Parmesan Risotto
Parmesan Risotto is a creamy and cheesey Italian dish that tastes five stars, yet is easy to make! Short grain rice is cooked with broth until tender and creamy and flavored with parmesan, lemon, and cream.
Serve this as a side dish or add in some veggies (like peas or asparagus) or add shrimp to make it a complete meal.
Ingredients and Substitutions
Making true risotto is easy, but you definitely have to be able to give it some attention.
RICE: Risotto is made with starchy short-grain Italian rice called Arborio. It is cooked on the stovetop in a pan with the addition of both until tender. Because of the high starch content it needs to be stirred frequently to become thick and creamy. While risotto can be made with other grains, arborio is my favorite choice.
BROTH: The chicken stock or broth is used to add great flavor to the dish. Vegetable stock or mushroom stock can be used as a replacement as well.
CHEESE: This recipe uses parmesan cheese but you can use parmigano reggiano, romano, goat or any other melty cheese. It can be omitted all together or swapped for nutritional yeast.
Tips for Making Risotto
This parmesan risotto recipe is easy to make but here are some tips.
- Keep stock or broth warm on low heat on the stove. Risotto can be a long cook but adding warm liquid quickens the cooking time.
- Wine adds great flavor but can be substituted with additional broth if desired.
- Add hot stock, only a ladle at a time. Stir until liquid is completely absorbed into the rice before adding anymore.
- 1 cup Arborio rice
- 1/2 Yellow onion (diced)
- 3 Garlic cloves (minced)
- 1/2 cup White wine
- 1 tbsp Olive oil
- 3 cup Chicken broth or stock
- 1 cup Parmesan cheese (grated)
- 2 tbsp Parsley (chopped)
- 1/2 cup Heavy cream
Add your broth or stock to a pot and keep warm on medium low heat.
Add olive oil and onions to a large pan and cook over medium-high heat until translucent. Stir in rice and garlic and toast for 3-4 minutes.
Add wine to the rice and cook until evaporated.
Ladle in some hot stock 1/2 cup at a time and stir until absorbed. Repeat adding stock and stirring until all the broth is added.
When broth is all added rice should be cooked though - if not, add more broth.
Remove from heat and add cheese and cream.
Garnish with parsley and serve.