Creamy Parmesan Risotto Recipe

Creamy parmesan risotto with tomato basil sauce on a white plate.

This Creamy Parmesan Risotto recipe is one of my favorite comfort foods. It's creamy, delicious, and pairs perfectly with chicken 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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Course: Side Dish

Cuisine: Italian

Keyword: arborio rice, creamy parmesan risotto, creamy risotto, homemade risotto, how to make risotto, parmesan risotto, risotto

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: Servings

Calories: 634kcal

Author: Mindy

Ingredients

4 Tablespoons Salted Butter divided
½ Cup Diced Shallots
1 Cup Arborio rice
⅓ White Wine Vinegar
3 Cups Vegetable or Chicken Stock
4 Ounces Mascarpone cheese or whipped cream cheese
¾ Cup Heavy Cream
½ Cup Grated Parmesan
Kosher salt to taste
Ground black pepper to taste

Instructions

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 wine/vinegar/brandy and cook, stirring, until evaporated about 2 more minutes.
Add ½ cup of the warmed broth and stir until absorbed. Repeat, continuing to add the broth in ½ 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.

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