Classic Parmesan Risotto Recipe
Creamy, comforting, and full of flavor, the Classic Parmesan Risotto Recipe is a true Italian staple. This dish may look fancy, but it's simple and satisfying.
Ingredients
- 1 cup Arborio rice
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small onion finely chopped
- 1/2 cup dry white wine
- 4 cups low-sodium chicken broth warm
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Freshly ground black pepper to taste
- Chopped parsley optional, for garnish
Instructions
- Heat olive oil and 1 tbsp butter in skillet.
- Step 2: Sauté chopped onion until soft, not browned.
- Step 3: Add Arborio rice; stir for 1-2 minutes.
- Step 4: Pour in wine; cook until mostly absorbed.
- Step 5: Add warm broth, 1 ladle at a time.
- Step 6: Stir constantly until liquid is absorbed.
- Step 7: Repeat until rice is tender and creamy.
- Step 8: Stir in remaining butter and Parmesan cheese.
- Step 9: Season with salt and black pepper.
- Step 10: Garnish with parsley. Serve hot and fresh.
Notes
- Always use warm broth for better absorption.
- Stir constantly to release the rice starch.
- Don’t rush—low heat makes it creamy.
- Use fresh Parmesan for best flavor.
- Avoid overcooking or rice gets mushy.
- Add mushrooms or peas for variety.
- Finish with butter for added richness.
- Serve immediately—risotto doesn’t reheat well.