Classic Parmesan Risotto Recipe

Yes, risotto indeed takes a little time and a little patience to make ... but the deliciously creamy result of this classic Parmesan Risotto recipe is worth it.

I have a confession to make. This bowlful of Parmesan Risotto was actually the first risotto I've ever made.

Don't get me wrong, I like risotto. And have always enjoyed it when I've eaten it ... mostly in restaurants. But I had never made it myself until now.

Because I thought it was hard.

And I was afflicted by the dreaded condition of 'Risotto Fear.'

But then in talking with my Mom one day, she convinced me that risotto is not hard ... she said it just required a little time and a little patience. And {as usual} she was absolutely right.

Risotto is not hard. And now I'm proud to say that I have overcome my risotto fear and know that it's not hard first hand.

If you're afflicted with 'risotto fear' like I was, rest assured that with just a little time and a little patience ... oh, and the right rice ..., you too can overcome that fear and enjoy whipping up this delicious Parmesan Risotto recipe at home.

So speaking of the right rice, the right rice is crucial to achieving the coveted creamy risotto texture. And the 'right' rice is Arborio rice. Arborio rice is a short-grain rice that retains its shape better than other varieties and contains a large amount of starch that creates its own 'sauce' while cooking, creating that classic creamy risotto texture.

Time and patience comes in during the cooking process.

Yes, the stirring and cooking and adding broth and stirring and cooking and adding broth and stirring and cooking and adding broth ... process of cooking risotto takes some time.

Adding hot broth just a littttttttllle at a time ...

... and stirring and cooking until all of that addition of broth is absorbed ...

... creates perfectly creamy, perfectly cooked risotto.

And the payoff for your patience is worth it.

A little touch of freshly grated Parmesan, chopped fresh parsley, and a sprinkle of salt and pepper is all that's needed to perfectly flavor this Parmesan Risotto recipe.

I'm so glad I've overcome my 'Risotto Fear' affliction. Because as Mom said, risotto isn't hard ... it just takes some time and some patience.

And the deliciously creamy result of this Parmesan Risotto recipe is certainly worth it.

Parmesan Risotto Recipe

Source: Adapted from Creamy Parmesan Risotto, shared on Food.com
(Printable recipe)

Ingredients

5 c. chicken broth
6 T. butter, divided
1 medium-sized onion, finely chopped
1 1/2 c. Arborio rice
1/3 c. dry white wine {such as Sauvignon Blanc, Pinot Grigio, or unoaked Chardonney}
3/4 c. freshly grated Parmesan
3 T. chopped fresh parsley
salt & pepper

Directions

In a saucepan, bring chicken broth to a simmer. Reduce heat to low and keep broth warm.
Meanwhile in a separate large saute pan or saucepan, melt 3 tablespoons butter over medium heat. Add onion and saute gently until soft, approximately 8 minutes.
Add rice to onion; stir and cook for 2 minutes, ensuring that each grain of rice gets thoroughly coated {coating the rice grains with fat from the butter helps them absorb liquid slowly while cooking, producing a creamier end result}. Add wine; stir until wine is absorbed.
Increase heat to medium-high. Stir in 1 cup hot chicken broth. Cook, stirring {pretty much} constantly, until all the broth is absorbed.
Continue adding hot broth 3/4 of a cup at time, stirring constantly and cooking until all the broth is absorbed before adding the next bit of broth, until rice is tender and creamy. {Just to give a gauge ...This should take a total of about 18 to 20 minutes to get all the broth added in and the rice fully cooked.}
Stir in chopped parsley, Parmesan, and remaining 3 tablespoons butter until melted and combined. Season to taste with salt and pepper; sprinkle with a bit of parsley on top. Serve immediately.

Enjoy!

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