Creamy Parmesan risotto is one of my favorite recipes. Some people would say that it’s one of the hardest things to make, but it’s really not. It is surprisingly easy to make at home and makes for a delicious, yet elegant, appetizer or main dish. In this recipe, you’re going to learn how to make “Creamy Parmesan Risotto.”
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Table of Contents
What is Risotto?
Risotto is a dish of Italian origin that consists of rice simmered in broth and stirred continuously to achieve a creamy consistency. The main ingredient of risotto is always rice, but you can add vegetables, meat, and cheese for extra flavor.
Creamy Parmesan Risotto Ingredients
- 1 cup of arborio rice
- 1/2 cup of onion, diced
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cups of warm water
- 3 tsp of chicken flavor bouillon (I use Knorr Chicken Flavor Bouillon)
- 1/2 cup of parmesan cheese
- 1/2 cup of heavy cream
- parsley (optional)
How to Make Risotto
- Start by heating your 3 cups of water and adding chicken flavor bouillon to it. Set aside
- Heat a medium-size pot (2 quarts) over medium heat and add butter, olive oil, and diced onion. Cook until tender, about 5 minutes.
- Add rice and cook for 2 minutes more before adding wine (and stirring). Let the mixture simmer until most of the liquid has been absorbed by the rice (about 10 minutes).
- Pour in broth 1 cup at a time while constantly stirring until all of it is absorbed into the risotto before adding another cup of broth.
- Once all the broth has been added and absorbed. Pour in heavy cream and stir until absorbed.
- Stir in parmesan and your risotto is ready to eat!
- Garnish the top of risotto with parsley (Optional).
Best Tips for making Creamy Parmesan Risotto
- Arborio rice is the best choice for risotto. It has a high starch content, which makes it ideal for absorbing liquid and creating a creamy texture.
- Stirring constantly throughout the cooking process is essential because it prevents the rice from sticking together and burning on the bottom of your pan.
- Cook until al dente (or firm) before serving; this means that each grain should retain some bite after being chewed but shouldn’t be hard or crunchy like uncooked pasta would be.
What to Serve with Creamy Parmesan Risotto?
With its rich and creamy texture, this Parmesan risotto is a meal in itself. But if you’re looking for something to serve with it, here are some ideas:
- Grilled chicken or vegetables
- Grilled fish (salmon, tuna) or shrimp
- Grilled steak or pork tenderloin
Storing Leftover Risotto
Risotto is best eaten fresh, but it can be stored in the refrigerator for up to 3 days. If you’re planning to freeze your risotto, let it cool completely before transferring it into freezer-safe containers and freezing for up to 3 months.
To reheat risotto, place the desired amount in a saucepan over medium heat and add enough water or broth to cover by 1/2 inch (about 2 cups). Cook until heated through and creamy again, stirring occasionally so it doesn’t stick to the bottom of your pan.
Creamy Parmesan Risotto
Ingredients
- 1 cup of uncooked arborio rice
- 1/2 cup onion, diced
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cups of warm water
- 3 tsp of chicken flavor bouillon
- 1/2 cup of parmesan cheese
- 1/2 cup of heavy cream
Instructions
- Start by heating your 3 cups of water and adding chicken flavor bouillon to it. Set aside
- Add rice and cook for 2 minutes more before adding wine (and stirring). Let the mixture simmer until most of the liquid has been absorbed by the rice (about 10 minutes).
- Pour in broth 1 cup at a time while constantly stirring until all of it is absorbed into the risotto before adding another cup of broth.
- Once all the broth has been added and absorbed. Pour in heavy cream and stir until absorbed.
- Stir in parmesan and your risotto is ready to eat!
- Garnish the top of risotto with parsley (Optional).
Conclusion
I hope you enjoyed learning how to make creamy parmesan risotto. It takes times to make this cheesy rice dish, but it’s so worth it.
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