Creamy Parmesan and Shallot Risotto made with Italian rice, sweet shallots, butter, and Parmesan. An easy, elegant side dish ready in 30 minutes.
This risotto is my own creation, inspired by two of my favorite rice recipes. It is creamy, full of Parmesan and delicate shallot flavor, and wonderfully simple to prepare. If you love cozy risottos as much as I do, my Butternut Squash Risotto and Risotto Milanese are other beautiful fall favorites.
One thing I will not compromise on is the rice. A high-quality Italian rice is essential here. It gives the risotto that beautiful creamy texture while still keeping just a little bite at the center.
Recipe Overview: Parmesan and Shallot Risotto
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Cook Method: Stovetop
- Flavor & Texture: Creamy, silky, and rich with sweet shallots, nutty Parmesan, and tender rice with just a slight bite.
- Difficulty: Easy to Moderate. Risotto requires a little attention and gradual stirring, but the technique is simple and very rewarding.
- Why this Recipe? This is one of those recipes that proves simple ingredients can create something truly special. Creamy, comforting, and elegant, it works beautifully as a main course or alongside chicken, steak, salmon, or vegetables.
In this Article
A Note From Giangi
Key Ingredients
Carnaroli Rice – One of the best Italian rices for risotto. It releases plenty of starch as it cooks, creating that wonderfully creamy texture while still keeping a slight bite in the center.
Shallots – Milder and slightly sweeter than onions, shallots add delicate flavor without overpowering the Parmesan or the rice.
Chicken Stock – Slowly absorbed by the rice as it cooks, the stock builds flavor while helping create the signature creamy consistency of risotto. I prefer sodium-free stock so I can control the seasoning.
Parmesan Cheese – Freshly grated Parmesan adds that unmistakable salty, nutty richness and gives the finished risotto even more creaminess.
Unsalted Butter – Stirred in toward the end, butter gives the risotto a silky finish and makes every spoonful wonderfully rich.
Olive Oil – Used to gently soften the shallots and toast the rice before adding the stock. A good-quality olive oil also adds a subtle fruity note to the finished dish.
How to Make Parmesan Shallot Risotto
Step 1: Warm the chicken stock in a saucepan over low heat, keeping it gently simmering while you prepare the risotto.
Step 2: Heat the olive oil in a large skillet or saucepan. Add the shallots and cook over medium heat until soft and translucent, being careful not to brown them.
Step 3: Add the Carnaroli rice and stir well to coat each grain with the oil and shallots. Cook for about 1 to 2 minutes, until the rice is lightly toasted.
Step 4: Add a ladleful of warm chicken stock and stir frequently until the liquid is almost completely absorbed.
Step 5: Continue adding the stock one ladleful at a time, stirring often and allowing each addition to absorb before adding more. Continue until the rice is creamy and tender but still slightly firm in the center.
Step 6: Remove the risotto from the heat and stir in the butter and freshly grated Parmesan cheese until smooth and creamy.
Step 7: Taste and adjust the seasoning if needed. Stir in the chopped parsley, if using, and serve immediately while the risotto is warm and creamy.
Giangi’s Pro Tips
Keep the stock warm. Adding cold stock will slow down the cooking process and can affect the creamy texture of your risotto.
Add the stock gradually. One ladleful at a time gives the rice time to release its starches and create that beautiful creaminess.
Do not rush the shallots. Cook them gently until soft and translucent. You want their sweetness, not browned edges.
Stir often, but not constantly. Gentle, regular stirring helps release the starch without making the rice gummy.
Watch the texture. The rice should be tender with a slight bite in the center and loose enough to slowly spread on the plate.
Use freshly grated Parmesan. It melts more smoothly and gives the risotto a much better flavor than pre-grated cheese.
Finish off the heat. Stir in the butter and Parmesan after removing the pan from the heat for a silky, creamy finish.
Serve immediately. Risotto waits for no one. It will continue to thicken as it sits, so bring it straight to the table.
What to Serve with Parmesan Shallot Risotto
This Parmesan Shallot Risotto is rich and creamy, so I like to serve it with something simple on the side. My Roasted Chicken is always a wonderful choice. The crisp golden skin and tender chicken are perfect with a spoonful of creamy risotto.
If you are in the mood for seafood, my Salmon with Beurre Maître d’Hôtel is a lovely pairing. The fresh lemon and herb butter complement the Parmesan beautifully without overpowering the risotto.
For something a little more substantial, my Steak au Poivre turns this risotto into a wonderfully comforting dinner. The peppery steak and creamy rice are especially delicious together.
And, of course, I always like a vegetable on the table. My Green Beans Gremolata bring freshness from the lemon, parsley, and garlic, which is a nice contrast to the richness of the risotto.
You can also serve it with my Parmesan Roasted Asparagus. It is simple, ready in about 15 minutes, and keeps the Parmesan flavors running beautifully through the entire meal.
However you serve it, I would keep the rest of the meal uncomplicated. This risotto has enough personality to be the star of the plate.
Storing and Reheating
Store: Place leftover risotto in an airtight container in the refrigerator for up to 3 days. Keep in mind that the rice will continue to absorb moisture as it sits, so it will thicken considerably.
Reheat: Place the risotto in a saucepan over low heat with a splash of chicken stock or water. Stir gently until warmed through and creamy again. Add a small amount of butter or Parmesan at the end if you want to bring back some of that freshly made richness.
More Risotto Recipes You Will Love
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Parmesan and Shallot Risotto – Yummy!!
Ingredients
- 2 cups Carnaroli rice
- 5 cups sodium free chicken stock
- 3 tablespoons olive oil
- 4 shallots, peeled and minced
- 2 tablespoons unsalted butter
- 3 tablespoons parmesan cheese, finely grated
Instructions
- Bring the stock to a simmer and keep warm over low heat.
- In a large pan, or risotto pan, heat the olive oil and add the shallots. Cook for 2 to 3 minutes until the shallots have softened but not browned. Stir in the rice and cook for a couple of minutes until the rice becomes translucent. Stir frequently.
- Add ladleful of hot stock to the rice stirring until almost all the liquid is absorbed before adding the next ladle full. When you have added most of the entire stock, stir in the butter and when all incorporated add the parmesan cheese and the chopped parsley.
- Add a splash of more stock to keep the rice moist and creamy. Season to taste. Serve hot and topped with a drizzle of olive oil.
Notes
- Keep the stock warm. Adding cold stock will slow down the cooking process and can affect the creamy texture of your risotto.
- Add the stock gradually. One ladleful at a time gives the rice time to release its starches and create that beautiful creaminess.
- Do not rush the shallots. Cook them gently until soft and translucent. You want their sweetness, not browned edges.
- Stir often, but not constantly. Gentle, regular stirring helps release the starch without making the rice gummy.
- Watch the texture. The rice should be tender with a slight bite in the center and loose enough to slowly spread on the plate.
- Use freshly grated Parmesan. It melts more smoothly and gives the risotto a much better flavor than pre-grated cheese.
- Finish off the heat. Stir in the butter and Parmesan after removing the pan from the heat for a silky, creamy finish.
- Serve immediately. Risotto waits for no one. It will continue to thicken as it sits, so bring it straight to the table.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Pasta, Rice & Grains, Dinners
- Cuisine: American
- Type: Under 45 minutes
Did you make this?
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Giangi Townsend
The perfect weeknight risotto that is creamy and savory. The shallots give it that extra layer of flavor.