White Wine and Parmesan Risotto with Creamy Arborio Rice
By Noah Bennett
Servings
4
Level
Easy
Choose firm Parmesan with a clean, salty flavor and a dry, high-acid white wine; together they give this risotto its savory finish and bright wine depth. White Wine and Parmesan Risotto is a creamy Arborio rice dish with tender grains that absorb simmered broth and shredded cheese. Look for a wedge rather than a powdery grated product.
The base starts with finely chopped shallot and garlic cooked in butter until translucent, then Arborio rice is tossed in the aromatic fat and toasted. Dry wine simmers until almost evaporated before chicken broth is added gradually. This sequence gives the rice repeated contact with flavorful liquid, while Parmesan, salt, black pepper, and paprika are held back for the final off-heat stir.
As it cooks, stir the rice as each cup of broth becomes almost absorbed, watching for a creamy mixture rather than a dry pan. The key visual cue is liquid that has cooked into the grains before the next addition. Adding broth too quickly prevents that staged absorption, while skipping the brief toast misses the source’s stated foundation for the wine.
Serve the risotto hot, as directed, while the Parmesan is freshly stirred through the rice. For leftovers, gently warm it with a splash of broth or water if needed, since chilled risotto firms as its starches set. Serve any extra Parmesan at the table for diners who want a saltier finish.
Why you'll love this recipe
- Arborio rice earns its place here because its gradual broth absorption creates the creamy, cohesive texture the method is designed to build.
- A dry, high-acid white wine keeps the rice tasting bright, and the notes provide several named grape options for shopping.
- Shallot, garlic, and butter form a restrained aromatic base, letting Parmesan remain noticeable instead of competing with a crowded ingredient list.
- Adding broth by the cup gives each portion time to absorb, making the quality of the chicken broth apparent in every spoonful.
- Shredded Parmesan is stirred in off heat, so a single cup supplies the recipe’s savory finish without requiring a separate sauce.
- Paprika, salt, and black pepper season the finished rice simply, allowing the wine and cheese to remain the defining flavors.
Ingredients
- •1 shallot (finely chopped)
- •2 cloves garlic (finely chopped)
- •3 tbsp butter
- •1.5 cups Arborio rice
- •1 cup dry white wine
- •4 cups chicken broth
- •1 cup Parmesan cheese (shredded)
- •1 tsp salt
- •0.5 tsp black pepper
- •0.5 tsp paprika
Instructions
- 1
Bring the chicken broth to a boil, then reduce the heat and let it simmer.
- 2
Heat the butter in a large saucepan over medium heat.
- 3
Add the shallot and garlic and cook until translucent.
- 4
Add the Arborio rice to the shallot mixture and toss to coat.
- 5
Toast the rice for 3 to 5 minutes, then add the white wine.
- 6
Simmer over medium-low heat until the wine is almost evaporated.
- 7
Add the broth one cup at a time, stirring until the liquid is almost absorbed before adding more.
- 8
Once all the broth has been added and cooked into the rice, remove the pan from the heat and stir in the Parmesan, salt, black pepper, and paprika.
- 9
Serve hot.
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