Parmesan Risotto

The more you practice making risotto, the easier it gets.
Time 40 minutes
Servings 4
Difficulty Medium




  • 5 cups Stock, chicken or vegetable
  • 1 ½ tbsp Olive oil, extra virgin
  • 1 onion Yellow onion, diced
  • 1 ½ cups Arborio rice, uncooked
  • ¼ tsp Salt
  • 1 tbsp Butter
  • ½ tsp Black pepper , freshly ground
  • 1 cup Parmesan cheese, grated
  • 1 tbsp Parsley, chopped
  • For garnish Parmesan cheese, grated


  • In a large saucepan, bring stock to a simmer. Keep warm over low heat, but do not boil.
  • In a large pan or Dutch oven, heat olive oil over medium heat.
  • Add onion. Cook for 5 minutes, stirring occasionally.
  • Add the arborio rice and salt, cook 1 minute, stirring to coat the rice in olive oil.
  • Add ½ cup stock; cook 2 minutes or until liquid is absorbed, stirring frequently.
  • Working ¾ cup at a time, add remaining stock, stirring constantly until each portion is absorbed before adding the next (this should take 20 to 25 minutes).
  • Remove from heat. Add butter, black pepper, and Parmesan cheese. Stir to combine.
  • Garnish with parsley and serve with additional Parmesan cheese.


  • Do not use cold stock as this will negatively affect the cooking process 
  • You can use Grana Padano and/or Pecorino cheese instead of Parmesan