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parmesan risotto recipe

Parmesan Risotto Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Vegetarian
Ingredients Method Notes

Ingredients
  

  • 6 cups  vegetable broth
  • 2 tbsp  olive oil
  • 2 tbsp  butter
  • 1 small  onion finely chopped
  • 2 cloves  garlic minced
  • 1 1/2 cups  arborio rice
  • 1/2 cup  dry white wine
  • 1 cup  grated parmesan cheese plus more for serving
  • 1/2 tsp  salt plus more to taste
  • 1/4 tsp  black pepper
  • 2 tbsp  chopped fresh parsley for garnish

Method
 

  1. Heat the vegetable broth in a saucepan over low heat and keep it at a low simmer.
  2. Heat the olive oil and 1 tablespoon of butter in a large, wide pan. Add the onion and cook for about 4 minutes, until soft.
  3. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
  4. Add the arborio rice and stir constantly for about 2 minutes.
  5. Pour in the white wine and stir until mostly absorbed.
  6. Ladle in about 1/2 cup of warm broth at a time, stirring until mostly absorbed before adding more. Repeat for 20 to 25 minutes.
  7. Stir frequently throughout cooking to release the starch.
  8. The rice should be tender with a slight bite, and the texture creamy.
  9. Remove from heat and stir in the remaining butter, parmesan, salt, and pepper.
  10. Let sit for a minute or two, then garnish with parsley and extra parmesan.

Notes

A few small changes can improve texture and flavor. Use a wide, shallow pan instead of a deep pot, since more surface area helps the liquid evaporate evenly as you stir. Warm the broth before adding it, since cold liquid shocks the rice and slows down the cooking process. If you want a richer dish, stir in a splash of heavy cream along with the parmesan at the end. For extra depth, add sautéed mushrooms or roasted vegetables into the risotto during the last few minutes of cooking.