Parmesan Risotto

Name: Parmesan Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 1.5 cup arborio rice; 1 pcs onion (medium, finely chopped); 2 pcs garlic (cloves, minced); 2 tbsp olive oil; 2 tbsp butter (divided); 0.5 cup parmesan cheese (freshly grated); 4 cup water (warm); 0.5 tsp salt; 1 pinch black pepper (freshly ground); 1 tbsp lemon juice (freshly squeezed)

RATING

4.6/5(187)

TASTE SCORE

9/10

A creamy, velvety Italian rice dish made by slowly stirring warm broth into Arborio rice until each grain is tender yet firm to the bite. Finished with a generous handful of parmesan and a pat of butter, it is pure comfort food that turns simple pantry staples into an elegant dinner.

PREP

10m

COOK

30m

SERVES

1 CUP

435 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Prep the ingredients and warm the water.
1.Finely chop the onion and mince the garlic cloves.
2.Grate the parmesan cheese and set aside.
3.Pour the water into a saucepan, add the salt, and bring to a gentle simmer. Keep it warm over low heat.
TIPWarm water is key — cold water stops the cooking process and makes the risotto gummy.
saute · ~6 min
Soften the onion in oil and butter.
1.Heat the olive oil and 1 tablespoon of butter in a heavy-bottomed pot over medium heat.
2.Add the chopped onion and cook until soft and translucent, about 4 to 5 minutes. Do not let it brown.
3.Add the minced garlic and sauté for 30 seconds until fragrant.
TIPKeep the heat gentle — you want soft, sweet onion without any crisp edges.
saute · ~2 min
Toast the rice.
1.Add the arborio rice to the pot and stir well to coat every grain in the fat.
2.Cook for 1 to 2 minutes, stirring constantly, until the grains turn slightly translucent at the edges with a white dot in the center.
TIPToasting the rice seals the starch inside so the grains stay separate while releasing a creamy exterior.
simmer · ~20 min
Add warm water one ladle at a time.
1.Pour one ladle of warm salted water over the rice, just enough to barely cover it.
2.Stir gently and simmer until the liquid is almost completely absorbed, about 2 to 3 minutes.
3.Repeat the process, adding a ladle of water at a time and stirring frequently, for 18 to 20 minutes.
TIPThe rice is ready when it is tender but still has a slight firm bite in the center — think al dente pasta.
mix · ~2 min
Finish with butter, parmesan, and lemon.
1.Remove the pot from the heat.
2.Add the remaining 1 tablespoon of butter and the grated parmesan cheese.
3.Stir vigorously until the cheese melts and the risotto becomes creamy and glossy.
4.Add the lemon juice and freshly ground black pepper, and give it a final stir.
TIPThe final vigorous stir, called mantecatura, is what turns good risotto into great risotto.
serve · ~1 min
Plate immediately and serve.
1.Spoon the risotto into warm bowls and spread it out slightly.
2.Serve right away while it is at its creamiest.
TIPRisotto waits for no one — it thickens as it sits. Warm the serving bowls to buy yourself a few extra minutes.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the broth simmering gently throughout the process — adding cold stock shocks the rice and ruins the creamy texture.
2
Stir frequently but not constantly; a gentle stir every 30–45 seconds is enough to release starch without overworking the grains.
3
Use a wide, heavy-bottomed pot so the rice cooks evenly and the liquid absorbs at a steady rate.
4
Taste the rice after 18 minutes — it should be tender with a faint resistance at the center, like al dente pasta.
5
Grate your Parmesan from a block just before using; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
6
Let the risotto rest off the heat for exactly 1 minute before serving — this final rest lets the starches settle into a velvety consistency.

RECIPE VARIATIONS

Adapt it for your goals.

mushroom risotto

Mushroom risotto

Sauté 8 oz sliced cremini or mixed mushrooms with the onion for an earthy, umami-rich version that pairs beautifully with Parmesan.

saffron risotto

Saffron risotto

Dissolve a generous pinch of saffron threads in the warm water before adding — it adds a golden color and a delicate floral aroma for a Milanese twist.

low oil