creamy parmesan risotto recipe

Written ByJenny Smyth Posted on
creamy parmesan risotto recipe
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The Best creamy parmesan risotto recipe

I’ve been making creamy parmesan risotto for my family for years, and it’s always a hit. The dish originates from Italy, where it’s known as ‘risotto alla parmigiana.’ The name refers to the parmesan cheese that’s a key ingredient in this recipe.

Risotto is a classic Italian dish made with arborio rice, and when cooked with parmesan cheese, it becomes creamy and rich. I love how the cheese melts into the rice, creating a velvety texture that’s simply divine. My kids adore this dish, and it’s often requested for special occasions.

I’ve found that risotto is also an excellent way to get in some extra vegetables, as you can easily add steamed broccoli or asparagus to the pot. When I make this dish, I use high-quality ingredients to ensure the best flavor. The arborio rice is particularly important, as it has a higher starch content than other types of rice, which makes it perfect for risotto.

I’ve tried using other types of rice before, but they just don’t have the same effect. I also like to use a combination of grated parmesan and shaved parmesan for added texture and flavor. When I’m cooking risotto, I find that using a high-quality broth makes all the difference.

It adds depth and richness to the dish without overpowering the other flavors.

Creamy Parmesan Risotto

Creamy Parmesan Risotto

4.6 from 1546 votes

This classic Italian risotto is cooked slowly with arborio rice, white wine, and broth until creamy and tender. Finished with butter and freshly grated Parmesan cheese, it makes a rich and comforting side dish or a satisfying main course.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Risotto

1 1/2 cups arborio rice
4 cups chicken or vegetable broth, warmed
1/2 cup dry white wine
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
2 tablespoons olive oil

👨‍🍳Directions

1In a large heavy-bottomed saucepan over medium heat, warm 2 tablespoons of olive oil.
2Add the finely chopped onion and cook, stirring frequently, until softened and translucent, about 4 to 5 minutes.
3Add the minced garlic and cook for 1 minute until fragrant, stirring constantly.
4Add the arborio rice and stir to coat the grains with oil, cooking for 1 to 2 minutes until the edges of the rice become translucent.
5Pour in the dry white wine and stir until it is mostly absorbed by the rice, about 1 to 2 minutes.
6Reduce the heat to medium-low and begin adding the warm broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
7Continue adding broth and stirring for about 18 to 20 minutes, or until the rice is tender but still has a slight bite (al dente) and the risotto is creamy and thick.
8You may not need all the broth; the risotto should flow slowly when you tilt the pan.
9Remove the pan from the heat.
10Stir in 3 tablespoons of unsalted butter and 1/2 cup of freshly grated Parmesan cheese until melted and fully incorporated.
11Season with salt and freshly ground black pepper to taste.
12Serve immediately in warm bowls.

🔧Equipment

Large heavy-bottomed saucepan or Dutch oven
Wooden spoon or silicone spatula
Ladle
Cutting board
Chef’s knife
Grater

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 8g❤️Cholesterol: 35mg🧂Sodium: 780mg🌾Total Carbs: 48g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 10g

📝Notes

For best results, use a high-quality Parmesan cheese and grate it yourself. The broth should be kept warm on the stove to maintain a steady cooking temperature. Stirring frequently is key to developing the creamy texture.

Watch Video Of How Creamy Parmesan Risotto Works

This creamy parmesan risotto recipe is always a good idea for any occasion. It’s easy to make and can be customized with your favorite vegetables or proteins.

One of my favorite ways to serve this dish is with roasted chicken or pan-seared shrimp on top. The leftover risotto also freezes beautifully, so feel free to store any excess in an airtight container for up to 3 months.

❓ Frequently Asked Questions About Creamy Parmesan Risotto

Q: What type of cheese should I use for this recipe?

For this creamy parmesan risotto recipe, you’ll want to use a high-quality parmesan cheese that’s freshly grated or shaved. You can also mix in some grated mozzarella or ricotta for added creaminess.

Q: Can I make this recipe with gluten-free Arborio rice?

Yes, you can make this recipe with gluten-free Arborio rice. Just be sure to check the ingredient label to ensure that the rice is processed in a dedicated gluten-free facility.

Q: How do I prevent the risotto from becoming too sticky?

To prevent the risotto from becoming too sticky, be sure to cook it slowly over low heat, stirring constantly. You can also add a little bit of white wine or chicken broth to help loosen up the rice.

Q: Can I make this recipe ahead of time?

You can make this recipe ahead of time by cooking the risotto until it’s almost done, then refrigerating it until you’re ready to finish cooking it.

Q: What if my risotto becomes too thick?

If your risotto becomes too thick, you can add a little bit of warm water or broth to thin it out.

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