Creamy Parmesan Risotto
This creamy Parmesan Risotto is perfect as a first course or side dish. Serve it alongside a pan-seared steak, add scallops, or toss in mushrooms to make this a delicious meal.
I wish I had some glamorous story of eating risotto at a fancy Italian restaurant or on a romantic vacation to the Eternal City, but I don’t. When I think of risotto, I think of watching all of the chef’s fail miserably attempting to make it on Hell’s Kitchen and the Gordon Ramsay memes saying “if you can’t cook risotto or scallops, you’re about to have a really bad day.”
Don’t let that intimidate you too much. Risotto really isn’t difficult to make, but it is definitely more high maintenance than your favorite minute rice. It will require some extra time and your undivided attention.
While I was making this Parmesan Risotto recipe it made me think about a cooking class I attended in New Orleans not too long ago. The instructor was explaining how her grandmother lovingly taught her to make gumbo, and recalled her saying that she needed to be dedicated to the cause without any distractions. This meant no children running around in the kitchen, because when it comes down to it, “it’s the children or the roux.”
That’s how I felt while making this recipe — when they say constant stirring, they mean constant stirring — no walking away to answer the phone, wipe noses, refill juice cups, or save toddlers from falling down the stairs. It’s the children or the risotto.
What is Risotto?
Risotto is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, onion, and Parmesan cheese.
Basically, risotto is rice cooked in broth. You can make risotto using any kind of stock and toss in any kind of protein or veggies you like, but the key to making restaurant quality risotto at home is the type of rice.
Try this recipe with my favorite homemade chicken stock made in the Instant Pot.
What’s in This Parmesan Risotto?
This easy risotto recipe requires surprisingly few ingredients to create lovely, rich flavor. Here’s what you’ll need to make this cheese risotto recipe:
- Chicken stock
- Olive oil
- Onion
- Arborio rice
- Salt and pepper
- Butter
- Grated Parmesan
- Fresh parsley
Can I Use an Arborio Rice Substitute to Make Risotto?
I’ve had people comment and ask if they can substitute in a different type of rice in this Parmesan Risotto recipe. There are very few substitutions when it comes to making proper risotto. The type of rice matters because of the different starch contents.
For example, a long-grain like basmati or jasmine wouldn’t work here because of their low starch content. Choosing a rice without enough starch will rob this dish of its classic creamy texture.
I use arborio rice in this recipe because it’s the most widely available. It is easy to cook with but be careful, because it can turn mushy when overcooked. Babysitting the arborio rice properly makes the risotto notoriously creamy.
How to Make Risotto
- Bring stock to a simmer in a large saucepan. Keep warm over low heat.
- Heat oil in a Dutch over over medium heat, then add onion.
- Add arborio rice and salt, then cook for 1 minute.
- Add 1/2 cup stock and cook until absorbed, stirring frequently.
- Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
- Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next.
- Remove risotto from the heat, then add in remaining stock, butter, pepper, and cheese.
Can I Add White Wine?
I’m sure you can! I almost never drink wine, so I omitted it. But if you want to add wine to this creamy risotto recipe, I recommend replacing ½ cup of chicken broth with ½ cup white wine as a starting point.
Can I Make This Vegetarian?
Very easily! Simply use vegetable broth instead of chicken broth.
Tips for the Best Risotto
Make sure to use warm stock when making this recipe. Adding cold stock to a hot pan will cool everything down and mess up the cooking process. Keep the stock at a simmer in a separate pan so everything stays hot and cooks evenly.
Don’t add the stock too quickly; you want to cook the rice slowly so that the stock is absorbed. If you dump in the stock all at once, you’re just boiling rice. Also, because the starch is crucial, don’t rinse the rice before cooking it.
You also want to be careful not to over-stir while this creamy risotto is cooking. Stirring the rice constantly will add air into the risotto, cooling it down and making it gluey. Alternatively, if you don’t stir it enough, the rice will stick to the bottom and burn.
It’s helpful to have everything prepped and ready to move before starting this dish. You will need two hands —one for stirring and one for ladling.
Lastly, please use fresh Parmesan and not the stuff from a can. Parmesan is the star of this dish, so you want it to be of decent quality.
More Easy Italian Recipes:
- Italian Stuffed Shells
- Fried Ravioli with Spicy Marinara
- The Easiest Alfredo Sauce
- Lasagna without Ricotta Cheese
- Pasta Primavera
Ingredients
- 5 cups chicken stock
- 1 1/2 tbsp extra-virgin olive oil
- 1 cup onion , diced
- 1 1/2 cups Arborio rice , uncooked
- 1/4 tsp salt
- 1 tbsp unsalted butter
- 1/2 tsp pepper
- 4 oz Parmesan , grated
- 1 tbsp fresh parsley , chopped
Instructions
- Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.
- Heat a Dutch oven over medium heat. Add oil to the pot; swirl to coat. (Everything from here on will be added to this pot.)
- Add onion; cook 5 minutes, stirring occasionally.
- Add the Arborio rice and salt, cook 1 minute, stirring frequently.
- Add 1/2 cup stock; cook 2 minutes or until liquid is absorbed, stirring frequently.
- Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
- Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 20-25 minutes); reserve 1/3 cup stock at last addition.
- Remove pot from heat.
- Stir in reserved remaining stock, butter, pepper, and cheese.
- Top the risotto with parsley.
Absolutely delicious!!! Just as I remember it from Northern Italy. This is the first time I’ve been able to recreate the creamy, flavorable, and slightly al dente risotto. Thank you!!!
Hi Emily! In Step 5; when you add your 1/2 cup of stock, that instead could be a 1/2 cup of white wine, correct? Most recipes that I’ve researched do include wine, for more flavor, is there a reason why you skipped that ingredient? And also, should it be a 1/2 cup of wine or 1 full cup?
Hi Cristina, I skipped that step for two reasons: 1) I almost never drink wine and 2) I wanted to keep the stock warm so that it didn’t cool down the risotto, so I didn’t want to use room temp wine either. I would start with just the 1/2 cup if you decide to substitute. Hope this helps.
@Emily Grace and Christina,
I would highly advise to use only a quarter cup (1/4) wine but it imperative you cook it off otherwise it will be too wine forward! I always sauté my onion, add Arborio then the wine while the rice toasts. That way the wine will cook off and be a much more pleasant taste in the end. Cheers 🥂
Hello! When adding the stock to the Dutch oven, am I using the stock I have simmering in the other pan and putting it in the Dutch oven?
That is correct. You want the stock to be warm, never adding cold or room temperature stock to the risotto.
This is SOOO good! I made it tonight and it was a huge hit with my 4 teenage kids and myself. DELICIOUS!
I have always been intimidated to make risotto, but your post and recipe are so easy to follow and informative that it was super easy….I can honestly say that this is going to be a new “go to” in our house. Thanks again for a great recipe!!
So happy you all enjoyed it, Gwen!
You forgot to add the Parmesan cheese to the recipe!
Nope. It is included in the ingredients list (4oz Parmesan – listed 2nd to last) … and included in Step 9 of the instructions (Stir in reserved remaining stock, butter, pepper, and cheese.). Hope this helps.
I read your intro and got a chuckle. I looked up this recipe due to watching Hell’s Kitchen and thinking, “Gesh you know you need to know scallops, beef wellington, and risotto, for goodness sakes. I have scallops nailed, but have never cooked Risotto. So here I go. Thanks for the recipe.
Haha! Hope you enjoy it!
Hi! My name is Hattie and I’m 13, its my moms birthday tomorrow and she really wants creamy parmasan-y risotto, but she is vegetarian, and I was wondering if the risotto would be just as good with vegetable stock. Thanks for the help!!
Hi Hattie, vegetable stock would work great! Tell your mom Happy Birthday for me!!
You completely nailed it. Parmesan Risotto is one of my top three (along with pumpkins and mushrooms). It’s the first time I see someone outside of Italy nailing it. I love your blog, I found so many interesting recipes (the pancakes ones are mouthwatering). I just want to add that if you don’t have Arborio you can use Roma od Carnaroli as well.
Thank you, Lucre!!
I make this very sane risotto, this is a monthly staple in my kitchen October-April and my fiancé and her daughter love it. It’s foolproof when using an electric pressure cooker. I sauté the onions, throw in the rice, a little broth, cook until translucent, pour in the rest of the chicken broth, add the cheese, salt and pepper, and cook it for 10 minutes 4 minutes to pressurize and 6 to cook, I also substitute green onions for parsley.
I made this and it was amazing. Restaurant quality.
My wife loved it. I doubled the recipe and added 8oz of fresh chopped mushrooms when the broth is introduced. So yummy.
This was my very first time to make risotto and OH. MY. GOSH. So creamy and delicious!! I think I just found a new family favorite!
So glad you enjoyed it, Jessica!
My risotto was still crunchy. What did I do wrong? Do you need to taste it?
When making risotto I always have more both that called for. Crunchy risotto indicates the rice kernels did not absorb enough water. Taste as you get near the end and if needed use more broth that what the recipe dictates.
Made with pan seared scallops tonight it was Amazing!!
Is a dutch oven necessary or Would another pan be OKAY?
You can use a pan with high border.
My risotto is still crunchy!!! What did I do wrong??? Can it be fixed??
How many people does this recipe serve?
4-6 depending on portion size
How many servings is this recipe for?! I have a hungry family of 6 so I need to know if I should be doubling or not! Thanks!
Serves 4-6, depending on the portion size or if using this as a main or side dish. In your case, I would probably double. Hope this helps!
Does it matter if we use a different kind of rice? I try to buy rice in bulk when I buy it but if I absolutely need arborio rice then I will run out and get some.
Hi Maya, I have never tried it with any other type of rice. I would suggest using arborio because of the way the starches are broken down to create that creamy base you are looking for in risotto. If you do try to swap out another rice, I would definitely recommend only short-grain, but again, it still may not be the same. Hope this helps!
For how many peoples is The recipe?? Thanks!
Serves 4-6 depending on the portion size
You can also pour 1 glass of rice for each person 🙂
I have never made risotto-I was always afraid I would mess it up, but you inspired me to try! Thank you for sharing at #HomeMattersParty