Parmesan Risotto with White Wine

Parmesan Risotto with White Wine is a creamy, indulgent Italian classic that transforms simple ingredients into a luxurious dish. This risotto features Arborio rice slowly cooked in a fragrant white wine and simmering broth, finished with rich Parmesan cheese and a touch of butter for ultimate creaminess. Its velvety texture and delicate flavor make it a perfect side dish or a main course for a cozy dinner.

This recipe is a celebration of Italian cooking at its finest—simple ingredients, careful technique, and patience result in a dish that’s both elegant and comforting. The subtle tang of white wine enhances the savory notes of Parmesan, creating a risotto that’s rich in flavor yet light enough to pair with vegetables, seafood, or meats.

Why I Love This Recipe

I love this recipe because it’s creamy, comforting, and versatile. The Parmesan adds a savory depth, while the white wine brightens the flavors. Cooking risotto is a rewarding process—it teaches patience and care, and the result is always a deliciously indulgent dish that feels like a special treat.

Why This Is a Must-Try Dish

This dish is a must-try because it’s a classic Italian comfort food that elevates any meal. Its creamy texture, rich flavor, and sophisticated aroma make it perfect for dinner parties, special occasions, or a simple yet luxurious weeknight meal. Once you master this risotto, it becomes a go-to recipe that impresses every time.

Recipe Overview

Preparation Time: 10 minutes
Cooking Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 4
Calories: Approximately 350–400 calories per serving

Course: Main Course / Side Dish
Cuisine: Italian

Ingredients

• 1 ½ cups Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• ½ cup dry white wine
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Cooking Directions

The risotto is cooked by gradually adding warm broth to Arborio rice while stirring continuously, allowing the rice to release its starches for a creamy texture. White wine adds subtle acidity, and Parmesan cheese enriches the dish with its nutty, savory flavor.

Step-by-Step Preparation Method

Step 1: Sauté Aromatics
Heat olive oil in a large skillet or saucepan over medium heat. Add finely chopped onion and garlic, and sauté until translucent and fragrant.

Step 2: Toast the Rice
Add Arborio rice to the skillet and stir for 1–2 minutes, allowing the rice to toast lightly and become coated in oil.

Step 3: Deglaze with White Wine
Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.

Step 4: Gradually Add Broth
Add warm broth one ladle at a time, stirring frequently. Allow most of the liquid to absorb before adding the next ladle. Continue until the rice is tender but still slightly firm (al dente), about 20–25 minutes.

Step 5: Finish with Parmesan and Butter
Remove from heat and stir in Parmesan cheese and butter until melted and creamy. Adjust seasoning with salt and pepper.

Step 6: Garnish and Serve
Garnish with freshly chopped parsley and serve immediately while hot.

How to Serve

Serve Parmesan Risotto with White Wine as a side dish to roasted meats, grilled seafood, or sautéed vegetables. It can also be enjoyed as a main course with a light salad. Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio for a complete Italian dining experience.

Recipe Tips

• Stir frequently for a creamy texture
• Keep broth warm to maintain consistent cooking
• Use freshly grated Parmesan for best flavor
• Do not overcook rice—risotto should be tender but slightly firm
• Adjust consistency with extra broth if necessary

Variations

Mushroom Parmesan Risotto
Add sautéed mushrooms during Step 1 for an earthy flavor.

Asparagus Risotto
Add blanched asparagus pieces in the last 5 minutes of cooking.

Truffle Risotto
Drizzle with truffle oil just before serving for a luxurious twist.

Seafood Risotto
Add cooked shrimp or scallops at the end for a seafood version.

Vegan Version
Use vegetable broth and nutritional yeast instead of Parmesan, and omit butter.

Freezing and Storage Time

Refrigerator:
Store in an airtight container for up to 3 days.

Freezer:
Not recommended as risotto loses its creamy texture when frozen.

Reheating:
Reheat gently on the stovetop with a splash of broth to restore creaminess.

Special Equipment Needed

• Large skillet or heavy-bottomed saucepan
• Wooden spoon or silicone spatula
• Ladle for adding broth
• Knife and cutting board
• Measuring cups and spoons

Conclusion

Parmesan Risotto with White Wine is a creamy, flavorful Italian dish that elevates any meal. Its velvety texture, nutty Parmesan flavor, and subtle white wine aroma make it a comforting yet elegant choice. Perfect as a main course or side, this recipe is a must-try for home cooks seeking a sophisticated, restaurant-quality dish made right in their kitchen.

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Parmesan Risotto with White Wine

Author: Anna Williams Cuisine: Italian Courses: Dinner

Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Servings: 4 Calories: 400 calories per serving

Description

Parmesan Risotto with White Wine is a creamy, indulgent Italian classic that transforms simple ingredients into a luxurious dish. This risotto features Arborio rice slowly cooked in a fragrant white wine and simmering broth, finished with rich Parmesan cheese and a touch of butter for ultimate creaminess. Its velvety texture and delicate flavor make it a perfect side dish or a main course for a cozy dinner.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ½ cups Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• ½ cup dry white wine
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Sauté Aromatics : Heat olive oil in a large skillet or saucepan over medium heat. Add finely chopped onion and garlic, and sauté until translucent and fragrant.
2. Toast the Rice : Add Arborio rice to the skillet and stir for 1–2 minutes, allowing the rice to toast lightly and become coated in oil.
3. Deglaze with White Wine : Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.
4. Gradually Add Broth : Add warm broth one ladle at a time, stirring frequently. Allow most of the liquid to absorb before adding the next ladle. Continue until the rice is tender but still slightly firm (al dente), about 20–25 minutes.
5. Finish with Parmesan and Butter : Remove from heat and stir in Parmesan cheese and butter until melted and creamy. Adjust seasoning with salt and pepper.
6. Garnish and Serve : Garnish with freshly chopped parsley and serve immediately while hot.

Keywords: Parmesan Risotto with White Wine