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This creamy and easy Parmesan Risotto is a simple, rustic side dish that pairs nicely with almost any entrée. Add shrimp, chicken, mushrooms, or peas and make it dinner!
Risotto has a reputation as a difficult or fancy dish to prepare at home; however, that couldn’t be further from the truth! Yes, the rice is time consuming because you have to stand at the stove and stir the pot, but the process is incredibly easy and the ingredients are very basic. There’s a reason that a simple Parmesan Risotto recipe has been a staple of Italian cuisine for generations!
What is Risotto?
The risotto technique is a method of cooking certain varieties of Italian rice whose kernel is coated by a soft starch known as amylopectin. When prepared appropriately, the starch on these specific types of rice dissolves, binding the kernels together and fusing them with the other ingredients in the dish. The end result is creamy risotto.
The Origin of Risotto:
The history of risotto dates back to the origins of rice in Italy. Rice was first introduced to Italy and Spain by the Arabs during the Middle Ages. The humid climate of the Mediterranean proved to be ideal for growing shorter-grained rices, so these products quickly became a profitable, sought-after item.
In Milan, popular slow-cooking techniques were combined with the local rice, enhancing the rich flavors and spices of the region (especially saffron) and creating a dish known as Risotto alla Milanese. Italians quickly realized that risotto was a delicious way to use the shorter-grained rice, whether it was served as an accompaniment to entrees like Ossobucco, or served on its own.
Favorite Risotto Recipes:
Risotto is prepared in dozens of ways, as the rice can take on the flavor base of almost any ingredients that are added to the dish. Chopped onion sautéed in butter is the most common foundation for risotto’s flavor base; yet popular risotto recipes also include cheese (like this Parmesan Risotto), seafood (such as shrimp), meat, vegetables and legumes.
The Best Rice for Parmesan Risotto:
Arborio is widely considered the best rice for risotto, since it absorbs a lot of liquid without losing its fine texture. The high starch content in Arborio rice yields the creamy sauce that is the hallmark of a classic risotto recipe. Most grocery stores in the US sell Arborio in the same section that you can find other popular varieties of rice.
Many Italians recommend Carnaroli for risotto recipes, which is a newer type of rice that they cultivated in recent decades. Carnaroli has a higher starch content than Arborio and gives risotto an even richer, creamier texture. You can find Carnaroli rice online or in specialty food shops in the United States.
Can risotto rice go out of date?
Yes! Rice will keep well for about one year from harvest. When we purchase a container of rice at the grocery store, however, it’s hard to know when the rice was actually harvested. As a result, it’s best to use rice as soon as possible. If you don’t eat rice regularly, purchase it in smaller quantities. Store rice in an airtight container in the pantry at room temperature, or freeze rice for up to 3 months.
Can risotto be made with long grain rice?
No, long grain rice has different structural properties than Arborio, Carnaroli and other short-grain varieties. As a result, the long grain rice will not create the starchy, creamy sauce that defines a true risotto.
How to make Parmesan Risotto:
If you can stir a pot of rice, then you can make this easy Parmesan Risotto! The keys to good risotto are patience and hot liquid. The process of cooking the Parmesan Risotto is otherwise quite simple: raw, unwashed Italian rice is lightly toasted in the hot butter and oil base. A ladleful of cooking liquid is then added to the pot, the rice is stirred until the liquid is absorbed, and then more liquid is added. This process is repeated — gradually adding broth to the pan of rice and stirring — until the rice is tender. That’s it!
Ingredients:
- Chicken broth
- Water
- Butter
- Vegetable oil
- Onion
- Garlic
- Short-grain Italian rice (such as Arborio)
- Freshly-grated Parmesan cheese
- Salt, to taste
Step 1: Heat the Liquid
In a small saucepan, bring broth and water to a slow simmer. Then turn the heat to low and keep it warm while you proceed.
Step 2: Cook the Onion and Garlic
Saute onion and garlic in a combination of melted butter and oil.
Step 3: Toast Rice
Add the rice to the pot, stirring to coat the grains in the mixture.
Step 4: Gradually Add Hot Liquid
Add about ½ cup of the simmering broth to the rice and cook, stirring constantly, until all of the liquid is absorbed.
Step 5: Stir and Repeat!
Add another ladleful of hot liquid, stir constantly until absorbed, and then continue the process until the risotto is done (this will take about 25-30 minutes).
Step 6: Add Parmesan Cheese
During the final 1-2 minutes, stir in the freshly-grated Parmesan cheese and some more butter. Season with salt, to taste, transfer to a serving bowl, and garnish with fresh parsley.
How to Know When Cheese Risotto is Done:
Some Italians prefer exceptionally firm rice grains in risotto, and therefore suggest cooking times of 18-20 minutes. At that stage, the center of the kernel is still crunchy and hard. Not how most Americans like it! Instead, continue cooking the rice for another 5-10 minutes, for a total cooking time of 25-30 minutes.
Since risotto dishes can cook at very different speeds, it’s a good idea to start tasting the rice at the 20-minute mark. Do not cook the rice until it’s completely soft in the center. Instead, you know that the risotto is ready when it is tender, but still firm to the bite (similar to an al dente pasta).
What to serve with Parmesan Risotto:
This Parmesan Risotto is an incredibly versatile recipe, which goes well with everything from salmon (and other fish) to shrimp, scallops, steak, chicken and lamb. Here are a few easy entrees to pair with the risotto:
- Grilled Salmon
- Baked Shrimp with Tomatoes and Feta
- Grilled Scallops
- Lemon Garlic Herb Grilled Shrimp
- Marinated Italian Chicken
- Oven Baked Chicken Breast
- Grilled Steak
- Balsamic Slow Cooker Roast Beef
And don’t forget something green on the side! Nice options include a simple salad dressed in Italian Balsamic Vinaigrette or Sauteed Spinach with Garlic.
Preparation and Storage Tips:
- Parmesan Risotto is best served warm, immediately from the pan. It will dry out and firm up as it sits, so this is not a great make-ahead option.
- If you have leftovers, risotto will stay fresh in an airtight container in the refrigerator for 3-4 days.
- Do not freeze risotto. The texture of the cooked rice is grainy and mushy when thawed.
- How to Reheat Risotto: Place the risotto in a saucepan over low heat. It will be hard and dry initially, so you’ll need to add liquid (broth, water or wine will work) to soften and rehydrate the leftover risotto. Cook and stir over low heat, adding liquid as necessary, until the risotto reaches the moist, soft, warm consistency.
Cook’s Tips:
- Which pan to use for risotto: Prepare the risotto in a heavy-bottomed pot that can retain sufficient heat to cook the rice relatively quickly, but without scorching it. Aluminum and other lightweight pans will not work well. Instead, you need something like an enameled cast-iron pot (shown here), Dutch oven, or wok.
- How much cooking liquid to use: It’s important to note that the total amount of liquid that you will need for this recipe will vary. The quantity of broth and water suggested is just an estimate. You may need more, or you may need slightly less. If you run out of broth and your risotto is still not finished, that’s fine — just proceed with additional water.
- Keep the Liquid Hot: It’s important to keep the broth/water mixture almost at a boil, so that the cooking temperature of the rice stays consistent. The rice will absorb the hot liquid, while additional liquid will evaporate.
- How much Rice Per Person: It’s safe to assume about 4 ounces of uncooked rice (about 1/3 cup) per person if you’re serving the risotto as a main dish. If you’re offering the risotto as a side, you will need about 2 ounces of uncooked rice per person (or about ¼ cup).
Recipe Variations – Parmesan Risotto:
- The Best Wine for Risotto: If you’d like to add white wine to your risotto, I recommend swapping out ½-cup (or more) of the water and replacing it with your favorite Sauvignon Blanc, Chardonnay or Pinot Grigio. Remember to cook with high-quality wines that you actually like to drink!
- Pea and Parmesan Risotto: Add thawed, frozen peas to the risotto at the very end (when you add the Parmesan).
- Mushroom Risotto: Sauté about 8 ounces of sliced mushrooms in the pot before cooking the rice. Remove the soft mushrooms and set aside while you cook the rice. Add the mushrooms back to the pot at the end when you stir in the Parmesan.
- Chicken and Parmesan Risotto: Add cooked, diced or shredded chicken to the risotto at the very end (at the same time that you add the Parmesan).
- Fresh Herbs: Chopped fresh parsley is a nice garnish for this dish, but you don’t have to stop there! You can stir in any of your favorite fresh herbs at the same time that you add the Parmesan. Try chopped rosemary, basil, chives or thyme.
More Italian-inspired recipes that you might enjoy:
- Italian Slow Cooker Pot Roast
- Dump-and-Bake Italian Chicken and Rice
- Lemon Chicken Piccata
- Chicken Florentine
- Chocolate Italian Love Cake
Parmesan Risotto
Ingredients
- 2 cups chicken broth
- 2 cups water
- 2 tablespoons butter, divided
- 1 tablespoon vegetable oil
- 1 tablespoon finely chopped onion
- 2 teaspoons minced garlic
- 1 cup Arborio rice
- ½ cup freshly-grated Parmesan cheese
- Salt, to taste
- Optional garnish: chopped fresh parsley
Instructions
- In a small saucepan, bring the broth and water to a slow simmer. Then turn to low and keep warm.
- In a large, heavy-bottomed saucepan, wok, or Dutch oven, heat 1 tablespoon butter and 1 tablespoon vegetable oil over medium-high heat. Add the onion; cook and stir until translucent (about 3-5 minutes). Add the garlic and cook, stirring constantly, for 1 more minute. Add rice; stir until the grains are coated well.
- Add ½ cup of simmering broth and cook the rice, stirring constantly, with a long wooden spoon, wiping the sides and bottom of the pot clean as you stir, until all of the liquid is absorbed. Never stop stirring, and be sure to scrape the bottom of the pot regularly so that the rice doesn’t stick.
- When there is no more liquid in the pot, add another ½ cup of broth, constantly stirring again. Repeat this process until you have used almost all of the liquid, but start tasting the rice after 20 minutes of cooking. The risotto is done when the rice is tender, but firm to the bite (this usually takes about 25-30 minutes of total cooking time). As it approaches that stage, gradually reduce the amount of liquid that you’re adding to the pot. When it’s fully cooked, you want the risotto moist, but not runny.
- During the final 1-2 minutes of cooking, stir in the Parmesan cheese and the remaining 1 tablespoon of butter. Keep stirring to melt the butter and cheese. Remove from heat; taste and season with salt (if necessary). Transfer to a platter or bowl, garnish with fresh parsley, and serve immediately.
Notes
- Which pan to use for risotto: Prepare the risotto in a heavy-bottomed pot that can retain sufficient heat to cook the rice relatively quickly, but without scorching it. Aluminum and other lightweight pans will not work well. Instead, you need something like an enameled cast-iron pot (shown here), Dutch oven, or wok.
- How much cooking liquid to use: It’s important to note that the total amount of liquid that you will need for this recipe will vary. The quantity of broth and water suggested is just an estimate. You may need more, or you may need slightly less. If you run out of broth and your risotto is still not finished, that’s fine — just proceed with additional water.
- Keep the Liquid Hot: It’s important to keep the broth/water mixture almost at a boil, so that the cooking temperature of the rice stays consistent. The rice will absorb the hot liquid, while additional liquid will evaporate.
- How much Rice Per Person: It’s safe to assume about 4 ounces of uncooked rice (about 1/3 cup) per person if you’re serving the risotto as a main dish. If you’re offering the risotto as a side, you will need about 2 ounces of uncooked rice per person (or about ¼ cup).
So much easier in an InstantPot!! No standing and stirring! You need to try it, Blair. Check in an InstantPot cookbook for a recipe that’s soooo easy!
Great tip! I’ve baked it in a Dutch oven many times, too – probably similar to the IP. I’m actually planning to share one of my baked recipes soon. 🙂