Creamy Risotto with Parmesan and Patience
A classic, comforting Italian risotto made the traditional way—slowly stirred, gently simmered, and finished with butter and Parmesan until it turns silky and rich. Simple ingredients, careful attention, and a little patience create a bowl that tastes like home.
Nonna Lucia used to say risotto doesn’t like to be rushed—it wants your company at the stove, like a child asking for one more story. In our kitchen, the ladle and the wooden spoon kept time while the broth whispered in the pot. When the rice finally turned creamy and tender, we finished with Parmigiano and a quiet moment of pride before calling everyone to the table.
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Servings
4
Ingredients
For the broth
- •5 to 6 cups low-sodium chicken broth (or vegetable broth), kept hot in a saucepan
For the risotto
- •2 tbsp unsalted butter, divided
- •2 tbsp extra-virgin olive oil
- •1 small yellow onion, finely chopped
- •2 cloves garlic, minced (optional)
- •1 1/2 cups Arborio rice
- •1/2 cup dry white wine
- •1/2 tsp fine sea salt, plus more to taste
- •Freshly ground black pepper, to taste
- •1 cup finely grated Parmigiano-Reggiano, plus more for serving
- •1 to 2 tbsp chopped fresh parsley (optional, for serving)
Instructions
- 1
Warm the broth in a small saucepan and keep it at a gentle simmer; it should be hot when it meets the rice.
- 2
In a wide, heavy-bottomed pot, melt 1 tablespoon of the butter with the olive oil over medium heat. Add the onion (and garlic, if using) and cook until soft and sweet, 6 to 8 minutes; do not let it brown.
- 3
Add the Arborio rice and stir constantly until the grains look glossy and lightly toasted, about 2 minutes.
- 4
Pour in the wine and stir until it has mostly evaporated and the pot smells fragrant, about 1 to 2 minutes.
- 5
Begin adding hot broth, one ladle (about 1/2 cup) at a time. Stir gently and often, letting the rice absorb most of the liquid before adding the next ladle. Keep the risotto at a steady, lively simmer—not a hard boil.
- 6
After about 18 minutes, start tasting the rice. Continue adding broth and stirring until the grains are tender but still have a small bite in the center (al dente), 20 to 25 minutes total from the first ladle. Season with salt and pepper.
- 7
Turn off the heat. Stir in the remaining 1 tablespoon butter and the Parmigiano-Reggiano until the risotto becomes creamy and cohesive (this is the mantecatura). If it seems too thick, loosen with a splash of hot broth; risotto should slowly spread on the plate, not stand in a mound.
- 8
Let it rest 1 minute, then serve immediately with extra Parmesan and a little parsley if you like.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.