Dinner
White Wine Parmesan Risotto
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Prep
10 Minutes
Cook
25 Minutes
Total
35 min
Serves
Serves 4
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
- 10½ oz (300 g) Arborio rice
- 120 ml dry white wine
- 960 ml warm chicken or vegetable broth
- 1¾ oz (50 g) Parmesan, finely grated
- 1 oz (30 g) unsalted butter
- salt and cracked black pepper, to taste
Instructions
- 1Heat the olive oil in a heavy-bottomed pot over medium heat.
- 2Cook the onion until soft and translucent, about 3 to 4 minutes.
- 3Stir in the garlic and cook for 30 seconds.
- 4Add the rice and stir until the grains are coated and lightly glossy.
- 5Pour in the wine and cook until nearly absorbed.
- 6Lower the heat, pour in the warm broth, and give the pot one gentle stir.
- 7Cover and simmer gently for 18 to 20 minutes, until the rice is tender with a slight bite.
- 8Remove from the heat and stir in the Parmesan and butter until creamy.
- 9Season with salt and pepper and serve at once.
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.
Best Served With
roasted chicken, sautéed mushrooms, or seared fish
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.
Leftover Strategy
Store leftovers in an airtight container for up to 2 days. Reheat gently with a splash of broth or water, or chill the rice and pan-fry small scoops until crisp.
Want to impress guests with this dish? Ask Jeff →
Pairing
Dry white wine or sparkling water works well with the creamy Parmesan rice; rosemary crackers ↗ make an easy pantry-side bite.
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