Risotto Recipe
There’s something magical about a perfectly executed Creamy Parmesan Risotto You Will Want To Make Again. The rich, velvety texture and deep umami flavor make it a true comfort food classic. After years of testing, I’ve refined this method to be both foolproof and deeply satisfying, delivering restaurant-quality results right from your stovetop.
PrintRisotto
Ingredients
Scale
- 4 cups chicken stock
- 6 tablespoons butter
- 1 small yellow onion, finely chopped
- 1 ½ cups arborio rice or long-grain carolina rice
- ½ cup white wine
- ½ cup freshly grated parmesan cheese
- minced italian flat leaf parsley, optional
Instructions
- Warm the chicken stock in a saucepan over medium-high heat until it simmers. Then reduce the heat to keep it warm.
- In a heavy-bottomed skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
- Add another 2 tablespoons of butter and the arborio rice, stirring until the rice is well coated.
- Pour in the white wine, stirring until it cooks down and evaporates completely.
- Begin adding the warm stock to the rice, one cup at a time, stirring constantly until each cup is fully absorbed before adding more.
- The rice should be tender with a creamy texture, which should take about 25 to 30 minutes total cooking time.
- Finally, stir in the remaining 2 tablespoons of butter and Parmesan cheese. Serve hot, garnished with parsley and additional cheese if desired.
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