Parmesan Risotto
Ingredients
- • 320 g arborio rice
- • 1.5 L vegetable or chicken stock
- • 120 ml dry white wine
- • 1 medium onion, finely diced
- • 2 cloves garlic
- • 100 g parmesan cheese, grated
- • 60 g butter
- • 30 ml olive oil
- • 5 g fresh thyme
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 15 g fresh parsley, chopped
Instructions
- 1
Heat the stock in a saucepan and keep it warm on low heat throughout the cooking process.
- 2
In a large, heavy-bottomed pan, heat olive oil and half the butter over medium heat.
- 3
Add onion and cook until translucent, about 3-4 minutes. Add garlic and cook for another minute until fragrant.
- 4
Add arborio rice and stir to coat with butter and oil. Toast for 2-3 minutes until edges become translucent.
- 5
Pour in white wine and stir until completely absorbed by the rice.
- 6
Add warm stock one ladle at a time (about 120ml/½ cup), stirring constantly and waiting for each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- 7
When rice is creamy and al dente (tender but still slightly firm to the bite), remove from heat and stir in the remaining butter and parmesan cheese.
- 8
Add fresh thyme leaves and season with salt and pepper to taste.
- 9
Let rest for 2 minutes, then serve immediately garnished with fresh parsley and extra parmesan if desired.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This creamy Parmesan risotto is the perfect canvas for Italian comfort food. The key to a perfect risotto is patience - keep stirring and let each ladle of stock fully absorb before adding the next. The result is pure, silky perfection that makes an elegant side dish or a satisfying main course on its own."
