Parmesan Risotto

This recipe for Parmesan risotto is savory, creamy, & the definition of comfort food. A Northern Italian delicacy & a must-have for your dinner rotation!

Course Main Course

Cuisine Italian

Keyword Parmesan Risotto, Risotto Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 376kcal

Author Natalya Drozhzhin

Ingredients

6 cups broth chicken or vegetable
2 tbsp unsalted butter
2 tbsp oil olive or avocado
1 medium onion diced
2 cups Arborio rice
1/3 cup dry white wine
1 tsp salt adjust to taste
1/2 cup Parmesan cheese freshly grated

US Units - Metric

Instructions

In a small saucepan, bring the broth to a boil. After it's boiled, put the lid on and set it aside to keep it warm.
In a large pan, preheat the butter and olive oil. Add in the diced onion and sauté it over medium heat until translucent.
Add in the Arborio rice, stirring it constantly as you toast the rice just until the edges turn light brown.
Add in the white wine, stirring the rice constantly until the wine is completely absorbed. Add in 1 cup of broth to the rice and boil it until it's fully absorbed.
Pour in the broth into the skillet in small portions, stirring between each round with a wooden spoon until the broth is fully absorbed and the rice is al dente.
Stir in the Parmesan cheese and remove the skillet from the heat. Season with salt to taste. Serve immediately.

Nutrition