Parmesan Risotto Recipe (with Video)

This is my go-to recipe for classic Risotto. It is a classic Italian side dish with short-grain rice cooked in stock until it’s creamy. Adding parmesan makes it cheesy, decadent, and irresistible. Homemade Risotto is probably the most impressive method for cooking rice. Watch the video tutorial and see how easy it is.

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What is the Secret to a Good Risotto?

In developing this recipe and testing countless variations, I discovered there are a few things that differentiate a decent risotto from a great one:

• High-quality stock – Since the stock is infused into the rice, using homemade chicken or vegetable stock or a good store-bought stock will give you the best flavor. One of my favorite brands is Kettle & Fire and I find it’s the closest in flavor to homemade.
• Risotto Rice – Use a short-grain rice that is high in starch and can absorb liquid without becoming mushy. We use Arborio rice, but Carnaroli or Vialone Nano rice are good options.
• Don’t rinse your rice – the starch on the rice helps to create a creamy risotto so you don’t want to rinse it away.
• Patience – add the chicken stock one ladle at a time and wait for it to incorporate before adding more.
• Cook time – cook the rice to your desired texture. If you like it softer, keep adding more broth at the end. If you like it firmer to the bite, cook it for less time. You’ll know when the texture is right for you by tasting the rice.
• Finishing touches – adding the butter and parmesan at the end transforms this risotto into a decadent side dish and adds tons of flavor.

Ingredients and Substitutions

For the best Risotto, the quality of your ingredients is just as important as the method. Here’s what you will need (scroll down for the full list of ingredients with measurements in the print-friendly recipe card):

• Onion – we use yellow onion and finely chop it up so it blends nicely into the rice.
• Garlic – adds great flavor. We use a garlic press or grate the garlic so the texture blends better with the rice.
• Chicken stock – use homemade chicken stock or high-quality store-bought. It should be low-sodium stock; otherwise, substitute some of it with water so it doesn’t end up too salty. Vegetable broth works great for a vegetarian risotto.
• Short-grain rice – Arborio is our rice of choice, but you can use a different short-grain rice such as Italian Vialone Nano or Carnaroli.
• White wine – use a dry white wine that is drinkable and avoid using anything labeled as ‘cooking wine.’ Some good options include Chardonnay, Moscato, Prosecco, and Sauvignon Blanc. Wine adds great flavor, but you could substitute with more broth and a teaspoon of lemon juice.
• Parmesan Cheese – makes the risotto extra creamy and cheesy. Use it in the recipe and to garnish.

How to Make Risotto

• Heat the stock – In a separate large saucepan, heat your chicken stock to a simmer then reduce to the lowest heat just to keep it very hot without boiling.
• Cook aromatics – in a heavy pot or dutch oven over medium-low heat, add butter and oil, and sautee onions with salt, stirring with a spatula until softened (do not brown the onions). Add garlic and stir for 30 seconds.
• Toast rice – add rice, increase to medium heat, and stir for about 3 minutes until the rice is toasted and starting to look translucent.
• Add white wine – stir in the white wine and continue stirring for 2 minutes or until mostly evaporated.
• Add stock – using a ladle, add one ladle-full at a time and continue stirring until absorbed before adding another ladle-full. Continue this process until the rice reaches your desired doneness. This takes 20-25 minutes.
• Add-ins – add the remaining butter and parmesan cheese then season to taste with salt if needed and serve garnished with more cheese and freshly cracked black pepper.

How do you know when to add more stock?

Once you can scrape the bottom with a spatula and it holds without easily flowing back, add another ladle of stock. Be careful not to wait too long so it doesn’t burn or scorch on the bottom.

When is risotto done cooking?

Similar to pasta, you want to cook the rice until it’s al dente – it should be creamy, thick, and not too soft. Taste until the rice is al dente and just barely crunchy. If you prefer your rice softer, you can add more stock and continue cooking for a few more minutes.

Storing and Reheating Risotto

• To Refrigerate: Once the risotto has cooled to room temperature, store in an airtight container in the refrigerator for 4 to 5 days.
• Freezing: We don’t recommend freezing risotto since it can change the texture of the rice, making it seem hard and grainy.
• To Reheat: Risotto reheats really well. Set a portion in a saucepan and reheat over medium heat with a splash of water to loosen it up, and stirring until it’s hot and creamy again. 

This homemade Risotto recipe is worth the effort. Imagine a bowl of creamy risotto paired with a hunk of Focaccia Bread. Yum!

Serve Risotto With

Risotto is an impressive side dish and feels even more special when paired with simple sides like Roasted Broccoli or Cauliflower, and these savory main courses:

• Pan-Seared Steak
• Surf and Turf
• Baked Salmon
• Lobster Tail
• Shrimp Scampi
• Roasted Beef Tenderloin
• Pan-Seared Cod

Parmesan Risotto

4.96 from 71 votes

Author: Natasha Kravchuk

Follow this technique for how to cook risotto to make the best creamy parmesan risotto which you can modify in so many ways with various add-ins or toppings.

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Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Ingredients 

US CustomaryMetric

Servings: 8 people

• 4 Tbsp unsalted butter, divided
• 1 Tbsp extra virgin olive oil
• 1/2 medium yellow onion, 1 cup finely chopped
• 2 garlic cloves, pressed or grated
• 1/2 tsp fine sea salt, plus more to taste
• 7-8 cups chicken stock, low sodium,* or vegetable stock
• 2 cups arborio rice
• 1 cup dry white wine
• 1/2 cup freshly grated parmesan, plus more to serve
• freshly cracked black pepper, for garnish
• 1 Tbsp parsley , to garnish

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Instructions

• Heat up your chicken stock in a separate large saucepan or pot. Bring it to a simmer then reduce heat to the lowest setting just so it stays hot.
• Place a large pot or 5 1/2 qt dutch oven on a second burner over medium-low heat and add 2 Tbsp butter and oil. Add onions and 1/2 tsp salt and sautee the onions over low heat stirring frequently with a spatula until softened and translucent (don’t brown), about 6-7 minutes. Add garlic and stir another 30 seconds.
• Add rice, increase to medium heat, and stir constantly for 2 minutes until toasted. The rice will start to look translucent and barely golden, about 3 minutes.
• Add white wine to deglaze the pan and stir until the liquid has absorbed, about 2 minutes.
• Add 1 ladle of chicken stock and continue stirring until the rice has absorbed the broth. Add the remaining broth one ladle at a time allowing the liquid to almost completely absorb each time (don’t let it get too dry or it can stick and burn). Continue adding one ladle full at a time while stirring continuously. This process can take around 20-25 minutes depending on your desired doneness.
• Once the rice is firm tender or your desired doneness, add 2 Tbsp butter and freshly grated parmesan (1/2 cup). Season to taste with salt and pepper. Season with more parmesan, pepper and parsley.

Notes

*Homemde chicken stock will produce the best-tasting Risotto. If you aren’t using low-sodium chicken stock, substitute half of the chicken stock with filtered water so it doesn’t end up too salty, and add salt to taste at the end if needed. 

Nutrition Per Serving

333kcal Calories45g Carbs9g Protein11g Fat5g Saturated Fat1g Polyunsaturated Fat4g Monounsaturated Fat0.2g Trans Fat20mg Cholesterol320mg Sodium266mg Potassium2g Fiber1g Sugar271IU Vitamin A1mg Vitamin C73mg Calcium3mg Iron

• Full Nutrition Label
• Nutrition Disclosure

Nutrition Facts

Parmesan Risotto

Amount per Serving

Calories

333

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

5

g

31

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Cholesterol

 

20

mg

7

%

Sodium

 

320

mg

14

%

Potassium

 

266

mg

8

%

Carbohydrates

 

45

g

15

%

Fiber

 

2

g

8

%

Sugar

 

1

g

1

%

Protein

 

9

g

18

%

Vitamin A

 

271

IU

5

%

Vitamin C

 

1

mg

1

%

Calcium

 

73

mg

7

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Side Dish

Cuisine: Italian

Keyword: how to make risotto, Italian risotto, parmesan risotto, risotto, risotto recipe

Skill Level: Medium

Cost to Make: $$

Calories: 333

More Italian Recipes to try

If you love this Risotto, then you won’t want to miss these Italian recipes:

• Chicken Marsala
• Arancini Rice Balls
• Tuscan Chicken
• Panzanella Salad
• Chicken Parmesan
• Lasagna
• Bruschetta
• Zeppole (Italian donuts!)