Learn to make rich and creamy restaurant-style risotto with easy steps and simple ingredients. Cooked low and slow in chicken broth, white wine if desired, with tons of Parmesan cheese and butter added for flavor and texture, then topped with fresh herbs. This is the BEST risotto recipe you'll ever need!
½cupfreshly grated parmesan cheese, plus more for serving to taste
Kosher salt, to taste
Freshly cracked black pepper, to taste
Chopped parsley, for serving, optional
Instructions
In a large saucepan, warm broth over low heat.
In a 5 1/2-quart Dutch oven, heat 2 Tablespoons butter and oil over medium-low heat. Stir in shallots and cook 1 minute. Stir in rice and cook 2 minutes, or until rice is coated with oil and lightly golden.
Stirring constantly, add wine until fully absorbed. Stir in 1/2 cup warm broth until the broth is absorbed. Continue stirring in the remaining broth, 1/2 cup at a time, 15 to 20 minutes, or until the liquid is absorbed and the rice is tender but not soft.
Remove from heat and stir in remaining 2 Tablespoons butter and parmesan. Season with salt and pepper. Serve with a sprinkling of parmesan and parsley, if using.
Notes
Storage: Let risotto cool and store in an airtight container in the refrigerator 4 to 5 days.Freeze: I don’t like freezing risotto since it ends up being hard and grainy.Reheat: Risotto tastes great reheat. Simply reheat in saucepan over medium heat with some chicken stock or water, stirring until it’s hot and creamy again.