Parmesan Risotto

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email
Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Risotto is a northern Italian rice dish cooked in broth to a creamy consistency. Enjoy this dish as is or alongside steak or seafood.

Time 40 mins
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