The Best Creamy Parmesan Risotto

Risotto is one of Tim’s favorite foods, so I (of course) had to create a version I could easily make at home. This Parmesan risotto is creamy, full of flavor, and one that he (all of us, actually) absolutely loves! It doesn’t take a lot of ingredients, and I usually have everything I need on hand without the need to run to the store just for one recipe.

Feel free to add other ingredients if you’d like, but I think this Parmesan risotto is perfect just as it is. I often serve it alongside a protein and some vegetables for a complete meal. If you’re just starting your risotto journey, this Parmesan risotto recipe is a great recipe to begin with because it’s so simple!

Regular Rice or Arborio Rice For Risotto?

Not a lot of people have heard of Arborio rice, and neither did I before I made risotto myself. Arborio rice comes from Northern Italy and is the anchor for authentic risotto. It has a high starch content that helps create the creamy texture that makes risotto, risotto.

I highly recommend avoiding long grain rice like basmati or jasmine when making risotto. Instead, use short grain rices, especially Arborio, Carnaroli, or Vialone Nano for the best starch release. Also, it may seem weird, but don’t rinse the rice. The surface starch is the creaminess engine in risotto.

How to Make Parmesan Risotto

Preparing this Parmesan risotto recipe requires a bit of technique and some vigorous stirring. Otherwise, the process is quite straightforward.

• Boil the broth: In a small saucepan, bring the broth (chicken stock or vegetable stock) to a boil, take it off heat, pop the lid on, and set it aside.
• Sauté the onions: In a large, heavy-bottom skillet, preheat the butter and olive oil, then sauté the onion gently until soft and translucent without browning.
• Toast the rice: Next, add in the Arborio rice and toast it in the pan until the edges turn light brown.
• Add in the white wine: Cover the rice in the white wine and stir it constantly with a wooden spoon until it’s completely absorbed. Next, add in a cup of broth and boil it until it’s fully absorbed.
• Pour in the broth: Pour in the remaining broth into the skillet in small portions, stirring vigorously between each round until the liquid is fully absorbed and the rice is al dente.
• Season to taste: Next, season the risotto to taste with salt (you can also add some freshly cracked black pepper if you’d like).
• Add the Parmesan: Stir in the Parmesan cheese and remove the skillet from the heat. Serve immediately!

Variations, Add-Ins, and Substitutions

I personally love this Parmesan risotto as-is, but I am also a fan of switching up flavors once in a while. Here are some add ins and swaps that might interest you if you want a little change.

Add-ins

• Aromatics: Use shallots, garlic, or green onions to build more flavor. Sauté them along with the onion at the very beginning.
• Mushrooms: Sauté mushrooms with the onion or separately, then fold them in at the end.
• Butternut squash: Add in a cup of roasted butternut squash at the end.
• More vegetables: Stir in peas, asparagus, spinach, or roasted red peppers during the last two minutes of cooking.
• Lemon: Add lemon zest and juice at the end for a lemon flavored Parmesan risotto.
• Herbs: Top the finished dish with fresh parsley, thyme, chives, or basil.

Swaps

• Broth: Use vegetable broth instead of chicken stock for a vegetarian version.
• Wine: Use less wine if you prefer a milder wine flavor. Or, skip the white wine fully and replace it with an equal amount of warm broth plus a squeeze of lemon juice.
• Parmesan: Make your cheesy risotto recipe different by swapping Parmesan for Grana Padano (milder) or pecorino Romano cheese (sharper and saltier).
• Butter: For a dairy-free version, omit the cheese and use olive oil instead of butter. The texture and flavor will be different, but it’s worth a try!

Tips for the Tastiest Parmesan Cheese Risotto

How do I turn good risotto into a perfect risotto? Simple. Here are my tips to do just that.

Technique Essentials

• Keep the broth hot. Warm broth keeps the rice cooking evenly, whereas cold broth shocks the grains.
• Mind the type and size of your pan. Depending on the type of pan you use and the size, the cooking time will vary. I prefer a heavy, flat-sided pan like a Dutch oven or large straight-sided skillet. It’ll keep the risotto cooking evenly and prevents scorching.
• Toast the rice. Stir the grains in oil until they turn light brown at the edges. Toasted rice has an amazing nutty flavor that’s so good!
• Stir the rice often. Arborio rice has a super high starch content, making it more prone to sticking to the bottom of the pan. Stir often enough to release the starch for creaminess, but avoid stirring too constantly (it gets gluey) or too little (it sticks and burns).
• Have extra broth ready (optional). You’ll want to have extra ready in case your rice is still firm or dry before it is cooked through. If it’s just a little bit, you can use water, but broth or stock is super important for the flavor.
• Taste the rice to judge doneness. Risotto is done when the rice is al dente with a slightly firm center. Use your taste as a judge of doneness rather than time. If the risotto is still crunchy, firm, or dry, it needs more time cooking (and potentially a bit more broth).

Flavor & Finish

• Grate your own Parmesan. Pre-shredded cheese contains anti-caking agents and melts poorly, so make sure to buy a block of Parmesan and grate it yourself. I always grate my own cheese, and this comes in good use when I do it!
• Opt for dry white wine. Opt for dry white wine over sweet white wine. Use a dry white wine you would enjoy drinking and let it simmer until it has evaporated before adding stock. What you want is the depth of flavor it brings and a slight sweetness without a ton of extra sugar.
• Taste before salting. Chicken broth and Parmesan both carry salt, so taste your risotto first before adding in extra salt.
• Finish the dish away from the heat. Stir in the butter and Parmesan cheese away from the burner for a glossy, silky texture.
• Serve immediately. Risotto is best served immediately because it thickens as it cools. If needed, loosen it with warm stock.

Serving Creamy Parmesan Risotto

Risotto can be a rich main dish or a lavish side. It all depends on your mood and your hunger level!

• Proteins: Steak, salmon, air fryer shrimp, scallops, air fryer chicken breast, or crispy chicken cutlets are all great risotto pairings.

• Simple vegetables: Air fryer broccoli, cauliflower, asparagus, or green beans keep the plate balanced.
• Light salads: Arugula with lemon, Caesar salad, or citrus salad cut the richness of risotto with fresh, crunchy flavors.

Storing & Reheating Leftover Risotto

Fresh risotto is always best, but leftovers are second best and still WAY better than no risotto at all. Here’s how I prefer to store my risotto.

• Refrigerator: Place cooled leftover risotto in an airtight container (my fav) and refrigerate for up to three days.
• Reheating: I prefer to reheat risotto on the stove with a splash of broth or water per cup of risotto to restore some moisture. Warm it up over medium heat, stirring it until it becomes creamy. I try to avoid the microwave as it dries out the rice and makes it rubbery.

More Creamy Risotto Recipes

• Mushroom Risotto Recipe (One Pan) — Creamy, earthy, and loaded with sautéed mushrooms and shallots.
• Easy Lobster Risotto (Crazy Good) — Decadent, seafood-rich, and ready in under an hour.
• The Best Asparagus Risotto (One Pan) — Ultra creamy with garlic, shallots, and tender asparagus.