Creamy Parmesan Risotto


The extra starch in Arborio rice gives risotto its creamy texture; here Parmesan cheese makes it even creamier.


  • 6 cups low-sodium canned or Homemade Chicken Stock

  • 1 ½ tablespoons unsalted butter

  • 1 ½ tablespoons olive oil

  • 6 cloves garlic, minced

  • 2 medium shallots, minced

  • 2 cups Arborio rice

  • 1 cup dry white wine

  • Zest of 1 lemon (2 teaspoons), plus more for garnish (optional)

  • ¾ cup freshly grated Parmesan cheese (about 2 ounces), plus more for garnish

  • 1 ½ teaspoons salt

  • ¼ teaspoon freshly ground pepper


  1. Heat chicken stock in a medium saucepan. Keep hot during preparation.

  2. Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until softened and translucent, 3 to 4 minutes. Do not brown. Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes. Add the white wine, and stir constantly until it has evaporated, about 2 minutes.

  3. Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup stock for serving). Cook until rice is tender but still firm in the center (a total of 20 to 25 minutes).

  4. Remove pan from heat, and stir in 2 teaspoons lemon zest, 3/4 cup Parmesan cheese, salt, and pepper. Add some of the remaining stock a little at a time to reach desired consistency (it should be fairly loose). Serve immediately, garnished with additional lemon zest, if desired, and Parmesan cheese.

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