Creamy Parmesan Risotto Recipe
A creamy and cheesy Italian rice dish, perfect as a side or main course.
Ingredients
- 1 1/2 cup Arborio rice
- 4 cup chicken or vegetable broth, warmed
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 tbsp unsalted butter
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/4 cup heavy cream (optional, for extra creaminess)
- Fresh parsley for garnish
Instructions
- In a large saucepan, heat olive oil and 1 tbsp butter over medium heat. Add the chopped onion and cook until soft, about 3 minutes.
- Add Arborio rice and stir for 1-2 minutes until the grains are slightly translucent.
- Pour in the white wine and cook until it's mostly absorbed.
- Gradually add warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more. Continue for about 20 minutes until the rice is tender and creamy.
- Stir in the Parmesan cheese, remaining butter, salt, and black pepper. Add heavy cream if using.
- Remove from heat, garnish with parsley, and serve warm.
Notes
For the best texture, use warm broth and stir frequently to release the rice's natural starch.