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Risotto alla Parmigiana Recipe

Italian · Main course · 45 min total

A classic Italian risotto made with creamy Arborio rice, Parmigiano-Reggiano, and a touch of butter for a rich, comforting dish.

Ingredients

• 4 cups chicken or vegetable broth, warmed
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1 cup freshly grated Parmigiano-Reggiano
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. In a small saucepan, bring the broth to a gentle simmer over low heat.
2. In a large, heavy-bottomed pot, melt 1 tablespoon of butter over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 1 minute more.
3. Add the rice and stir for 1-2 minutes until the grains are translucent around the edges.
4. Pour in the wine and stir until it is mostly absorbed.
5. Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue for about 18-20 minutes, or until the rice is tender but still al dente.
6. Remove from heat. Stir in the remaining 1 tablespoon butter and the Parmigiano-Reggiano until melted and creamy. Season with salt and pepper to taste.
7. Serve immediately, garnished with parsley if desired.

Tips

• For extra creaminess, use a wooden spoon to stir vigorously at the end.
• Leftover risotto can be shaped into balls, breaded, and fried for arancini.
• To keep risotto warm, cover the pot and let it sit for a few minutes before serving.

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