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Classic Parmesan Risotto

A close-up of creamy Parmesan Risotto topped with fresh parsley and a sprinkle of spice in a white bowl.
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Follow these steps to make rich, creamy Parmesan Risotto using the traditional Italian method.

Ingredients

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  • 6 cups hot chicken or vegetable broth
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 cup cold unsalted butter, cut into cubes
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat the broth in a saucepan and keep it at a gentle simmer on a back burner.
  2. In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter with the olive oil over medium heat.
  3. Add the chopped onion and cook until soft and translucent, about 5 minutes. Do not brown the onion.
  4. Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the grains look translucent. This toasts the rice.
  5. Pour in the white wine. Stir and cook until the wine is completely absorbed by the rice.
  6. Add one ladleful (about 1 cup) of the hot broth to the rice. Stir continuously until the liquid is almost fully absorbed.
  7. Continue adding the broth one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process takes about 18 to 20 minutes. The rice should be creamy but still firm to the bite (al dente).
  8. Remove the pot from the heat. This is the mantecatura step.
  9. Stir in the 1 cup of grated Parmesan cheese and the 1/4 cup of cold butter cubes vigorously. Stir until the butter and cheese are fully melted and incorporated, creating a smooth, creamy texture.
  10. Season with salt and pepper to taste. Serve immediately in warm bowls, topped with extra Parmesan cheese.

Notes

  • Use high-quality, freshly grated Parmesan cheese for the best flavor. Pre-grated cheese often contains anti-caking agents that prevent smooth melting.
  • Keep your broth hot throughout the cooking process; adding cold broth stops the cooking and ruins the texture.
  • If you prefer a tangier flavor, substitute 1 tablespoon of lemon zest for a small amount of the final butter addition.
  • If the risotto seems too thick at the end, stir in a splash more hot broth until you reach a flowing, wave-like consistency (all’onda).

Nutrition

Find it online: https://magazinemeal.com/parmesan-risotto-recipe-easy-way/