Risotto Recipe

With only 6 basic ingredients, this Parmesan risotto recipe delivers surprising depth and a restaurant-quality creaminess. If you've struggled to make perfectly rich, velvety, and tender risotto in the past, this easy recipe will have you cooking like a true Italian in no time.

Course Side Dish

Cuisine Italian

Keyword risotto

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 590kcal

Ingredients

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 stock and cook the aromatics. In a saucepan over medium-high, bring 4 cups chicken stock to a simmer, then lower so the stock stays warm. Melt 2 tablespoons butter in a heavy-bottomed skillet over medium. Add 1 small finely chopped onion, and sauté until soft, about 5 minutes, stirring occasionally. Add 2 more tablespoons butter, melt, and stir in 1 ½ cups Arborio rice until well coated. Add ½ cup wine, stir, and cook until evaporated.
Add warm stock to the rice 1 cup at a time. Add 1 cup hot chicken stock to the rice mixture, stir in well, and cook over medium heat until the liquid is absorbed. Continue adding the stock, 1 cup at a time, stirring constantly until the previous liquid is absorbed before adding more.
Cook the rice just until tender but still firm to the bite and the mixture is creamy, between 25 and 30 minutes.
Add more butter, Parmesan cheese, and serve. Stir in the remaining 2 tablespoons butter and ½ cup grated Parmesan cheese. Garnish with a sprinkling of chopped parsley and more Parmesan cheese if desired. Serve immediately.

Nutrition