Easy Risotto Recipe with Parmesan and Thyme
By Isabella Quinn
Prep
10 min
Cook
30 min
Total
40 min
Servings
8
Level
Easy
Adding stock gradually to arborio rice allows the rice to release more starch, creating a creamy risotto with tender rice that has a slight bite. A basic risotto with Parmesan and thyme will settle into a soft mound after cooking rather than spreading like soup on the plate.
Olive oil and butter soften diced onion slices before adding garlic to flavor the rice. Arborio rice is stirred in and partially cooked with white wine, which is mostly cooked off. After removing the rice from heat, Parmesan cheese and thyme are stirred in to retain their flavor.
Expect some of the broth to be absorbed each time you add more broth until the dish reaches the desired consistency without sticking. Check the rice for doneness after 15 minutes. The perfectly cooked risotto will be tender but not mushy, like al dente pasta. A common error is adding another ladle of broth before the previous ladle has been absorbed, which can cause the risotto to be too runny and fall apart.
Use it as a side dish in Italian dishes when it is most liquid. Leftovers stored in the refrigerator will be thicker. To reheat leftovers and make them more liquid, add broth or water and heat in a pan.
Why we keep this one around
- Warm stock is ladled into the rice a little at a time to absorb into the rice and provide milkiness without making it loose or soupy.
- Stirring when adding arborio rice releases the starch into the dish and creates a creamy texture. Stirring less frequently gives you more time away from the dish.
- Cooking the onions until soft and slightly caramelized adds flavor to the dish that pairs well with the rice and other ingredients. Simple ingredients like onions improve the final dish.
- Letting most of the dry white wine be absorbed by the rice helps concentrate its flavor in the rice, rather than having leftover liquid in the dish after broth is added.
- Parmesan and thyme are added at the end of cooking as garnishes to enhance flavor and avoid additional melting of the Parmesan cheese.
- Tasting after 15 minutes will help you figure out how long to cook the rice so it isn't too soft and prevent overcooking, which is a common issue.
Ingredients
- •6 cups chicken stock
- •1 tsp sea salt (1-2 teaspoons, or to taste)
- •2 tbsp olive oil
- •2 tbsp butter
- •1 medium onion (finely minced)
- •2 cloves garlic (finely minced)
- •2 cups arborio rice
- •1 ½ cups dry white wine
- •1 cup Parmesan cheese (freshly grated)
- •2 tsp fresh thyme leaves
- •fresh ground pepper (to taste)
Instructions
- 1
Place the chicken stock in a medium-sized pot over high heat. Bring it to a simmer, then lower the heat so it stays warm.
- 2
Add the sea salt to the stock 1 teaspoon at a time, until it tastes a little saltier than you want the finished risotto.
- 3
Place the olive oil and butter in a large pot over medium heat.
- 4
Add the onion and cook, stirring frequently, until soft and just starting to brown, about 5-7 minutes.
- 5
Add the garlic and cook for 1 minute more.
- 6
Add the arborio rice and stir for 1 minute.
- 7
Add the white wine and stir until it has mostly absorbed.
- 8
Add one ladle of hot broth and stir well. Stir occasionally until it has mostly absorbed, about 1-2 minutes.
- 9
Continue adding broth one ladle at a time, waiting until most of each addition has absorbed before adding more. Stir the rice a few times between additions.
- 10
Cook for about 20 minutes, until the rice is soft but not mushy, like al dente pasta.
- 11
Remove the pot from the heat and stir in the Parmesan cheese and thyme.
- 12
Season to taste with sea salt and fresh ground pepper.
FAQ
Nutrition (per serving)
399
Calories
13g
Protein
12g
Fat
50g
Carbs
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