Recipes › Main Course › Parmesan Risotto Recipe

Parmesan Risotto Recipe

Recipe by Pedro M. A. Neves

This classic Italian risotto showcases the creamy, luxurious texture of slow-cooked arborio rice infused with a rich parmesan cheese finish. The dish demonstrates the traditional technique of gradually adding warm stock while stirring constantly to release the rice's natural starches, creating a silky sauce. Parmesan risotto is a beloved staple throughout northern Italy, particularly in the Piedmont and Lombardy regions where it originated.

Ingredients

• 300g arborio rice (1.5 cups)
• 1 small yellow onion, finely diced (about 100g)
• 100ml dry white wine (½ cup)
• 750ml warm vegetable or chicken stock (3 cups), kept simmering
• 2 tablespoons olive oil
• 30g butter (2 tablespoons)
• 120g freshly grated Parmigiano-Reggiano cheese (1 cup)
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large, heavy-bottomed saucepan over medium heat. Add the diced onion and cook gently for 2-3 minutes until softened and translucent, stirring occasionally to prevent browning.

2. Add the arborio rice to the pan and stir constantly for 1-2 minutes until the grains are well coated with oil and they begin to turn translucent at the edges. The rice should smell slightly nutty.

3. Pour the white wine into the rice and stir continuously until almost all the liquid is absorbed, about 1-2 minutes. The rice will release a gentle steam.

4. Begin adding the warm stock one ladle at a time (approximately 125ml per ladle). Stir frequently and wait until each addition is mostly absorbed before adding the next. This process takes 18-20 minutes total.

5. After 15 minutes, taste a few grains to check doneness. The rice should be tender but still maintain a slight firmness in the center (al dente). Continue adding stock if needed until the rice reaches this consistency.

6. Remove the pan from heat and stir in the butter and grated Parmigiano-Reggiano cheese until fully incorporated. The mixture should flow like lava and appear creamy and cohesive.

7. Season with salt and freshly ground black pepper to taste. Remember that the cheese adds saltiness, so taste before adjusting seasoning.

8. Divide the risotto immediately into warm bowls and serve at once. A drizzle of olive oil and an extra grating of Parmigiano-Reggiano can be added to each serving if desired.

Substitutions

• Use vegetable stock instead of chicken stock for a vegetarian option with identical cooking time and technique
• Substitute 60g grated Grana Padano for part or all of the Parmigiano-Reggiano for a slightly milder, equally authentic Italian cheese alternative
• Replace white wine with low-sodium vegetable broth (same volume) for an alcohol-free version with no change to cooking time
• Use barley or spelt instead of arborio rice for a nuttier texture, though cooking time may extend by 5 minutes and consistency will be slightly less creamy

Tips

• Keep the stock at a gentle simmer in a separate pot throughout cooking; adding cold stock will interrupt the cooking process and result in unevenly cooked rice with a gluey texture
• Stir the risotto frequently but not obsessively; constant aggressive stirring breaks down too many grains and creates an overly thick, starchy pudding rather than the intended creamy consistency
• Use freshly grated Parmigiano-Reggiano rather than pre-grated cheese; the anti-caking agents in pre-grated versions prevent proper melting and create a grainy texture
• Work efficiently during the final steps; risotto is best eaten immediately after finishing, as it will continue to absorb liquid and become thick and pasty if left standing

Risotto alle milanese originated in Milan during the Renaissance and risotto con parmigiano is a foundational variation served throughout the Emilia-Romagna and Piedmont regions. This humble yet refined dish exemplifies Italian commitment to technique and quality ingredients rather than complexity, embodying the philosophy that a perfect risotto requires only patience, attention, and the finest butter and cheese.

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