Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional)
- 4 cups chicken broth, warmed
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Step 1: Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 2: Add the Arborio rice to the saucepan and cook, stirring constantly, for 1-2 minutes until the rice is lightly toasted.
- Step 3: If using, pour in the white wine and cook, stirring, until it is absorbed.
- Step 4: Begin adding the warmed chicken broth, one ladleful at a time, stirring continuously until the liquid is absorbed before adding the next ladleful. Continue this process until the rice is creamy and al dente, about 20-25 minutes.
- Step 5: Remove the saucepan from the heat and stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
- Step 6: Serve immediately, garnished with additional Parmesan cheese, if desired.
Notes
- Store leftover rice in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently with a splash of broth or water to restore its creamy texture.
- This creamy Parmesan rice is delicious served alongside roasted chicken or grilled salmon.
- Toasting the Arborio rice before adding the broth is key for a nutty flavor and prevents mushiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American