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White Wine Parmesan Risotto

Print Recipe
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.
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 15 ml olive oil
  • 1 small yellow onion finely diced
  • 2 garlic cloves minced
  • 300 g Arborio rice
  • 120 ml dry white wine
  • 960 ml warm chicken or vegetable broth
  • 50 g Parmesan finely grated
  • 30 g unsalted butter
  • salt and cracked black pepper to taste

Instructions

  • Heat the olive oil in a heavy-bottomed pot over medium heat.
  • Cook the onion until soft and translucent, about 3 to 4 minutes.
  • Stir in the garlic and cook for 30 seconds.
  • Add the rice and stir until the grains are coated and lightly glossy.
  • Pour in the wine and cook until nearly absorbed.
  • Lower the heat, pour in the warm broth, and give the pot one gentle stir.
  • Cover and simmer gently for 18 to 20 minutes, until the rice is tender with a slight bite.
  • Remove from the heat and stir in the Parmesan and butter until creamy.
  • Season with salt and pepper and serve at once.