creamy texture and nutty, cheesy flavor make it irresistible. It’s a versatile dish that pairs well with everything from roasted vegetables to grilled meats or seafood. Plus, it’s naturally gluten-free and made with simple, wholesome ingredients. Once you’ve mastered the technique, you’ll want to make it again and again.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Arborio rice
Unsalted butter
Olive oil
Shallot or onion, finely chopped
Garlic, minced
Dry white wine (optional)
Warm chicken or vegetable broth
Freshly grated Parmesan cheese
Salt
Freshly ground black pepper
Directions
In a medium saucepan, warm the broth and keep it at a gentle simmer.
In a separate large pan or deep skillet, heat olive oil and half the butter over medium heat.
Add the chopped shallot or onion and sauté until soft and translucent, about 2–3 minutes.
Stir in the garlic and cook for another 30 seconds.
Add the Arborio rice and stir for 1–2 minutes until the grains are well-coated and slightly translucent at the edges.
If using, pour in the white wine and stir until mostly absorbed.
Begin adding the warm broth one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next.
Continue this process for about 18–20 minutes, or until the rice is tender but still slightly al dente and the mixture is creamy.
Remove from heat and stir in the remaining butter and Parmesan cheese until melted and well combined.
Taste and season with salt and pepper as needed. Serve hot.
Mushroom Risotto: Sauté sliced mushrooms along with the onions for an earthy twist.
Lemon Parmesan Risotto: Add lemon zest and a squeeze of lemon juice for brightness.
Spinach Risotto: Stir in fresh spinach near the end of cooking for added color and nutrition.
Truffle Risotto: Drizzle with truffle oil before serving for a luxurious finish.
Cheese Blend: Mix in other cheeses like Pecorino Romano or Gruyère for a more complex flavor.
Storage/Reheating
Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
To reheat, add a splash of broth or water to a saucepan and warm the risotto over medium-low heat, stirring until it returns to its creamy consistency. You can also reheat it in the microwave in short intervals, stirring and adding liquid as needed.
FAQs
What is Arborio rice and why is it used for risotto?
Arborio rice is a short-grain rice with a high starch content that creates the creamy texture risotto is known for.
Can I use regular rice instead of Arborio?
It’s not recommended, as regular rice lacks the starch content needed for a creamy risotto.
Do I have to stir constantly?
You don’t have to stir nonstop, but frequent stirring is essential to release the rice’s starch and prevent sticking.
Can I make risotto without wine?
Yes, you can skip the wine and use more broth—it will still be delicious.
How do I know when the risotto is done?
The rice should be tender with a slight bite (al dente), and the mixture should be creamy but not soupy.
What kind of Parmesan should I use?
Use freshly grated Parmesan cheese for the best flavor and texture. Avoid pre-shredded varieties.
Is risotto gluten-free?
Yes, as long as your broth and other ingredients are gluten-free, risotto is naturally gluten-free.
Can I freeze risotto?
Risotto is best enjoyed fresh, but you can freeze leftovers. Reheat gently with extra liquid to restore creaminess.
What can I serve with Parmesan risotto?
It pairs well with roasted vegetables, grilled chicken, seafood, or a simple green salad.
Can I make it ahead of time?
Risotto is best served immediately, but you can partially cook it ahead, then finish with the last few ladles of broth and cheese before serving.
Conclusion
Parmesan risotto is a rich, comforting dish that brings elegance to any meal. With its creamy texture and savory depth, it’s a versatile recipe you can enjoy as a main or a side. Whether you’re cooking for a cozy dinner or entertaining guests, this risotto is sure to impress with its simplicity and classic flavor.
Parmesan risotto is a creamy and comforting Italian dish made with Arborio rice, warm broth, and freshly grated Parmesan cheese. Its luxurious texture and savory flavor make it a perfect side or main course.
Author:Catherine
Prep Time:5 minutes
Cook Time:25–30 minutes
Total Time:30–35 minutes
Yield:4 servings
Category:Main Course, Side Dish
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
1 cup Arborio rice
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 small shallot or 1/2 onion, finely chopped
2 cloves garlic, minced
1/4 cup dry white wine (optional)
4 cups warm chicken or vegetable broth
3/4 cup freshly grated Parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste
Instructions
In a medium saucepan, warm the broth and keep it at a gentle simmer.
In a large pan or deep skillet, heat the olive oil and half of the butter over medium heat.
Add the chopped shallot or onion and sauté until soft and translucent, about 2–3 minutes.
Stir in the garlic and cook for another 30 seconds.
Add the Arborio rice and stir for 1–2 minutes until the grains are well-coated and slightly translucent at the edges.
If using, pour in the white wine and stir until mostly absorbed.
Begin adding the warm broth one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next.
Continue this process for about 18–20 minutes, or until the rice is tender but still slightly al dente and the mixture is creamy.
Remove from heat and stir in the remaining butter and Parmesan cheese until melted and well combined.
Taste and season with salt and pepper as needed. Serve hot.
Notes
Use freshly grated Parmesan for the best flavor and texture.Frequent stirring is key to developing the creamy consistency.Keep the broth warm while cooking to maintain an even cooking temperature.Optional white wine adds depth, but you can omit it if preferred.Serve immediately for best texture, or finish cooking just before serving if making ahead.
