Classic Parmesan Risotto
Classic Parmesan Risotto
Ingredients
For the Risotto Base
- 2 tablespoons olive oil
- 1 shallot, finely minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 4 cups chicken broth, warm
- 2 tablespoons butter, cold, cut into pieces
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Warm the broth: In a medium saucepan, gently heat the chicken broth over low heat. Keep it warm throughout the cooking process. This ensures the risotto cooks evenly and maintains temperature.
⏱️ 5 min
- 2
Sauté shallot: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the minced shallot and cook until softened and translucent, about 3 to 4 minutes. Do not allow it to brown, as this can make it bitter.
⏱️ 4 min
- 3
Toast rice: Add the Arborio rice to the pot with the shallot. Stir constantly for 1 to 2 minutes, toasting the grains until the edges are translucent but the center is still opaque. This step helps the rice absorb liquid evenly.
⏱️ 2 min
- 4
Deglaze with wine: Pour in the white wine and stir continuously until it is completely absorbed by the rice, about 2 to 3 minutes. The alcohol will evaporate, leaving behind a subtle flavor.
⏱️ 3 min
- 5
Add broth gradually: Begin adding the warm broth, 1/2 cup at a time, stirring constantly. Wait until each addition of broth is almost completely absorbed by the rice before adding the next. This constant stirring releases the starches, creating a creamy texture. This process should take about 20 to 25 minutes.
⏱️ 25 min
- 6
Check for doneness: Continue adding broth and stirring until the rice is creamy and al dente (tender but still firm to the bite). You may not need all of the broth, or you might need a little more, depending on the rice and heat level.
- 7
Finish the risotto: Remove the pot from the heat. Stir in the cold butter pieces and freshly grated Parmesan cheese until melted and incorporated. This step, known as 'mantecatura', makes the risotto extra creamy and rich. Season with salt and freshly ground black pepper to taste.
⏱️ 2 min
- 8
Serve: Let the risotto rest for 1 to 2 minutes, then spoon into warm bowls. Garnish with fresh chopped parsley and serve immediately with extra Parmesan cheese on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Parmesan Risotto
Ingredients
For the Risotto Base
- 2 tablespoons olive oil
- 1 shallot, finely minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 4 cups chicken broth, warm
- 2 tablespoons butter, cold, cut into pieces
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Warm the broth: In a medium saucepan, gently heat the chicken broth over low heat. Keep it warm throughout the cooking process. This ensures the risotto cooks evenly and maintains temperature.
⏱️ 5 min - 2
Sauté shallot: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the minced shallot and cook until softened and translucent, about 3 to 4 minutes. Do not allow it to brown, as this can make it bitter.
⏱️ 4 min - 3
Toast rice: Add the Arborio rice to the pot with the shallot. Stir constantly for 1 to 2 minutes, toasting the grains until the edges are translucent but the center is still opaque. This step helps the rice absorb liquid evenly.
⏱️ 2 min - 4
Deglaze with wine: Pour in the white wine and stir continuously until it is completely absorbed by the rice, about 2 to 3 minutes. The alcohol will evaporate, leaving behind a subtle flavor.
⏱️ 3 min - 5
Add broth gradually: Begin adding the warm broth, 1/2 cup at a time, stirring constantly. Wait until each addition of broth is almost completely absorbed by the rice before adding the next. This constant stirring releases the starches, creating a creamy texture. This process should take about 20 to 25 minutes.
⏱️ 25 min - 6
Check for doneness: Continue adding broth and stirring until the rice is creamy and al dente (tender but still firm to the bite). You may not need all of the broth, or you might need a little more, depending on the rice and heat level.
- 7
Finish the risotto: Remove the pot from the heat. Stir in the cold butter pieces and freshly grated Parmesan cheese until melted and incorporated. This step, known as 'mantecatura', makes the risotto extra creamy and rich. Season with salt and freshly ground black pepper to taste.
⏱️ 2 min - 8
Serve: Let the risotto rest for 1 to 2 minutes, then spoon into warm bowls. Garnish with fresh chopped parsley and serve immediately with extra Parmesan cheese on the side.
⏱️ 2 min