Description
A rich and creamy parmesan risotto made with simple ingredients and classic Italian technique.
Ingredients
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
1/2 medium yellow onion, finely chopped (about 1 cup)
2 garlic cloves, minced
1/2 teaspoon fine sea salt, plus more to taste
7 to 8 cups low-sodium chicken or vegetable stock, kept warm
2 cups arborio rice
1/2 cup freshly grated parmesan cheese, plus extra for serving
Freshly ground black pepper, to taste
1 tablespoon chopped fresh parsley, for garnish
Instructions
1. In a saucepan, heat the stock over medium heat until it reaches a gentle simmer. Reduce heat to low.
2. In a large pot, heat butter and olive oil over medium-low heat. Add onion and salt, cook until soft.
3. Stir in garlic and cook until fragrant.
4. Add arborio rice and stir until slightly translucent.
5. Add a splash of stock and stir until absorbed.
6. Add stock gradually, stirring frequently for 20–25 minutes.
7. Stir in butter and parmesan until creamy.
8. Season and serve with parsley and extra parmesan.
Notes
Use warm stock throughout cooking for best texture.
Stir frequently but not constantly.
Serve immediately for best consistency.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Comfort Food
- Method: Stovetop
- Cuisine: Italian