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Home » Dinner » Rice » Parmesan Risotto

Parmesan Risotto

Created: July 15, 2019 Updated: September 10, 2020 by lyuba 19 Comments

29.9K shares
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Risotto is a beautiful Italian rice dish where rice is cooked gradually and slowly with white wine and broth until it reaches creamy consistency. This risotto recipe is simple, made with Parmesan cheese, and goes perfectly with a protein or all on it’s own. It takes about 45 minutes to make and will be worth the little effort it requires. 

Risotto in a bowl being scooped out by a spoon

PARMESAN RISOTTO

So many people order risotto in restaurants and love it but are too scared to make it at home. I’m here to reassure you that there is nothing to worry about and give you my best tips of how to make risotto at home and love it as much as any restaurant. 

It’s true that risotto is not like other rice dishes where you add rice and leave it alone. Risotto does require some tender loving care. It needs liquids added slowly and it needs an occasional stirring. Even though it needs your attention, it does not require undivided attention.

Basic risotto has three main ingredients – rice, broth, and wine. The beauty of it comes from the cooking technique, which brings out the creaminess in rice. That smooth, creamy texture comes from frequent stirring of rice and adding the liquid gradually. You may be tempted to take shortcuts but don’t! 

When adding liquid a little bit at a time and stirring the rice often, it releases the starches in rice. That is what gives risotto it’s beautiful consistency. Without these key steps, the texture will not come out right. 

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Chicken broth being poured into a pot that is sitting on a wood table

adding liquid to the risotto that is in a pan with a wooden spoon

TIPS FOR MAKING RISOTTO

Choose right ingredients – Use arborio rice only for making risotto and choose a good wine. Don’t just pick the cheapest wine just because it will be used for cooking. Wine is an important ingredient in risotto and will affect the taste. So choose a wine that you like to drink.

Hot broth – make sure to heat up broth first and season it with salt and pepper. Adding cold broth to the cooking rice will lower the temperature of the dish and mess with the cooking process. You want to add hot broth to the hot rice as it cooks.

Add liquid gradually – do take your time with risotto and add a little broth at a time. Adding broth gradually and letting rice absorb some liquid at a time will help it release the starches and give you the best texture.

Stir often – stir the rice often but not constant. Constantly stirring will lower the temperature of the dish so you don’t want to stir the entire time. Stir right before and after adding wine and stock, and a couple of times in between.

Use medium or slightly below heat – rice should be simmering while it’s cooking not boiling or cooking too slow. Each stove is slightly different as far as heat settings so use the best setting for a gentle simmer. which could be medium or slightly below medium.

Add cheese at the end – add cheese when rice is just a couple of minutes away from being done. Cheese just needs enough time to melt into the mixture.

Cook rice al dente – cook risotto until rice is al dente, not mushy. You want to taste often to know when rice is ready and you want to cook it until it has a little resistance in the middle when you bite it. If you cook it until competently soft, it will be mushy by the time you eat it.

Add vegetables at the end – if adding vegetables, cook them separately, and mix with rice at the end.

adding broth to risotto that is in a pan with a wooden spoon

adding Parmesan cheese a couple of minutes before risotto is ready into a pan with a wooden spoon

HOW TO MAKE RISOTTO

Combine broth, salt, and pepper in a sauce pot and heat it until simmering. Turn the heat down to low so it stays warm. 

Heat up a large cooking pan over medium heat and add olive oil. Saute onions until it starts to brown and add garlic. Saute just until garlic is fragrant, add rice and stir well. 

Pour in the cup of white wine and stir it to spread everything evenly. Let rice simmer and absorb the wine. Stir a little as rice simmers.

Once wine is absorbed, stir and pour in about a cup of hot broth. Stir and let rice simmer and absorb the liquid. 

Continue to add about a cup of hot broth and letting the rice absorb the liquid. 

When rice is almost done, add shaved Parmesan cheese, stir and let it melt into the risotto. 

Cook risotto until rice is al dente. You want to taste rice often and let it cook until it has a little resistance in the middle when you bite it.

Stir in parsley and serve. 

Parmesan risotto in a bowl with a fork

HOW TO REHEAT RISOTTO

Risotto is very easy to reheat in a pan or in a microwave. You may need to add a little broth when reheating.

Make sure to use a microwave lid to cover the plate if using a microwave for reheating. If using a pan, reheat it over medium-low heat, covered with a lid, and just until the rice is hot.

SOME MORE RECIPES TO TRY

Bacon and Onion Pumpkin Risotto

Creamy Tomato Basil Risotto

Garlic Shrimp Rice Bowl

Chicken and Mushroom Rice Casserole

Mexican Rice Skillet

Broccoli Cheese Rice

Risotto recipe in a bowl with a fork

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Parmesan Risotto

Risotto is a beautiful Italian rice dish where rice is cooked gradually and slowly with white wine and broth until it reaches creamy consistency.
4.46 from 22 votes
Print SaveSaved! Rate
Course: dinner, Main Course
Cuisine: Italian
Keyword: rice, risotto
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Calories: 457kcal
Author: lyuba

Ingredients

  • 2 tbsp olive oil
  • 3 shallots sliced thinly
  • 3 garlic cloves smashed and minced
  • 1 1/2 cups arborio rice
  • 1 cup dry white wine
  • 32 oz chicken or vegetable broth
  • salt
  • fresh cracked black pepper
  • 1/2 cup shaved Parmesan cheese
  • 1 tbsp fresh minced parsley
US Customary - Metric

Instructions

  • Combine broth, salt, and pepper in a sauce pot and heat it until simmering. Turn the heat down to low so it stays warm. 
  • Heat up a large cooking pan over medium heat and add olive oil. Saute onions until it starts to brown and add garlic. Saute just until garlic is fragrant, add rice and stir well. 
  • Pour in the cup of white wine and stir it to spread everything evenly. Let rice simmer and absorb the wine. Stir a little as rice simmers.
  • Once wine is absorbed, stir and pour in about a cup of hot broth. Stir and let rice simmer and absorb the liquid. 
  • Continue to add about a cup of hot broth at a time and letting the rice absorb the liquid before each addition. Remember to stir often but not constantly.
  • When rice is almost done, add shaved Parmesan cheese, stir, and let it melt into the risotto. 
  • Cook risotto until rice is al dente. You want to taste rice often and let it cook until it has a little resistance in the middle when you bite it.
  • Stir in parsley and serve. 

Video

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 457kcal | Carbohydrates: 68g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 1114mg | Potassium: 183mg | Fiber: 3g | Sugar: 4g | Vitamin A: 660IU | Vitamin C: 3.5mg | Calcium: 164mg | Iron: 3.7mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Parmesan risotto recipe in a bowl collage

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

29.9K shares

Filed Under: Dinner, Gluten Free, Rice, Vegetarian

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Sally says

    January 21, 2020 at 7:26 pm

    5 stars
    This was amazing cooked just as written

    Reply
    • LyubaB says

      January 23, 2020 at 10:15 am

      Thank you, Sally!

      Reply
  2. Priscilla says

    January 31, 2020 at 8:41 am

    What would you recommend for a white wine substitute?

    Reply
    • LyubaB says

      February 3, 2020 at 6:37 pm

      Hi, Priscilla! You can use more vegetable stock to substitute the wine.

      Reply
  3. Heather says

    March 27, 2020 at 5:01 pm

    5 stars
    I just made this minus the wine & it was excellent! Hands down the best risotto I’ve ever had. Thank you for an amazing recipe.

    Reply
    • LyubaB says

      March 30, 2020 at 2:13 pm

      Heather, thanks for letting me know you liked the recipe! 🙂

      Reply
  4. Kathy says

    March 29, 2020 at 6:21 pm

    5 stars
    So good. Made this during the COVID 19 stay at home order. Had to change a bit to work with ingredients I had on hand. But, it was amazing! Easy to follow the instructions. The heat the liquid step made the recipe so much faster. I would have eaten the whole pan, but I had to share with my family. I went for seconds and they were gone! You have to try this.

    Reply
    • LyubaB says

      March 30, 2020 at 1:58 pm

      Thank you for the sweet compliment, I am glad you were able to change it up and still make it work! Hope you will try some more of my recipes while your home. Stay safe!

      Reply
  5. Anne says

    April 2, 2020 at 4:36 pm

    Can I double this recipe easily? I’m making for 6 people.

    Reply
    • LyubaB says

      April 23, 2020 at 5:36 pm

      Hi Anne,

      I am so sorry I am just now responding, I happened to see your comment when responding to someone else but we have been having some email problems with comments and didn’t receive yours. You can definitely double this recipe just make sure you have a big enough pan (not a pot) for all the ingredients.

      Reply
  6. Jamie says

    April 21, 2020 at 10:51 pm

    5 stars
    It is important to use the right ingredients, do not rush the cooking process. This recipe requires time so if you don’t have the time save it for when you do. Don’t over stir it. Follow her directions and suggestions! Mine came out restaurant quality! Thanks for sharing.

    Reply
    • LyubaB says

      April 23, 2020 at 5:22 pm

      Hi Jamie,

      Great suggestions! I am so glad you liked the recipe, thank you for taking the time to let me know!

      Reply
  7. Kerima De La Ossa says

    April 24, 2020 at 7:01 pm

    Hi, I couldn’t find chicken broth, can I use chicken stock instead. If so, anything you recommend adding? Thank you!!

    Reply
    • LyubaB says

      April 28, 2020 at 3:51 pm

      Hi, yes you can use stock instead but make sure to taste it before you salt it, sometimes stock is a little more salty.

      Reply
  8. Jeanine Coffman says

    June 6, 2020 at 2:45 pm

    5 stars
    Made the Parmesan Risotto…. it was amazing. As good as my little Italian Grandma use to make

    Reply
    • LyubaB says

      June 8, 2020 at 1:52 pm

      That is such a sweet compliment, thank you!

      Reply
  9. Lois says

    May 19, 2021 at 4:56 pm

    I don’t know much about wine what is a good brand to use

    Reply
  10. Maggie says

    November 4, 2021 at 11:10 am

    Could you use riced cauliflower in this recipe?

    Reply
    • LyubaB says

      November 8, 2021 at 12:12 pm

      You can use cauliflower rice but it won’t be as creamy as risotto and you will have to cook it differently. I would first saute the cauliflower until a little bit browned then take it out and set it aside. Then add garlic and onions to the pan with about 2-3 wine tablespoons of wine and 1/4 to 1/2 cup of broth let the wine and broth simmer a few minutes then add in cheese and let melt a little, stir back in the cauliflower rice for a minute or 2 and then serve.

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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