This Creamy Parmesan Risotto recipe is one of my favorite comfort foods. It’s creamy, delicious, and pairs perfectly with chicken parmesan. It is made with marscapone or cream cheese, heavy cream, and parmesan. I’m sharing my recipe for creamy parmesan risotto with chicken parmesan so you can enjoy it as much as I do!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card.
Why I Love Creamy Parmesan Risotto
I was recently on a Mediterranean cruise on the Disney Magic and ate at their specialty restaurant, Palo. One of my favorite dishes was the Parmesan Crusted Chicken served over creamy risotto. It was delicious!
In fact, it was so good, I wanted to make it at home. You can find the recipe for Disney Cruise‘s Chicken Parmesan here.
This dish is simple to make and can be easily customized to your liking. I like to add a bit of garlic and onion for extra flavor, but you can leave them out if you prefer.
I also like to top my risotto with a bit of Parmesan cheese, but you can use any cheese you like. If you’re looking for a creamy, comforting dish, look no further than this creamy parmesan risotto with chicken parmesan. Enjoy!
What is Risotto?
Risotto is a creamy Italian rice dish made with Arborio rice. Arborio rice is a short grain rice that has a high starch content, which gives risotto its signature creaminess. Risotto is traditionally made with broth, Parmesan cheese, and butter. It can be made with other ingredients as well, such as vegetables, seafood, or meats.
Arborio Rice Substitutes
If you can’t find Arborio rice, you can use another short grain rice, such as sushi rice or Calrose rice. You can also use long grain rice, but it won’t be as creamy.
Tips for Making Risotto
The key to making a good risotto is to simmer the rice slowly so that the starch has a chance to release and thicken the dish. I like to use a chicken or vegetable stock for my risotto, but you can use water if you prefer.
I also like to add a bit of white wine, brandy, or apple cider vinegar to my risotto for extra flavor.
Be sure to taste your risotto and add salt and pepper to taste. I also like to top my risotto with a bit of Parmesan cheese before serving.
If you’re looking for a vegetarian option, you can omit the chicken and add extra vegetables, such as mushrooms, peas, or asparagus.
Creamy Parmesan Risotto Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
Arborio Rice: This type of rice is typically used to make risotto. It’s a short-grain rice that is starchy and absorbs liquid well. This gives risotto its creamy texture.
Diced Shallots: You can find these in the produce section of your grocery store. If you can’t find them, you can substitute with diced onions.
Mascarpone Cheese or Whipped Cream Cheese: Mascarpone cheese is an Italian cheese that is thick and creamy. It’s similar to cream cheese, but has a higher fat content. You can find it in the specialty cheese section of your grocery store. If you can’t find it, you can substitute with whipped cream cheese.
Heavy Cream: This adds richness and creaminess to the risotto.
Vegetable Stock: I like to use vegetable stock to make my risotto, but you can use chicken stock if you prefer.
White Wine Vinegar: This adds a bit of acidity and depth of flavor to the risotto.
Butter: I like to use salted butter in my risotto, but you can use unsalted if you prefer.
Parmesan Cheese: I like to top my risotto with grated Parmesan cheese. You can use any cheese you like.
Kosher Salt and Ground Black Pepper: This is to taste.
How to Make Creamy Parmesan Risotto
 In a medium sauce pan, pour in the vegetable stock bring to a simmer and keep warm. Set aside.
 In a large saucepan, melt 2 tablespoons of butter. Add the diced shallots and cook, stirring occasionally, until soft for about 3 minutes.
 Add the rice and cook for 2 minutes, ensuring the rice is coated with butter. Add more butter if necessary.
 Add the white wine vinegar and cook, stirring, until evaporated about 2 more minutes.
 Add 1/2 cup of the warmed broth and stir until absorbed. Repeat, continuing to add the broth in 1/2 cup increments.
 When all of the broth has been added and absorbed, add the remaining 2 Tablespoons of butter, Mascarpone, and heavy cream. Continue to stir the risotto for about one minute.
 When the rice is al-dente, remove from heat and season with pepper and salt.
Tools Used in this Recipe:
How to Store & Serve Leftovers
This dish can be made ahead of time and reheated when you’re ready to eat. It’s also freezer friendly! Store it in an airtight container in the refrigerator for up to 5 days or in the freezer for up to three months. To serve, simply reheat in the microwave or on the stovetop when you’re ready to enjoy.
More Italian Recipes:
- Spaghetti with Browned Butter and Mizithra Cheese
- Lasagna with Ricotta
- Macaroni Grill Rosemary Bread
- Easy Spaghetti Bolognese
- Chopped Italian Salad
- Homemade Spaghetti Sauce
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