Classic Parmesan Risotto
Risotto is a traditional dish from Italy, especially the northern regions such as Lombardy, where short-grain rice like Arborio has been cultivated since the Middle Ages. Risotto became popular in Northern Italy due to the region’s humid climate, ideal for growing rice. Unlike boiled rice, risotto is slowly cooked by absorbing liquid, creating its signature creamy texture without added cream—one of the defining techniques of Italian cuisine.
Ingredients:
| • salt | to taste |
| • onion | 1 |
| • butter | 3 tablespoons |
| • parsley | 2 tablespoons |
| • garlic | 2 cloves |
| • Parmesan cheese | 1/2 cup |
| • arborio rice | 300 g |
| • water or broth | 3 cups |
| • white wine | 100 ml |
Serves: 3–4 | Time: ~30 minutes
1. Peel and finely chop the onion.
2. Peel and finely chop the garlic.
3. Wash and finely chop the parsley.
4. Melt butter in a pan over medium heat. Add onion and cook until soft and lightly golden.
5. Add garlic and cook for about 1 minute until fragrant.
6. Add arborio rice to the pan. Stir and cook for about 3 minutes until the grains become slightly translucent.
7. Pour in wine and let it simmer for about 1–2 minutes. Add water or broth.
Add salt to taste.
8. Reduce heat to low. Cook for about 18–20 minutes, stirring occasionally, until the rice is tender and creamy.
9. Add grated parmesan cheese. Stir until melted and creamy. Add chopped parsley and mix.
10. Serve immediately while warm and creamy.
TIPS:
- Stir regularly to release starch and create creaminess.
- Do not overcook—the rice should be tender but slightly firm inside.
- Use warm broth for better texture.
- Add a small piece of butter at the end for extra richness (optional).