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Creamy Parmesan Risotto

Creamy, cheesy, risotto - a wonderful substitution for mashed potatoes!!

Course Side Dish
Cuisine American, Italian
Keyword Italian Recipes, Risotto
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 390 kcal
Author Adapted From Jamie Oliver


  • 2 pints chicken stock, or more
  • 1 tablespoon olive oil
  • 3 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 head celery, finely chopped
  • 14 ounces Arborio rice
  • Sea salt and freshly ground pepper, to taste
  • 2 cups white wine (I use a Chardonnay)
  • 2 1/2 ounces butter
  • 3 1/2 ounces freshly grated Parmesan cheese


  1. Heat the chicken stock.
  2. In a separate pan, heat the oil and slowly fry the shallots and celery for about 5 minutes. When they have softened, add the garlic and fry for another minute, being careful to not overcook the garlic.
  3. Add the rice, season with salt and pepper, and turn up the heat. The rice will start to fry, so keep stirring.
  4. After 5-7 minutes it will look slightly translucent. Add the wine and keep stirring - the wine will sizzle and the alcohol will evaporate.
  5. Once the wine has cooked into the rice, add a ladle of the hot stock, and another big pinch of salt. Turn down the heat to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of stock to be absorbed before adding the next. This will take around 15-20 minutes.
  6. Taste the rice to see if it is cooked, and continue adding stock and cook until the rice is soft but with a slight bite.
  7. When the rice is ready, remove from heat and add the butter and Parmesan cheese. Stir gently, and place lid on pan. Allow the rice to sit for 2-3 minutes and be sure to serve while still warm and creamy.