This classic Risotto Parmigiano is the epitome of Italian comfort food. By slowly adding warm stock to Arborio rice, you unlock a creamy texture without needing heavy cream. The dish relies on the natural starches of the rice, enhanced by sautéed onions, generous amounts of unsalted butter, and sharp Parmigiano-Reggiano. It strikes a perfect balance between savory depth and luxurious richness. Ideal for a cozy weeknight dinner or a special occasion where you want to impress with technique rather than complexity, this recipe highlights the quality of simple ingredients. Serve it as a satisfying main course or a sophisticated side.
Risotto Parmigiano
Description
This classic Risotto Parmigiano is the epitome of Italian comfort food. By slowly adding warm stock to Arborio rice, you unlock a creamy texture without needing heavy cream. The dish relies on the natural starches of the rice, enhanced by saut&# 195;©ed onions, generous amounts of unsalted butter, and sharp Parmigiano-Reggiano. It strikes a perfect balance between savory depth and luxurious richness. Ideal for a cozy weeknight dinner or a special occasion where you want to impress with technique rather than complexity, this recipe highlights the quality of simple ingredients. Serve it as a satisfying main course or a sophisticated side.Ingredients
Directions
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Bring the chicken stock to a gentle simmer in a saucepan and keep it warm over low heat.
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Heat the olive oil in a 3-quart saucepan over medium heat.
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Add the minced onion and cook, stirring frequently, until golden and translucent but not browned, about 3-5 minutes.
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Add the Arborio rice to the pan and stir constantly for 1-2 minutes to coat the grains in oil and toast them slightly.
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Increase the heat to medium-high and add about 1/2 cup of the warm stock.
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Stir constantly as the liquid is absorbed.
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Continue adding stock one ladle (about 1/2 cup) at a time, stirring frequently, allowing each addition to be mostly absorbed before adding the next.
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Maintain a simmer; the risotto should bubble gently but not stick to the bottom of the pot.
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Cook for approximately 20-25 minutes, or until the rice is tender but still has a slight bite (al dente) and the mixture is creamy.
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Remove the pan from the heat.
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Vigorously stir in the unsalted butter and grated Parmigiano-Reggiano until fully melted and incorporated.
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Season with salt and pepper to taste. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 957.8kcal
- % Daily Value *
- Total Fat 49.2g76%
- Saturated Fat 16.3g82%
- Cholesterol 291.2mg98%
- Sodium 248.1mg11%
- Total Carbohydrate 27.5g10%
- Dietary Fiber 0.8g4%
- Sugars 1.1g
- Protein 83.8g168%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use Parmigiano-Reggiano for the best flavor. Avoid pre-grated cheese in plastic containers as it contains anti-caking agents that prevent proper melting.
Keep the stock hot throughout the cooking process. Adding cold stock will slow down the cooking of the rice and can result in a less creamy texture.
Stirring releases the starch from the rice, which creates the risotto's signature creaminess. Do not boil vigorously; a gentle simmer is key.
For a vegetarian version, substitute chicken stock with vegetable stock.
Risotto is best served immediately. It thickens as it sits and does not reheat well in the microwave. If you have leftovers, add a splash of warm stock or water and reheat gently on the stove while stirring.
