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This rich and velvety Parmesan risotto is a classic Italian comfort dish. Arborio rice is gently simmered in broth and finished with butter, white wine, and cheese for a creamy, flavorful side or main dish that feels gourmet yet is surprisingly simple.

Ingredients

4 tablespoons unsalted butter, divided
1 tablespoon extra virgin olive oil
½ medium yellow onion (about 1 cup), finely chopped
2 garlic cloves, pressed or grated
½ teaspoon fine sea salt, plus more to taste
7–8 cups low-sodium chicken stock (or vegetable stock)
2 cups arborio rice
1 cup dry white wine
½ cup freshly grated Parmesan cheese, plus extra for serving
Freshly cracked black pepper, for garnish
1 tablespoon chopped fresh parsley, for garnish

Instructions

1. Heat the Stock

In a large saucepan, bring the chicken or vegetable stock to a simmer. Once simmering, reduce heat to the lowest setting to keep it hot but not boiling.

2. Sauté the Aromatics

In a large pot or Dutch oven, heat 2 tablespoons of butter and 1 tablespoon olive oil over medium-low heat.
Add the chopped onion and ½ teaspoon salt. Cook, stirring frequently, for 6–7 minutes until the onion is soft and translucent but not browned.
Add garlic and stir for another 30 seconds until fragrant.

3. Toast the Rice

Add the arborio rice and increase the heat to medium. Stir continuously for about 2 minutes until the rice is lightly toasted and translucent around the edges.

4. Deglaze with Wine

Pour in the white wine and stir until it’s fully absorbed, about 2 minutes.

5. Add Stock Gradually

Begin adding the hot stock one ladle at a time, stirring constantly.
Wait until the liquid is nearly absorbed before adding more.
Continue this process, ladle by ladle, for 20–25 minutes until the rice is creamy and cooked al dente (or to your desired doneness).

6. Finish the Risotto

Once the rice is ready, stir in the remaining 2 tablespoons of butter and the grated Parmesan.
Taste and adjust seasoning with more salt, if needed.
Garnish with extra Parmesan, freshly cracked black pepper, and chopped parsley. Serve warm.

Why You’ll Love This Recipe

Creamy and Comforting: Naturally creamy texture without needing any cream.
Elegant Yet Easy: Feels fancy but made with everyday ingredients.
Customizable Base: A great starting point for endless variations.
Perfect for All Occasions: Works as a cozy weeknight meal or an elegant dinner party dish.

Tips

Use hot stock to maintain the cooking temperature and ensure even absorption.
Stir constantly but gently to encourage creaminess without breaking the rice.
Don’t rush—adding the broth gradually is key to the right texture.
Use freshly grated Parmesan for the best flavor and meltability.

Variations and Substitutions

Cheese Options: Try Pecorino Romano or Grana Padano in place of Parmesan.
Add Veggies: Stir in peas, mushrooms, asparagus, or roasted butternut squash.
Protein Add-Ins: Add shrimp, grilled chicken, or seared scallops for a hearty main.
No Wine? Substitute with an equal amount of stock plus a splash of lemon juice.
Vegetarian: Use vegetable broth and ensure your cheese is vegetarian-friendly.

FAQs

Can I make this ahead of time?
Risotto is best served fresh, but you can prep ingredients in advance. Leftovers can be gently reheated with a splash of stock.

What’s the best rice for risotto?
Arborio is ideal for its high starch content, but Carnaroli or Vialone Nano are also great choices.

Can I use water instead of stock?
You can, but it will be less flavorful. Add extra seasoning if using water.

Serving and Suggestions

Serve as a main dish with a green salad and crisp white wine.
Pair as a side with roasted chicken, steak, or fish.
Top with a poached egg or crispy pancetta for added richness.
Use leftovers to make arancini (fried risotto balls).