Garlic Parmesan Risotto
Garlic Parmesan Risotto features Arborio rice, garlic, shallots, white wine, and Parmesan cheese, creating a creamy, comforting Italian classic.
6 Servings
Ingredients
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons butter
- 1 shallot minced
- 1 clove garlic minced
- 1 cup Arborio rice
- ½ cup dry white wine
- 3 cups hot vegetable stock
- ⅓ cup freshly grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- Salt to taste
- Freshly ground white pepper to taste
Instructions
Prepare the Aromatics:
- Heat the olive oil and butter in a large sauté pan over medium heat until the butter melts. Reduce the heat to medium-low and add the minced shallot and garlic. Sauté for approximately 5 minutes, stirring frequently, until the shallot is translucent and aromatic but not browned.
Toast the Rice:
- Stir the Arborio rice into the pan, ensuring that each grain is evenly coated in the butter and oil mixture. Allow the rice to toast gently for about 5 minutes, stirring occasionally, until a light nutty aroma develops.
Deglaze with Wine:
- Pour in the white wine, stirring continuously as it simmers. Cook until the wine has nearly evaporated, allowing its flavor to infuse the rice.
Cook the Risotto:
- Begin adding the hot vegetable stock, one ladle at a time, stirring consistently. Allow the rice to absorb the liquid fully before adding the next ladle. Repeat this process, stirring constantly, for 15–20 minutes or until the rice is tender yet retains a slight firmness (al dente). You may not need all of the stock, so adjust as needed to achieve a creamy consistency.
Incorporate Final Ingredients:
- Remove the pan from heat and stir in the freshly grated Parmesan cheese and minced parsley. Season the risotto with salt and white pepper to taste. Ensure the flavors are well-balanced and adjust as necessary.
Serve Immediately:
- Risotto is best served fresh and hot. Plate the dish and garnish with additional Parmesan and parsley, if desired, for an elegant presentation.
Notes
This recipe is naturally gluten-free if you ensure the vegetable stock, Parmesan cheese, and white wine used are certified gluten-free. Always verify product labels for gluten-free certification to avoid cross-contamination.