Description
This simple risotto recipe delivers a creamy, comforting classic Italian dish that’s perfect as a side or a main course. Featuring arborio rice cooked slowly with broth, white wine, and aromatics, it is finished with fresh parsley, lemon juice, and Parmesan cheese for a flavorful and elegant meal that’s easy enough for weeknights yet impressive enough for guests.
Ingredients
Scale
Liquids & Broth
- 4 cups chicken or vegetable broth (or stock)
- 1/2 cup dry white wine
- 1 tablespoon lemon juice
Aromatics & Dairy
- 2 tablespoons butter (+ more for serving)
- 1/2 medium onion (chopped finely)
- 3 cloves garlic (minced)
- 1-2 tablespoons chopped fresh parsley
- 1/2 cup freshly grated Parmesan cheese (+ more for serving)
Grains & Seasoning
- 1 cup uncooked Arborio rice
- Salt & pepper (to taste)
Instructions
- Warm the Broth: Add the chicken or vegetable broth to a large saucepan or pot and bring it to a near boil over high heat. Reduce the heat to low to keep the broth warm throughout the cooking process, which helps with gradual absorption into the rice.
- Melt Butter: In a Dutch oven or a large deep skillet, melt 2 tablespoons of butter over medium heat to create a base for sautéing the aromatics.
- Sauté Onions: Add the finely chopped onion to the melted butter and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes. This develops a sweet and mild onion flavor.
- Add Garlic and Rice: Stir in the minced garlic and arborio rice, continuously stirring for 2 to 3 minutes. This step lightly toasts the rice and infuses it with garlic aroma, preparing it to soak up the liquids.
- Deglaze with Wine: Pour in the dry white wine and stir constantly until the rice completely absorbs it, adding depth and subtle acidity to the dish.
- Gradually Add Broth: Begin adding the warm broth one ladleful at a time, stirring almost constantly. Only add more broth after the previous addition has been mostly absorbed by the rice. Maintain a gentle simmer, adjusting the heat to medium-low if bubbling is too vigorous. Continue this slow absorption process for about 25 to 30 minutes until the rice is creamy and al dente, meaning tender but with a slight bite.
- Incorporate Fresh Elements: Stir in the lemon juice and chopped fresh parsley to add brightness and herbaceous freshness to the risotto.
- Finish with Cheese and Seasoning: Remove the risotto from heat, then stir in freshly grated Parmesan cheese. Season with salt and pepper to taste. Serve immediately with extra Parmesan and a pat of butter on top if desired for added richness.
Notes
- Use warm broth to maintain a steady cooking temperature and help the rice cook evenly.
- Stirring constantly is key to developing the creamy texture that defines risotto.
- If the risotto is too thick before the rice is cooked through, warm additional broth and continue adding as needed.
- For a vegetarian version, use vegetable broth and omit butter or replace it with a plant-based alternative.
- Pair the risotto with a crisp white wine like Pinot Grigio for an authentic dining experience.
