Print the recipe for Parmesan Risotto

Click the button below or select 'File > Print...'

Parmesan Risotto

a bowl of homemade parmesan risotto drizzled with olive oil and topped with freshly cracked pepper with a spoon in it
  • Serves:  4
  • Prep Time:  5 min
  • Cook Time:  40 min

Ingredients

  • 5 cups chicken or vegetable stock
  • 8 tablespoons salted butter
  • 1 large shallot, finely diced
  • 4 garlic cloves, minced
  • 1½ cups arborio rice
  • ¾ cup dry white wine
  • 1 teaspoon lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • ½ cup heavy cream
  • 2 cups freshly grated Parmesan cheese, plus more for serving
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper, plus more for serving

Method

  1. Add the stock to a small saucepan and heat over medium low.

  2. In a large saucepan or Dutch oven, melt 4 tablespoons of the butter over medium heat. Add the shallots and cook until translucent, about 3 minutes. Add the garlic and rice and cook, stirring frequently, until garlic is fragrant and rice is evenly coated, 3 to 4 minutes more.

  3. Add the wine, lemon zest, and lemon juice and bring to a simmer, stirring constantly, until the liquid is absorbed, about 5 minutes. Add 1 cup of warm broth and cook, stirring constantly, until broth is absorbed, about 5 minutes. Repeat with remaining stock, 1 cup at a time, until mostly absorbed, 20 to 25 minutes more.

  4. Reduce the heat to low and stir in the heavy cream, remaining 4 tablespoons of butter, parmesan, salt, and pepper, until fully incorporated and the cheese has melted, about 5 minutes.

  5. Divide risotto between bowls and top with more pepper and parmesan if desired. Serve immediately.