Print

Creamy Parmesan Risotto

A close-up of a bowl filled with creamy risotto, topped with fresh herbs and black pepper.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A restaurant-quality creamy risotto made with Arborio rice, Parmesan cheese, and a touch of white wine. Perfect for a special dinner at home.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1.5 cups Arborio rice
  • 0.5 cup dry white wine
  • 6 cups hot chicken or vegetable broth
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the Arborio rice and cook, stirring constantly, for 2 minutes until the edges of the grains look translucent.
  4. Pour in the white wine and stir until it is completely absorbed by the rice.
  5. Begin adding the hot broth, one ladleful at a time, stirring constantly until each addition of liquid is almost completely absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente (tender but with a slight bite).
  6. Remove the pot from the heat. Stir in the grated Parmesan cheese and chopped parsley.
  7. Season with salt and freshly ground black pepper to taste. Serve immediately.

Notes

  • For an even richer flavor, you can use a combination of chicken and vegetable broth.
  • Ensure your broth is kept hot throughout the cooking process.
  • Stirring frequently is key to releasing the starch from the rice, creating the creamy texture.
  • You can substitute Carnaroli rice for Arborio if preferred.

Nutrition

Find it online: https://delicerecipe.com/creamy-risotto-recipe/