Parmesan risotto

Ingredients

• 400 gCarnaroli rice
• 50 ggrated Parmesan
• As neededmeat stock (homemade or made from a stock cube)
• 60 gbutter
• 125 ml (1 glass)dry white wine
• To tastesalt
• Quantity not specifiedonion, finely chopped

Instructions

1. 1

   Prepare the stock

   Make the meat stock and keep it hot so it is ready to add to the rice.

2. 2

   Soften the onion

   Melt a knob of butter in a non-stick pan. As soon as it begins to melt, add the finely chopped onion.

3. 3

   Toast the rice

   When the onion is lightly golden, add the rice and toast it for a few minutes, until it has absorbed the cooking fat and looks translucent.

4. 4

   Add the wine

   Pour in the wine and let it evaporate.

5. 5

   Add hot stock

   Add a couple of ladlefuls of boiling stock, stirring the risotto gently.

6. 6

   Continue cooking

   Cook the rice, adding more stock as needed.

7. 7

   Check the rice

   Cook for about 15 minutes, or until the rice is done, stirring from time to time with a wooden spoon.

8. 8

   Finish with butter

   Take the pan off the heat and adjust the salt. Add the remaining butter and Parmesan, then stir thoroughly to combine.

9. 9

   Check the texture

   The finished risotto should be creamy and flowing, a texture known in Italian cooking as all’onda.

10. 10

    Rest and serve

    Leave the risotto to rest for 5 minutes, then serve.

What is Parmesan risotto?

Risotto is a northern Italian rice dish cooked gradually with stock and stirred until it becomes creamy. This Parmesan version keeps the flavour simple, relying on Carnaroli rice, dry white wine, butter and cheese.

Carnaroli holds its shape during cooking while releasing enough starch to give the dish its characteristic texture. The final stirring of butter and Parmesan brings the rice together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 14g protein, 78g carbs, 20g fat.

Most of the carbohydrates come from the rice, while butter and Parmesan provide much of the fat; the cheese and rice contribute protein. The stock, cheese and added salt can make sodium vary, so taste before adding extra salt and serve with vegetables or salad for balance.

The ingredients that matter

Carnaroli rice: its firm grains are well suited to gradual stock cooking and should remain distinct within the creamy risotto.

Hot stock: keep it boiling or very hot as you cook. Adding it hot helps maintain a steady cooking temperature.

Toast before adding liquid

Rice first: give the grains a few minutes in the butter and onion, until they look translucent and have absorbed the cooking fat. This prepares them for the wine and stock.

Wine next: let the wine evaporate before adding the first ladleful of stock, so the rice can absorb the liquid in sequence.

Add stock gradually

Small additions: start with a couple of ladlefuls of hot stock, then add more as needed while the rice cooks. The method does not specify a fixed stock quantity, so let the rice guide you.

Gentle stirring: stir from time to time rather than leaving the pan unattended. The rice should cook through without losing its shape.

Look for all’onda

Doneness: the recipe gives about 15 minutes of cooking, but also advises cooking until the rice is done. Taste a grain near the end to check its texture.

Consistency: the risotto should be creamy and flow softly when moved, rather than sitting in a stiff mound. The final butter and Parmesan help create this texture.

Finish off the heat

Butter and Parmesan: take the pan off the heat before adding the remaining butter and grated cheese, then stir thoroughly to combine.

Rest: leave the risotto for 5 minutes before serving, as directed. Serve promptly while it is still creamy.

What to serve with it

As a main: pair it with a green salad or simply cooked vegetables for freshness alongside the rich rice.

As a first course: serve smaller portions before a lighter main dish. Keep additions modest so the Parmesan and rice remain the focus.

Recipe notes & tips

• Keep the stock hot in a separate pan while the rice cooks.
• Chop the onion finely so it softens evenly.
• Stir gently and regularly rather than constantly.
• Add stock as needed instead of pouring it all in at once.
• Taste the rice near the end of cooking to check doneness.
• Adjust the salt after cooking, since the stock and Parmesan may already be salty.

Variations

• Vegetable stock: use it instead of meat stock for a different base flavour.
• More Parmesan: add a little extra at the table for a stronger cheese finish.
• Fresh herbs: scatter over chopped parsley just before serving.
• Mushrooms: cook sliced mushrooms separately and fold them in before serving.
• Black pepper: grind a little over each portion to add a gentle savoury note.

Common mistakes to avoid

• Cool stock: keep it hot so each addition does not interrupt the rice’s cooking.
• Adding all the stock at once: add it gradually, following the method, so you can judge the texture.
• Skipping the toast: cook the rice in the butter and onion until translucent before adding wine.
• Undercooked rice: taste a grain and continue cooking with more hot stock if needed.
• Over-salting: check the finished risotto before adding salt, as stock and Parmesan can contribute saltiness.
• Serving it stiff: aim for a creamy, flowing all’onda consistency rather than a firm mound.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a pan with a splash of water or stock, stirring until hot; the texture may be thicker than when freshly made.

Frequently asked questions