Creamy Parmesan Risotto
Indulge in the classic comfort of Creamy Parmesan Risotto, a dish that transforms simple ingredients into a luxurious, restaurant-quality meal. Made with creamy Arborio rice, fragrant shallots, and minced garlic, this recipe is elevated with dry white wine and the richness of freshly grated Parmesan cheese. The slow, methodical addition of warm chicken or vegetable stock ensures the risotto achieves its signature velvety texture, making every bite irresistibly satisfying. Ready in just over 30 minutes, this Italian-inspired favorite is perfect for cozy weeknight dinners or as an elegant side dish for special occasions. Garnished with vibrant parsley, it’s a feast for both the eyes and the palate. Explore the art of risotto-making with this easy yet sophisticated recipe that’s sure to impress.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 6 cups Chicken or vegetable stock
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 Shallot (finely chopped)
- 2 Garlic cloves (minced)
- 0.5 cup Dry white wine
- 1 cup Parmesan cheese (freshly grated)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a medium saucepan, bring the chicken or vegetable stock to a gentle simmer. Keep it warm over low heat.
In a large skillet or heavy-bottomed saucepan, melt 1 tablespoon of butter with the olive oil over medium heat.
Add the chopped shallot to the skillet and sauté until translucent, about 2-3 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the Arborio rice to the skillet, stirring to coat each grain with the butter and oil mixture. Toast the rice for about 2 minutes until the edges are slightly translucent.
Pour in the white wine, stirring constantly, until the wine is fully absorbed by the rice.
Begin adding the warm stock, one ladle at a time (approximately 1/2 cup each time), stirring frequently. Allow each addition of stock to be absorbed by the rice before adding the next.
Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes. You may not need to use all of the stock.
Remove the skillet from heat and stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese. Mix well until the cheese has melted and the risotto is creamy.
Season the risotto with salt and black pepper to taste.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 9959 mg | 433% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.2 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2730 mg | 210% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 820 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
