This creamy Parmesan risotto is a warm hug in a bowl! Made with rice, butter, and lots of cheese, it’s hearty and so comforting. Perfect for chilly nights!
It takes a bit of stirring, but trust me, it’s worth it! I love serving it with a sprinkle of black pepper on top—yum! It really brings out the cheesy goodness! 🧀✨
Key Ingredients & Substitutions
Arborio Rice: This short-grain rice is essential for that creamy texture. If you can’t find it, you can use Carnaroli or Vialone Nano, which are also good options for risotto. Just avoid using long-grain rice as it won’t give the same results!
Broth: Chicken or vegetable broth adds flavor. If you’re looking for a lighter option, use low-sodium broth. You can also use homemade broth if available—it’s even better!
Onion and Garlic: Fresh onion and garlic create a flavorful base. You could use shallots instead of onions for a bit of sweetness, or onion powder for a different flavor kick.
Parmesan Cheese: Freshly grated Parmesan is key for creaminess. If you’re in a pinch, Pecorino Romano can be a good substitute, but it has a sharper taste. Nutritional yeast is a great dairy-free alternative!
How Can You Make Sure Your Risotto Turns Out Creamy?
The secret to a luscious risotto lies in the cooking technique. You’ll need to stir frequently while gradually adding broth to help release the starch from the rice.
- Keep broth warm: This helps the rice cook evenly. You don’t want to cool it down with cold liquid!
- Add broth gradually: Start with one ladleful, stirring until absorbed. This releases starch and creates the creamy texture.
- Check for doneness: You want the rice to be al dente—not too hard, but not mushy. Taste a few grains as you approach cooking time to get it just right!
- Finish with cheese and butter: This adds a final creaminess and flavor. Stir well to combine!
Delicious Parmesan Risotto
Ingredients You’ll Need:
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable broth, kept warm
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- ½ cup dry white wine (optional)
- 1 cup freshly grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for garnish)
How Much Time Will You Need?
You’ll need about 30 minutes total. This includes 5-10 minutes for prep (chopping the onion and garlic, measuring the ingredients) and about 20 minutes for cooking the risotto. A nice, quick process for such a delight!
Step-by-Step Instructions:
1. Prepare Your Broth:
In a large saucepan, heat the broth over low heat to keep it warm. This is important, as adding cold broth will interrupt the cooking process of the rice.
2. Sauté the Onion:
In a separate large pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, around 4-5 minutes. You want it to be nice and tender!
3. Add Garlic:
Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Be careful not to let it burn!
4. Toast the Rice:
Stir in the Arborio rice, making sure each grain is coated with the butter. Lightly toast the rice for about 2 minutes. You should smell a lovely nutty aroma!
5. Incorporate Wine:
If you’re using it, pour in the white wine and stir until it is mostly absorbed by the rice. This adds great flavor to your risotto!
6. Add Broth Gradually:
Here comes the fun part! Begin adding the warm broth one ladle at a time, stirring frequently. Make sure to wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is tender and creamy but slightly firm to the bite. Stirring often helps, so don’t be shy!
7. Finish with Cheese and Butter:
Once the rice is ready, remove the pan from heat. Stir in the remaining tablespoon of butter and the freshly grated Parmesan cheese until everything is melted and well combined. Season with salt and freshly ground black pepper to taste. This is where the magic happens!
8. Serve & Garnish:
Spoon the risotto into serving bowls. Garnish with chopped fresh parsley and a sprinkle of red pepper flakes if you like a little heat.
9. Enjoy:
Serve immediately for the best creamy texture. Dive in and enjoy your comforting Parmesan Risotto!
Can I Use Different Types of Rice?
While Arborio rice is the best choice for risotto because of its high starch content, you can use Carnaroli or Vialone Nano if you can find them. Avoid using long-grain rice, as it won’t give you that creamy texture we desire.
What If I Don’t Have White Wine?
No problem! If you prefer not to use white wine, simply skip it or replace it with an extra ladle of broth. The risotto will still turn out delicious, but the wine does add a nice depth of flavor.
Can I Make This Recipe Vegetarian?
Absolutely! Just use vegetable broth instead of chicken broth. You can also make it vegan by replacing the butter with olive oil and omitting the cheese or using a vegan cheese alternative!
How Should I Store Leftover Risotto?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water to help loosen the risotto, and warm it gently on the stove or in the microwave, stirring frequently. It may not be as creamy as when freshly made, but it’ll still taste great!
