This parmesan risotto recipe is simple yet decadent- perfect for a date night in or weeknight dinner!
Course: Appetizer, Main Course
Keyword: Parmesan Risotto Recipe, risotto recipe
1/4cupextra virgin olive oil
1small onion, chopped
1cupfinely grated Parmigiano Reggiano
kosher salt to taste
Sautéed Mushrooms (Optional)
8oz.mushrooms, rinsed and sliced
Bring a large, wide dutch oven or skillet to medium heat, and add the extra virgin olive oil. Once oil is warmed, add onions to the pan and cook until soft and translucent (7-10 minutes), stirring frequently. Do not let onions brown. While onions are cooking, bring the chicken stock to a gentle simmer in a separate pan.
Add the arborio rice to onions and cook for an additional 2-3 minutes. Add 1/2 cup of the simmering broth to the rice, stirring every 30 seconds until the broth is absorbed by the rice. Repeat several times, until the rice is al dente and the risotto is creamy (this usually takes about 20-25 minutes). You may have some leftover stock.
Remove risotto from heat and stir in the butter and Parmigiano Reggiano. Taste the risotto and add more salt if needed. Top with mushrooms if using and serve immediately with additional Parmigiano Reggiano for garnish.
Melt the butter in a small nonstick pan over medium heat. Add the mushrooms and sautée until they are a deep golden brown and fragrant. Sprinkle with kosher salt, toss, and serve on top of parmesan risotto.