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Easy Parmesan Risotto made with butter, shallots, garlic, white wine, and chicken stock. A simple, creamy risotto recipe anyone can master at home.
Know Before You Scroll
What You’ll Need
Arborio rice, chicken stock, butter, shallots, garlic, Parmesan
Flavor Profile
Buttery, savory, and deeply comforting with a nutty Parmesan finish
Difficulty Level
Easy
Equipment Needed
Shallow sauté pan or wide saucepan, wooden spoon
Top Tip
Keep the stock hot so the rice cooks evenly without shocking it
Time-Saving Tips
This method requires stirring only every few minutes instead of constantly
In The Test Kitchen
I make a lot of no stir risottos, but this time I wanted something that can be a simple side or base for dishes like my Braised Boneless Short Ribs. I tested this risotto both the traditional way and with a slightly more hands-off approach, and the biggest win came from adding most of the stock at once and covering the pan. You still get that creamy, restaurant-style texture, but without standing over the stove stirring nonstop. The rice cooks evenly, the starch releases naturally, and finishing with butter and Parmesan gives you that silky, luxurious finish every great risotto needs.
Ingredient Notes
Risotto Rice
Best Choice
Arborio rice for its high starch content and creamy finish.
Substitutions
Carnaroli works well; avoid long-grain or jasmine rice.
Chicken Stock
Best Choice
Good-quality, well-seasoned chicken stock. Warm before using.
Substitutions
Vegetable stock for a vegetarian option.
Parmesan Cheese
Best Choice
Freshly grated Parmesan for smooth melting and full flavor.
Substitutions
Grana Padano in a pinch, though it’s slightly milder.
Butter
Best Choice
Unsalted butter for control over seasoning; small shallots for a sweeter, more delicate flavor.
Substitutions
A small yellow onion can replace shallots if needed.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Warm the Stock
Add 4 cups chicken stock to a saucepan and bring it to a gentle simmer. Keep it warm over low heat while you prepare the risotto.
2
Build the Flavor & Toast Rice
In a wide, shallow pan, melt 2 tablespoons unsalted butter over medium heat. Add the finely chopped shallots and cook for about 5 minutes until soft and translucent. Stir in the chopped garlic and cook for 1 minute, just until fragrant. Add 2 cups risotto rice and stir to coat every grain in the butter, cooking for 1 to 2 minutes until the edges look slightly translucent.
3
Deglaze & Simmer
Increase the heat to high and pour in 1 cup dry white wine. Cook, stirring, until the wine is almost completely absorbed. Stir in 4 cups warm chicken stock along with a pinch of salt and freshly ground black pepper, then reduce the heat to low and cover the pan. Let cook for 15 to 18 minutes, stirring every 5 minutes. Check at 15 minutes and, if the rice looks dry before it’s al dente, add a splash more stock and continue cooking. Season to taste as it cooks.
4
Finish Until Creamy
Once the rice is tender with a slight bite, stir in the remaining 2 tablespoons butter and ½ cup grated Parmesan cheese. Stir until creamy and glossy. Taste and season with more salt and pepper if needed.
5
Finish and Serve
Spoon into warm bowls and serve right away, finishing with extra Parmesan if you like.
Perfect Pairings
Recipe
Easy Parmesan Risotto
Ingredients
- 4 tablespoons unsalted butter (divided)
- 2 small shallots (peeled and finely chopped)
- 2 cloves garlic (chopped)
- 2 cups risotto rice (like Arborio)
- 1 cup dry white wine
- 4 cups chicken stock (plus more as needed)
- Salt and freshly ground black pepper (to taste)
- ½ cup grated Parmesan cheese
Instructions
- Warm the stock: In a saucepan, heat the chicken stock until it simmers. Keep warm on low.
- Start the base: In a separate shallow pan, melt 2 tablespoons of the butter over medium heat. Add the shallots and cook until soft but not browned, about 5 minutes. Stir in the garlic and cook for another minute.
- Toast the rice: Add the rice to the pan, stirring to coat in the butter. Cook 1–2 minutes to lightly toast the grains.
- Deglaze: Raise the heat to high and pour in the white wine. Cook until almost completely absorbed.
- Cook the risotto: Stir in 4 cups of the stock, along with a pinch of salt and pepper. Reduce the heat, cover, and let cook for 15–18 minutes, stirring every 5 minutes. Check after 15 minutes—if the rice looks dry before it’s al dente, add a little more stock.
- Finish: Stir in the remaining butter and Parmesan until creamy. Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Spoon into bowls and top with extra Parmesan, if you like.
Tips
Erren’s Top Tips
- Risotto should flow gently when spooned onto a plate, not sit in a stiff mound
- If it thickens too much before serving, loosen it with a splash of warm stock
- Always finish risotto off the heat to keep the texture silky, not gluey
Variations & Add-Ins
- Lemon Parmesan Risotto: Add lemon zest and a squeeze of juice at the end for brightness
- Mushroom Parmesan Risotto: Sauté sliced mushrooms with the shallots for extra depth
- Herb Finish: Stir in chopped parsley, thyme, or chives just before serving
- Extra Cheesy: Add an additional tablespoon or two of Parmesan if you like it ultra-rich
Storage & Freezing
Risotto is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of stock or water, stirring until creamy again. Freezing is not recommended, as the texture can become grainy.
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FAQs
Do I have to stir risotto constantly?
No. With this method, the risotto cooks covered and only needs stirring every few minutes. You’ll still get a creamy texture without standing at the stove the entire time.
Can I make Parmesan risotto without wine?
Yes. You can skip the wine and replace it with an equal amount of warm chicken stock. The risotto will still be creamy, just slightly less complex in flavor.
Why is my risotto too thick or dry?
Risotto thickens as it sits. If it looks stiff, stir in a splash of warm stock just before serving until it loosens to a creamy, flowing texture.
Can I use vegetable stock instead of chicken stock?
Absolutely. Vegetable stock works well and keeps the risotto vegetarian. Just make sure it’s well-seasoned, as it provides most of the flavor.
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