Dinner

White Wine Parmesan Risotto

Name: White Wine Parmesan Risotto
Prep time: 10 min
Cook time: 25 min
Ingredients: 15 ml olive oil 1 small yellow onion, finely diced 2 garlic cloves, minced 300 g Arborio rice 120 ml dry white wine 960 ml warm chicken or vegetable broth 50 g Parmesan, finely grated 30 g unsalted butter salt and cracked black pepper, to taste

Prep

10 Minutes

Cook

25 Minutes

Creamy, loose, and rich without the usual babysitting, this white wine Parmesan risotto delivers soft grains, clean flavor, and a glossy finish with far less stirring.

Ingredients

15 ml olive oil 1 small yellow onion, finely diced 2 garlic cloves, minced 300 g Arborio rice 120 ml dry white wine 960 ml warm chicken or vegetable broth 50 g Parmesan, finely grated 30 g unsalted butter salt and cracked black pepper, to taste

Instructions

1
Heat the olive oil in a heavy-bottomed pot over medium heat. Cook the onion until soft and translucent, about 3 to 4 minutes. Stir in the garlic and cook for 30 seconds. Add the rice and stir until the grains are coated and lightly glossy. Pour in the wine and cook until nearly absorbed. Lower the heat, pour in the warm broth, and give the pot one gentle stir. Cover and simmer gently for 18 to 20 minutes, until the rice is tender with a slight bite. Remove from the heat and stir in the Parmesan and butter until creamy. Season with salt and pepper and serve at once.

Best Served With

roasted chicken, sautéed mushrooms, or seared fish

Cook's Note

Keep your broth warm and add it a ladle at a time, stirring often but not constantly and waiting for each addition to absorb; maintain a gentle simmer to coax starches into a creamy risotto without it turning gluey.

Why This Recipe Works

Arborio rice releases enough starch to turn creamy without constant stirring, as long as the liquid stays warm and the heat stays gentle. Wine keeps the flavor open, while butter and Parmesan finish the risotto with richness and shine.

Make It Yours

Add sautéed mushrooms for a deeper savory finish. Stir in peas at the end for sweetness. Swap lemon zest for a small splash of sherry vinegar. Add chili flakes with the onion for heat.