Name: Parmesan Risotto Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: Italian
Ingredients: 3–4 lb boneless beef chuck roast; 2 tbsp olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 (28 oz) can crushed tomatoes; 1 cup beef broth; 1 cup dry red wine (such as Chianti or Merlot); 2 tbsp tomato paste; 1 tbsp dried oregano; 1 tbsp dried basil; 1 tsp salt; ½ tsp black pepper; 2 tbsp olive oil; 1 shallot, finely chopped; 1 ½ cups Arborio rice; 6 cups hot chicken broth, divided; ½ cup dry white wine (such as Pinot Grigio); 1 cup grated Parmesan cheese; 2 tbsp butter; Salt and pepper to taste

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Introduction

This Parmesan Risotto is a creamy, comforting dish that perfectly balances rich flavors and velvety texture. Made with Arborio rice, white wine, and plenty of grated Parmesan, it’s a wonderful side or a satisfying main when paired with roasted meats or vegetables.

A white plate holds a dish with two layers: the bottom layer is a bed of cooked rice with a light yellow color and soft texture, spread evenly across the plate. On top is a generous heap of shredded meat covered in a thick, rich brown sauce with a glossy finish. The meat looks tender and juicy, and the dish is sprinkled with finely chopped green herbs, adding a fresh contrast to the warm colors. The plate sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
1 shallot, finely chopped
1 ½ cups Arborio rice
6 cups hot chicken broth, divided
½ cup dry white wine (such as Pinot Grigio)
1 cup grated Parmesan cheese
2 tbsp butter
Salt and pepper to taste

Instructions

Step 1: Heat olive oil in a saucepan over medium heat. Add the finely chopped shallot and cook until softened, about 3–5 minutes.
Step 2: Add the Arborio rice to the saucepan and toast it for 2–3 minutes, stirring constantly to prevent sticking.
Step 3: Pour in the white wine and stir until it is fully absorbed by the rice.
Step 4: Begin adding the hot chicken broth, one cup at a time, stirring constantly. Wait until each cup is absorbed before adding the next. Continue this process for about 20–25 minutes, or until the rice is creamy and tender.
Step 5: Stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste, then remove from heat and serve immediately.

Tips & Variations

For extra creaminess, stir in a splash of heavy cream at the end.
Try swapping Parmesan for Pecorino Romano for a sharper flavor.
Use homemade chicken broth for deeper richness, or vegetable broth for a vegetarian-friendly version.
If you like, fold in sautéed mushrooms or steamed asparagus for more texture and flavor.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water and gently warm on the stove, stirring frequently to regain its creamy consistency.

How to Serve

A white plate holds a layered dish with two main parts: the bottom layer is a bed of light yellow rice with a soft and fluffy texture, spread evenly across the plate. On top sits a thick layer of shredded brown meat covered in a rich, dark brown sauce that looks smooth and glossy. The meat strands are juicy and tender, with some pieces sticking out, and there are small bits of green herbs scattered on top for color contrast. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for risotto?

For the best texture, use Arborio rice or another short-grain variety like Carnaroli or Vialone Nano. Long-grain rice will not produce the creamy texture traditional in risotto.

How do I know when the risotto is done?

The risotto is ready when the rice is tender but still slightly firm to the bite (al dente) and the mixture is creamy without being soupy. It should coat the back of a spoon nicely.