Creamy Parmesan Risotto

A classic, creamy risotto made with Arborio rice, Parmesan, and white wine.

• Prep: 10 minutes
• Cook: About 26-32 minutes, plus warming broth
• Total: About 36-42 minutes or longer
• Servings: 4

Ingredients

• 5–6 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 2 tablespoons butter, divided
• 1/2 medium onion, finely diced
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine, optional
• 3/4 cup finely grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Chopped parsley, for serving (optional)

Instructions

1. Warm the broth: Place the broth in a saucepan and keep it hot over low heat. Adding cold broth will interrupt the cooking process.
2. Cook the aromatics: Heat the olive oil and 1 tablespoon butter in a wide pot over medium heat. Add the onion and cook for 4–5 minutes, until soft. Add the garlic and cook for 30 seconds.
3. Toast the rice: Add the dry Arborio rice. Cook for about 2 minutes, stirring frequently, until the edges of the grains look slightly translucent.
4. Add the wine: Pour in the white wine immediately after toasting the rice. Stir for 1–2 minutes, until the wine is almost completely absorbed. If omitting the wine, proceed directly to the broth.
5. Add the broth gradually: Add approximately 3/4 cup of hot broth. Stir regularly until it is mostly absorbed. Continue adding broth one ladle at a time, allowing each addition to absorb before adding the next.
6. Check the rice: After 18–22 minutes, taste the rice. It should be creamy and tender with a slight bite in the center. You may not need all the broth.
7. Finish the risotto: Remove the pot from the heat. Stir in the remaining tablespoon of butter and the Parmesan. Add a splash of hot broth if needed to loosen the consistency.
8. Season with salt and black pepper. Garnish with parsley and serve immediately.

Notes

• Properly finished risotto should slowly spread across the plate rather than stand stiffly like mashed potatoes.
• Keep it slightly loose when finishing because it thickens quickly as it rests.
• For vegetable risotto, roast mushrooms, peas, asparagus, zucchini, eggplant, or bell peppers separately and fold them in near the end. This preserves their texture and prevents the risotto from becoming watery.

Dietary Notes

Chicken broth is not vegetarian. Use vegetable broth and vegetarian-rennet Parmesan-style cheese for that variation. Check ingredient labels and cross-contact information for allergies.

Safe Handling

Refrigerate promptly in shallow containers at 40°F or below, within 2 hours of preparation (1 hour above 90°F). Use within 3-4 days. Reheat leftovers to 165°F; bring soups and sauces to a rolling boil when reheating. Thaw frozen portions in the refrigerator, not on the counter.

USDA leftover handling guidance.