Italian Creamy Risotto With Parmesan – Comforting, Rich, and Simple

Risotto is cozy, comforting, and surprisingly easy once you know a few basics. This Italian creamy risotto with Parmesan relies on simple ingredients and gentle technique to build deep flavor and a silky texture. You don’t need fancy tools—just patience, good stock, and real Parmigiano Reggiano.

The result is a dish that tastes restaurant-worthy but feels totally doable on a weeknight. If you’re new to risotto, this guide will walk you through every step.

What Makes This Special

This risotto puts texture first. The rice stays al dente, while the sauce turns glossy and rich from slow stirring and a final swirl of butter and Parmesan.

It’s classic, minimal, and elegant.

• Real Parmigiano Reggiano: The cheese is the star. It adds a nutty, savory depth and a creamy finish.
• Gentle Technique: Warm stock, steady stirring, and gradual additions transform the rice into a lush, velvety dish.
• Restaurant Texture at Home: No cream needed—the creaminess comes from starch released by the rice.
• Flexible Base: This is a foundation recipe. Add mushrooms, peas, lemon zest, or herbs without losing the soul of the dish.

Ingredients

• 1 1/2 cups arborio or carnaroli rice (carnaroli holds structure best)
• 4–5 cups low-sodium chicken or vegetable stock, kept warm
• 1 small yellow onion, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter (plus 1 tablespoon for finishing)
• 1/2 cup dry white wine (optional but recommended)
• 3/4–1 cup freshly grated Parmigiano Reggiano
• Kosher salt and freshly ground black pepper, to taste
• Fresh parsley or chives, chopped, for garnish (optional)
• Lemon zest, optional, for brightness

Instructions

1. Warm the stock: Add your stock to a saucepan and keep it at a low simmer.

   Warm stock helps the rice cook evenly and prevents the pot from cooling each time you add liquid.

2. Sweat the onion: In a wide, heavy pot, heat the olive oil and 2 tablespoons butter over medium heat. Add the onion with a pinch of salt. Cook gently for 4–5 minutes until translucent but not browned.
3. Toast the rice: Stir in the rice and coat it with the fat.

   Cook 1–2 minutes until the edges look slightly translucent and you smell a nutty aroma. This step builds flavor and keeps the grains distinct.

4. Deglaze with wine: Pour in the white wine and stir until it mostly evaporates. The wine adds acidity, which balances the richness of the cheese and butter.
5. Add stock gradually: Ladle in enough warm stock to just cover the rice.

   Stir gently and steadily, keeping the rice moving so it releases starch without breaking. When the liquid is mostly absorbed, add another ladle. Continue for 16–20 minutes.

6. Season as you go: Taste a spoonful around the 12-minute mark.

   Add a little salt if needed, but hold back until you add the cheese—Parmesan is salty.

7. Check doneness: The rice is ready when the grains are tender with a slight bite in the center. The texture should be creamy and loose, not stiff. Add more stock if it thickens too much.
8. Finish the risotto (mantecatura): Remove from heat.

   Stir in the remaining 1 tablespoon butter and 3/4 cup grated Parmesan until glossy. Adjust seasoning with salt and pepper. If you like it looser, stir in a splash more warm stock.

9. Optional brightness: Add a whisper of lemon zest or a squeeze of lemon to wake up the flavors.

   Garnish with chopped parsley or chives.

10. Serve immediately: Risotto waits for no one. Spoon into warm bowls and finish with extra Parmesan on top.

How to Store

• Refrigerate: Cool quickly and store in an airtight container for up to 3 days.
• Reheat: Warm gently on the stove with a splash of stock or water to loosen. Stir until creamy again.

  Avoid microwaving without extra liquid—it will turn clumpy.

• Arancini option: Leftover risotto is perfect for arancini (fried rice balls). Mix in a little extra Parmesan, form balls, add a small cube of mozzarella inside if you like, bread, and fry.
• Freezing: Not ideal. Risotto loses its texture when frozen and thawed.

Health Benefits

• Calcium and protein: Parmesan provides calcium for bone health and a bit of protein without heavy cream.
• Portion control: A moderate serving with a big side of vegetables creates a balanced meal.
• Low on additives: When you cook from scratch, you control the salt and avoid preservatives.
• Gluten-free friendly: Risotto rice is naturally gluten-free.

  Just confirm your stock is gluten-free.

Common Mistakes to Avoid

• Using cold stock: Cold liquid cools the pot and shocks the rice, leading to uneven cooking.
• Overcooking the onion: Brown onion adds a bitter, sweet note that fights the clean flavor of the cheese.
• Adding liquid too quickly: The rice needs time to release starch. If you flood the pot, you’ll get soupy rice, not creamy risotto.
• Walking away: You don’t need to stir nonstop, but steady stirring is key. Aim for frequent, gentle movement.
• Overcooking the rice: Risotto should have a tiny bite in the center.

  Mushy rice means you went too far.

• Skipping the final butter and Parmesan: This “mantecatura” step makes the finish silky and luxurious.
• Serving too thick: Risotto should spread slightly on the plate. If it sits like a mound, loosen with stock.

Alternatives

• Cheese swaps: Try Grana Padano for a gentler flavor or Pecorino Romano for sharper, saltier notes. A blend of Parmesan and mascarpone adds extra creaminess.
• Broth variations: Mushroom stock gives earthiness.

  A light seafood stock pairs well if you want to add shrimp or scallops.

• Add-ins: Sautéed mushrooms, peas, spinach, roasted squash, or asparagus tips all work well. Fold them in during the last few minutes.
• Herbs and zest: Thyme, chives, or a touch of lemon zest brighten the dish without overpowering the cheese.
• Wine-free version: Skip the wine and add a teaspoon of white wine vinegar or a squeeze of lemon at the end for balance.
• Rice options: Arborio is common and creamy. Carnaroli holds its shape best.

  Vialone Nano is great for a looser, silkier texture.

FAQ

Can I make risotto without wine?

Yes. Replace the wine with an extra ladle of stock and finish with a small squeeze of lemon or a teaspoon of white wine vinegar to add brightness.

How do I know when the risotto is done?

The rice should be tender with a slight bite in the center, and the texture should be creamy and fluid. Draw a spoon across the pot—the risotto should slowly flow back together.

Is Parmesan the same as Parmigiano Reggiano?

Not exactly.

Parmigiano Reggiano is the authentic, PDO-protected Italian cheese with a complex, nutty flavor. “Parmesan” can be a generic style. For best results, use real Parmigiano Reggiano and grate it fresh.

Can I use pre-shredded cheese?

It’s better to grate it yourself. Pre-shredded cheese often contains anti-caking agents that affect melting and texture, making the risotto less smooth.

Do I need to stir constantly?

You don’t need to stir nonstop, but you do want consistent, frequent stirring.

Think steady attention rather than frantic motion. This helps release starch evenly.

What pot should I use?

Choose a wide, heavy-bottomed pot or sauté pan. The wider surface encourages even cooking and better evaporation, which helps control texture.

Can I add cream?

You can, but it’s not traditional and usually not necessary.

Proper technique with butter and Parmesan creates all the creaminess you need.

Why is my risotto gummy?

Possible causes include over-stirring aggressively, using too much heat, or cooking the rice past al dente. Keep the heat moderate and stir gently.

How much salt should I add?

Season lightly while cooking, then adjust after adding Parmesan. Stock can be salty, and the cheese adds a lot of flavor on its own.

Can I make it ahead?

Risotto is best fresh.

If you must, cook it about 75% of the way, spread on a tray to cool, and finish with hot stock just before serving. This method is common in restaurants.

In Conclusion

Italian creamy risotto with Parmesan is all about simple ingredients treated with care. With warm stock, patient stirring, and a final swirl of butter and cheese, you’ll get that silky, spoonable texture every time.

Keep the seasoning balanced, the rice slightly al dente, and the finish glossy. Once you master this base, you can make endless variations while keeping that classic, comforting soul of risotto intact.

Italian Creamy Risotto With Parmesan - Comforting, Rich, and Simple

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

1x2x3x

• 1 1/2 cups arborio or carnaroli rice (carnaroli holds structure best)
• 4–5 cups low-sodium chicken or vegetable stock, kept warm
• 1 small yellow onion, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter (plus 1 tablespoon for finishing)
• 1/2 cup dry white wine (optional but recommended)
• 3/4–1 cup freshly grated Parmigiano Reggiano
• Kosher salt and freshly ground black pepper, to taste
• Fresh parsley or chives, chopped, for garnish (optional)
• Lemon zest, optional, for brightness

Instructions

 

• Warm the stock: Add your stock to a saucepan and keep it at a low simmer. Warm stock helps the rice cook evenly and prevents the pot from cooling each time you add liquid.
• Sweat the onion: In a wide, heavy pot, heat the olive oil and 2 tablespoons butter over medium heat. Add the onion with a pinch of salt. Cook gently for 4–5 minutes until translucent but not browned.
• Toast the rice: Stir in the rice and coat it with the fat. Cook 1–2 minutes until the edges look slightly translucent and you smell a nutty aroma. This step builds flavor and keeps the grains distinct.
• Deglaze with wine: Pour in the white wine and stir until it mostly evaporates. The wine adds acidity, which balances the richness of the cheese and butter.
• Add stock gradually: Ladle in enough warm stock to just cover the rice. Stir gently and steadily, keeping the rice moving so it releases starch without breaking. When the liquid is mostly absorbed, add another ladle. Continue for 16–20 minutes.
• Season as you go: Taste a spoonful around the 12-minute mark. Add a little salt if needed, but hold back until you add the cheese—Parmesan is salty.
• Check doneness: The rice is ready when the grains are tender with a slight bite in the center. The texture should be creamy and loose, not stiff. Add more stock if it thickens too much.
• Finish the risotto (mantecatura): Remove from heat. Stir in the remaining 1 tablespoon butter and 3/4 cup grated Parmesan until glossy. Adjust seasoning with salt and pepper. If you like it looser, stir in a splash more warm stock.
• Optional brightness: Add a whisper of lemon zest or a squeeze of lemon to wake up the flavors. Garnish with chopped parsley or chives.
• Serve immediately: Risotto waits for no one. Spoon into warm bowls and finish with extra Parmesan on top.

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