Description
This Creamy Garlic Parmesan Risotto is restaurant-quality Italian comfort food made easy at home. With its velvety texture, rich garlic flavor, and generous Parmesan coating, this classic risotto recipe transforms simple ingredients into an elegant dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 6 cups chicken or vegetable broth (low-sodium)
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1 small onion or 2 shallots, finely diced
- 5-6 garlic cloves, minced
- 1½ cups Arborio rice
- ½ cup dry white wine
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Extra Parmesan and parsley for garnish
Instructions
- Warm the broth: In a medium saucepan, bring the chicken or vegetable broth to a gentle simmer over medium-low heat. Keep it warm throughout the cooking process—this is crucial for even cooking.
- Start the soffritto: In a large, heavy-bottomed saucepan or Dutch oven, heat 2 tablespoons of butter and the olive oil over medium heat. Once the butter melts and begins to foam, add the diced onion or shallots. Sauté for 3-4 minutes until softened and translucent but not browned.
- Add the garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Be careful not to let it burn—garlic turns bitter when overcooked.
- Toast the rice: Add the Arborio rice to the pan, stirring to coat every grain with the butter-oil mixture. Toast for 2-3 minutes, stirring constantly, until the edges of the grains become slightly translucent and you can smell a light, nutty aroma. This step is important for flavor development.
- Deglaze with wine: Pour in the white wine and stir continuously until it’s almost completely absorbed by the rice. This should take about 2 minutes. The wine adds brightness and acidity to balance the richness.
- Begin adding broth: Using a ladle, add about ¾ cup of warm broth to the rice. Stir frequently (but not constantly) until the liquid is almost completely absorbed. You’ll know it’s time to add more when you can drag your spoon through the rice and see the bottom of the pan for a moment.
- Continue the process: Keep adding broth, about ¾ cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. This gradual process releases the rice’s starches, creating that signature creamy texture. The entire process will take 18-22 minutes.
- Test for doneness: After about 18 minutes, start tasting the rice. It should be tender with just a slight bite in the center (al dente)—not mushy or crunchy. You may not need all the broth, or you might need a bit more. Trust your taste.
- Finish with mantecatura: Once the rice is perfectly cooked, remove the pan from heat. Stir in the remaining tablespoon of butter, the freshly grated Parmesan cheese, and chopped parsley. Stir vigorously for 30 seconds—this is the mantecatura, which makes the risotto incredibly creamy and glossy.
- Season and serve: Taste and adjust seasoning with salt and black pepper. The risotto should be creamy and flow slightly when plated—not stiff or dry. If it’s too thick, stir in a splash of warm broth. Serve immediately in warm bowls, topped with extra Parmesan cheese and fresh parsley.
Notes
- The stirring myth: While you should stir frequently, you don’t need to stir constantly. Stirring every 30 seconds or so is perfectly fine—this gives you time to sip wine and relax.
- Broth temperature matters: Always use warm broth. Cold liquid will slow cooking and prevent proper starch release.
- Don’t rush: Risotto can’t be hurried. The gradual addition of liquid is what creates that creamy texture.
- Consistency check: Proper risotto should be all’onda (flowing like a wave) when you shake the pan. It should spread slightly on the plate, not sit in a stiff mound.
- Serve immediately: Risotto continues to absorb liquid as it sits. It’s best enjoyed right away, though leftovers can be repurposed (see storage section).
- Parmesan quality: This recipe really showcases the cheese, so use the best Parmigiano-Reggiano you can find.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course, Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 385
- Sugar: 2g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 35mg