Description
This creamy Parmesan Risotto recipe features tender arborio rice cooked slowly with garlic, shallots, white wine, and chicken broth, finished with freshly grated Parmesan cheese for a comforting and flavorful dish perfect as a side or main course.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- â…› teaspoon kosher salt
- 2 cloves garlic, minced
- 1½ cups dry arborio rice
- ½ cup white wine
- 4 cups low-sodium chicken broth (or vegetable broth), warmed and divided
- â…“ cup freshly grated Parmesan cheese
- Chopped fresh parsley (optional, for topping)
Instructions
- Heat the oil: In a large saucepan over medium heat, warm 1 tablespoon of olive oil until hot but not smoking.
- Sauté shallots: Add the finely chopped shallot and ⅛ teaspoon kosher salt, cooking for 2-3 minutes until the shallots are softened and translucent.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Toast rice and add wine: Stir the 1½ cups of arborio rice into the pan with the shallots and garlic, coating each grain in oil, then pour in ½ cup white wine. Cook over low heat, stirring constantly until the wine is mostly absorbed.
- Gradually add broth: Add ½ cup of warmed chicken broth to the rice, stirring continuously until the liquid is fully absorbed. Repeat this step, adding broth ½ cup at a time, stirring frequently to develop a creamy texture. Continue until all 4 cups of broth have been incorporated and the rice is tender but still al dente.
- Finish risotto: Stir in â…“ cup freshly grated Parmesan cheese until melted and the risotto achieves a smooth, creamy consistency.
- Garnish and serve: Spoon the risotto into bowls and optionally sprinkle with chopped fresh parsley before serving hot.
Notes
- Use low-sodium broth to better control saltiness.
- Keep the broth warm throughout cooking to maintain consistent cooking temperature.
- Stirring constantly helps to release the starch from the rice for a creamy texture.
- White wine can be substituted with more broth if preferred, but it adds depth of flavor.
- For a vegetarian version, use vegetable broth instead of chicken broth.
