This creamy Parmesan risotto is warm, comforting, and oh-so-cheesy! Made with Arborio rice, it becomes wonderfully smooth as it cooks, soaking up flavors along the way.
You can stir in veggies or herbs for an extra twist. I love to pair it with a nice salad—it makes a perfect dinner. Plus, who can say no to all that cheesy goodness? 🧀
Key Ingredients & Substitutions
Arborio Rice: This short-grain rice is essential for risotto’s creamy texture. If you’re in a pinch, you can use Carnaroli or Vialone Nano rice, which also work well.
Broth: Chicken broth adds depth, but vegetable broth is a great vegetarian option. Homemade broth is ideal for fresh flavor, but store-bought works just fine!
Onion: Yellow onions are the best choice for their sweetness. You could use shallots for a more delicate flavor, or even leeks for a different twist.
White Wine: This adds a nice acidity. If you prefer not to use alcohol, substitute with extra broth or a splash of lemon juice for brightness.
Parmesan Cheese: Freshly grated is best for melting smoothly. If you’re looking for a dairy-free option, try nutritional yeast or a store-bought vegan cheese alternative.
How Do I Achieve Creamy Risotto?
The key to achieving that creamy, smooth texture lies in the cooking technique. Start by sautéing your onions and garlic, then add the rice to toast it—that enhances the flavor. After you’ve added the wine, it’s all about patience:
- Keep your broth warm so the temperature of the mixture remains consistent.
- Add one ladle of broth at a time and stir frequently. This helps the rice release its starches, making risotto creamy!
- Don’t rush; allow the rice to absorb liquid before adding more, stirring every so often as you go.
- Cook until the rice is creamy and tender yet still has a bit of bite—this is the perfect al dente texture!
Finish off with butter and Parmesan for extra richness. Enjoy making this delightful dish—it’s a real crowd-pleaser!
How to Make Creamy 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
- 2 tbsp olive oil or unsalted butter
- ½ cup dry white wine (optional)
- 1 cup freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper, to taste
- Fresh thyme or parsley, for garnish (optional)
How Much Time Will You Need?
This delicious Parmesan risotto takes about 10 minutes to prepare and approximately 20 minutes to cook. With a total time of about 30 minutes, you can enjoy a creamy, comforting meal in no time!
Step-by-Step Instructions:
1. Prepare the Broth:
Start by warming your chicken or vegetable broth in a large saucepan over low heat. Keep it at a gentle simmer while you work on the risotto.
2. Sauté the Vegetables:
In a heavy-bottomed skillet or saucepan, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until it’s fragrant and golden.
3. Toast the Rice:
Add the Arborio rice to the pan, stirring well to coat the grains with the oil or butter. Toast the rice for about 2 minutes until it looks slightly translucent on the edges. This step enhances the nutty flavor of the rice.
4. Incorporate the Wine:
If you’re using white wine, pour it into the pan now. Stir the mixture until the wine is mostly absorbed by the rice, which will add depth to the flavor.
5. Gradually Add the Broth:
Start adding the warm broth one ladle at a time to the rice, stirring frequently. Wait until the liquid is mostly absorbed before ladling in the next measure. This should take around 18-20 minutes.
6. Check for Creaminess:
Continue to stir and add broth until the rice is creamy and al dente—tender but with a slight bite in the center. You want a nice, silky texture.
7. Finish the Risotto:
Once the rice is at the perfect consistency, remove the pan from heat. Stir in the remaining butter and the grated Parmesan cheese until it melts and becomes creamy. It’s hard to resist tasting it at this stage!
8. Season and Serve:
Add salt and freshly ground black pepper to taste. Serve the risotto immediately, garnished with fresh thyme or parsley and extra Parmesan if desired.
Enjoy your creamy, cheesy Parmesan Risotto! It’s perfect as a main dish or as a side with your favorite protein.
Can I Use Different Types of Rice for Risotto?
While Arborio rice is traditional for risotto due to its high starch content, you can also use Carnaroli or Vialone Nano rice for similar results. Avoid using long-grain rice as it won’t achieve the right creamy texture.
What Can I Substitute for White Wine?
If you prefer not to use wine, you can replace it with additional broth or a splash of lemon juice or white vinegar for acidity. Just ensure to adjust the salt accordingly since broth may already contain sodium.
How Do I Store Leftover Risotto?
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water and warm it slowly on the stovetop, stirring until creamy again.
Is it Possible to Make Risotto in Advance?
Risotto is best served fresh, but if you need to make it ahead, prepare it without the cheese and finalize the cooking with broth and cheese just before serving to maintain that creamy texture. This way, it won’t dry out!