Description
This easy, creamy Parmesan risotto turns Arborio rice, warm broth, butter, and Parmigiano-Reggiano into a silky, luxurious dish. It’s weeknight-friendly comfort that doubles as a dinner-party centerpiece—and a perfect base for variations like garlic-parm, four-cheese, mushroom, shrimp, or scallop risotto.
Ingredients
Scale
Ingredients
- 1 1/2 cups Arborio (or Carnaroli) rice
- 2 tbsp olive oil
- 2 tbsp butter, divided
- 1 small onion or shallot, finely chopped
- 2 cloves garlic, minced (optional, for garlic-parm)
- 6 cups vegetable or chicken broth, kept warm
- 1/2 cup dry white wine (optional; sub broth)
- 1 cup freshly grated Parmesan (Parmigiano-Reggiano)
- Kosher salt & black pepper, to taste
- Chopped parsley or thyme, for garnish (optional)
Instructions
- Sauté aromatics: In a wide pan over medium heat, warm olive oil and 1 tbsp butter. Add onion (and garlic, if using); cook 3–4 minutes until soft and fragrant.
- Toast rice: Stir in Arborio; cook 2 minutes, coating grains until edges look slightly translucent.
- Deglaze: Add wine (or a ladle of broth); stir until mostly absorbed.
- Add warm broth gradually: Ladle in about 1 cup hot broth at a time, stirring frequently and adding more only when liquid is nearly absorbed. Continue 18–20 minutes until rice is al dente and creamy.
- Finish (mantecatura): Off heat, stir in remaining 1 tbsp butter and Parmesan. Season with salt & pepper. Garnish with herbs and serve immediately.
Notes
- Keys to creaminess: Use Arborio/Carnaroli, add warm broth gradually, and stir gently to release starch without breaking grains.
- Cheese matters: Freshly grated Parmesan melts smoother than pre-grated.
- Make-ahead: Par-cook 10 minutes, spread on a tray to cool, then finish with hot broth before serving.
- Variations: Four-cheese (Parmesan, Fontina, Pecorino, Gorgonzola); mushroom (sautéed mushrooms); seafood (top with seared scallops or fold in cooked shrimp & peas).
- Troubleshooting: Too dry? Add more hot broth. Too loose? Simmer a bit longer. Reheat leftovers with a splash of broth or shape into arancini.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: About 1/4 recipe (~1.5 cups)
- Calories: 480
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 40mg
Keywords: parmesan risotto, creamy risotto, arborio rice, italian risotto, garlic parm risotto, four cheese risotto, shrimp risotto, scallop risotto, easy risotto recipe