Parmesan Risotto

Parmesan risotto is a good starting point if you don’t know how to make risotto and have never tackled one before. Risotto has a somewhat-inflated reputation as a finicky dish to make and this simple version is an easy way to test the waters before you try something more complicated.

In truth risotto isn’t all that difficult, it just takes a bit of patience and some stirring (Italian stores sell special self-stirring pots for risotto and polenta). We have several other risotto recipes you can try once you’ve mastered the basics with this recipe. They’re all good and sure to impress anyone who joins you at the table.

Parmesan Risotto Ingredients

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• Chicken broth: Chicken broth provides most of the liquid the rice needs to cook to a creamy finish.
• Chopped onion: The onion provides a base of sweet and savory flavor for the finished dish.
• Olive oil: Many recipes begin by cooking the rice in butter, but olive oil is a healthier alternative.
• Arborio rice: Risotto needs a special kind of rice, like arborio, which has a large quantity of water-soluble starch. That starch is what gives the finished dish its rich creaminess.
• Garlic: Garlic’s pungent flavor provides an aromatic counterpoint to the Parmesan cheese in this recipe.
• Dry white wine: Many traditional recipes call for a splash of dry white wine once the rice is toasted. It adds flavor, but if you’d rather skip the alcohol you can substitute water.
• Parmesan cheese: The Parmesan cheese in this recipe is a primary flavoring and it also helps thicken the finished risotto.
• Fresh parsley: The parsley is here mostly to provide a pleasing visual contrast in an otherwise drab-colored dish. It also helps quell the garlic’s effect on your breath.

Directions

Step 1: Saute the rice

Diana Rattray for Taste of Home

In a saucepan, heat the broth to a simmer and keep it warm. In a Dutch oven, saute the onion in olive oil until it’s tender. Add the rice and garlic, stirring and cooking it for two to three minutes. Reduce the heat and stir in the white wine. Continue cooking and stirring until the wine is absorbed into the rice.

Step 2: Simmer the risotto

Diana Rattray for Taste of Home

Add the heated broth to the rice ½ cup at a time and stir constantly, allowing the liquid to absorb before adding more. Continue cooking until the risotto is creamy and the rice is almost tender, for about 20 minutes. Add the Parmesan cheese, salt, pepper and parsley. Stir until the cheese is incorporated and the add-ins are heated through, and then serve the risotto immediately.

Diana Rattray for Taste of Home

Parmesan Risotto Recipe Variations

• Try a different rice: Arborio is the most widely available of the various “risotto rices,” but there are others. Carnaroli is prized for its ability to retain its texture. This can be a real plus if you struggle with your risotto becoming mushy. Vialone nano is a smaller-grained rice that cooks quickly and gives a very creamy risotto that’s looser and less stodgy. You can order both of those online or find them at Italian grocers.
• Switch up the cheese: While Parmesan is the cheese of choice for many cooks when it comes to risotto, other hard grating cheeses also work (and are often less costly). Alternatives include Grana Padano, Asiago, pecorino Romano and even American-made dry Jack. They’re all pretty similar, though the pecorino is noticeably saltier (so taste it before you add any more salt).

How to Store Risotto

Any leftover risotto should be scooped into a food safe storage container with a tight-fitting lid and refrigerated as soon as possible.

How long will leftover risotto keep?

Like most leftovers, risotto is good for three to four days in the fridge after it’s cooked. For longer-term storage you can freeze the leftover portion. It will remain food safe indefinitely in the freezer, though its quality will decline over time. It’s best within one to three months and should usually be discarded after six. Risotto will thicken when it cools whether refrigerated or frozen. Adding a spoonful or two of broth when it’s reheated can help restore the original consistency.

Can I make this risotto ahead of time?

If you cook the risotto fully, it will be overcooked and mushy by the time you want to serve it. A better option is to do what restaurants do. Cook the risotto partially, for about 10 to 15 minutes, until the rice begins to be tender but still has a slightly chalky “bite” in the middle. Cool the risotto quickly and refrigerate it in one or more shallow containers. Return the rice to your Dutch oven, turn up the heat and resume adding hot broth when mealtime rolls around. You’ll be able to put a finished risotto on the table in just minutes without all the tedious stirring.

Creamy Parmesan Risotto Tips

Diana Rattray for Taste of Home

What’s the point of frying the rice in oil at the beginning?

When you start a risotto by frying the rice in oil, you’re actually helping the rice cook better. Rice has two types of starch: one absorbs water to become soft and the other dissolves into the liquid to make the dish creamy. The trick is to make sure the rice gets tender before it releases too much of the creamy starch. Frying the rice coats it in oil and slows down how fast the creamy starch dissolves. This way, the rice stays tender without getting too mushy.

Why does the broth have to be kept warm?

Adding hot broth to the pan means that your rice continues to cook at a consistent rate. If you were to add cold broth, you’d be slowing down what’s already a time-consuming process. If you use up all of your broth and the risotto isn’t quite done, you can add a splash of hot water instead.

Do I really need to stir constantly?

Usually, yes. There are recipes specifically designed for your slow cooker or Instant Pot. There are even for recipes baking risotto in the oven and those don’t need stirring as they cook. For most recipes, though, stirring is important because it ensures that the rice cooks evenly. It also prevents scorching and helps the creamy sauce form at the end of the cooking time.

Can I do something with the leftovers other than just reheat them as-is?

Oh, you betcha! If you have leftover risotto, you absolutely need to turn it into arancini. They’re an addictive little snack, appetizer or (if you make enough of them) light meal. Shape the leftover risotto into small patties and then press a piece of melty cheese (mozzarella or fontina are good choices) into the middle. Fold it up to make a ball. Coat the balls in breadcrumbs, fry them until they’re golden and serve them warm. Aside from (or as well as) cheese, you can also stuff arancini with any combination of herbs, vegetables, sausage, charcuterie or other meats. You may find yourself making extra risotto just to turn it into arancini!