Creamy Parmesan Risotto Recipe

Name: Creamy Parmesan Risotto Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 tablespoons Olivea Extra Virgin Olive Oil, divided; 1 1/2 cups Arborio rice; 1 large shallot, finely diced; 2 garlic cloves, minced; 1/2 cup dry white wine; 5 cups warm chicken or vegetable broth; 1 cup Parmigiano-Reggiano, finely grated; 2 tablespoons unsalted butter; to taste fine sea salt; to taste freshly cracked black pepper

A rich, velvety parmesan risotto made with Arborio rice, real Parmigiano-Reggiano, and Olivea extra virgin olive oil. Six core ingredients, 30 minutes of stovetop attention, and you've got a restaurant-quality side dish that works just as well as a main.

By Olivea Kitchen | Published April 16, 2026

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Prep 5 min

Cook 25 min

Total 30 min

Intermediate

Why We Love This Recipe

Risotto gets a reputation as indulgent comfort food, and it is. But when you build it on a foundation of Olivea Extra Virgin Olive Oil instead of relying solely on butter, you're adding something most risotto recipes leave out: a real nutritional backbone. High-phenolic EVOO delivers monounsaturated fats that support heart health, along with hydroxytyrosol, one of the most studied antioxidant compounds found in olive oil.

This recipe uses EVOO in two places. First, it's the fat you toast the rice in, where it builds a nutty, savory base. Then it comes back as a raw finishing drizzle, which is where the polyphenol content really matters. Heat degrades some of those beneficial compounds, so that last pour of Olivea EVOO at the end delivers the full spectrum of oleocanthal and hydroxytyrosol straight to your bowl.

Parmigiano-Reggiano adds calcium and protein. Arborio rice provides slow-release complex carbohydrates. And the olive oil ties it all together with healthy fats your body can actually use. This is comfort food built on Mediterranean principles: simple, whole ingredients, prepared with care.

View Nutrition Facts

Recipe Success Tips

Use room-temperature broth.

Cold broth shocks the rice and slows cooking unevenly. Keep your broth in a saucepan over low heat so each ladleful maintains the risotto's momentum. The rice should never stop gently bubbling.

Toast the rice until it smells nutty.

After coating the rice in Olivea EVOO, stir it for a full 2 minutes. You'll notice the edges of the grains turn slightly translucent while the centers stay opaque. This step builds a toasted, almost popcorn-like aroma that becomes the backbone of the dish.

Stir with intention, not obsession.

You don't need to stir constantly. That's a myth. Stir every 30 seconds or so to keep the rice from sticking and to coax out starch. Between stirs, let the rice sit and absorb. Over-stirring can make the texture gummy rather than creamy.

Pull it off the heat while it's still loose.

Risotto tightens as it rests. When you think it's almost done, it's done. The final consistency on the stove should be slightly more liquid than you want on the plate. It should flow lazily when you tilt the pan, not sit in a stiff mound.

Finish with raw EVOO for maximum polyphenols.

While cooking with Olivea EVOO builds flavor, the finishing drizzle is where the health benefits really concentrate. Polyphenols are heat-sensitive, so that final raw pour delivers the full spectrum of hydroxytyrosol and oleocanthal, the compounds responsible for the peppery throat catch in great olive oil.

Invest in real Parmigiano-Reggiano.

Pre-grated parmesan contains anti-caking agents that prevent it from melting smoothly into risotto. Buy a wedge of genuine Parmigiano-Reggiano (look for the rind stamp) and grate it yourself on the fine side of a box grater. The difference in creaminess is night and day.

Ingredients

servings

4 tablespoons Olivea Extra Virgin Olive Oil, divided
1 1/2 cups Arborio rice
1 large shallot, finely diced
2 garlic cloves, minced
1/2 cup dry white wine
5 cups warm chicken or vegetable broth
1 cup Parmigiano-Reggiano, finely grated
2 tablespoons unsalted butter
to taste fine sea salt
to taste freshly cracked black pepper

Kitchen Tools You'll Need

Large Heavy-Bottomed Saucepan or Dutch Oven

Small Saucepan (for broth)

Ladle

Wooden Spoon

Fine Grater or Microplane

How to Cook Creamy Parmesan Risotto Recipe

PREP

Warm the broth in a small saucepan over low heat. It should be steaming but not boiling. Keep it there throughout the cooking process. Finely dice the shallot, mince the garlic, and grate the Parmigiano-Reggiano if you haven't already.

COOK

Set a large heavy-bottomed saucepan over medium heat and add 2 tablespoons of Olivea Extra Virgin Olive Oil. When the oil shimmers and you catch its grassy aroma, add the diced shallot. Cook for about 2 minutes, stirring occasionally, until the shallot is soft and translucent but has no color.

Add the minced garlic and stir for 30 seconds, just until fragrant. Add the Arborio rice and stir to coat every grain in the oil. Toast the rice for about 2 minutes, stirring steadily, until the edges turn translucent and you smell a warm, nutty aroma.

Pour in the white wine. It will sizzle and steam. Stir constantly until the liquid is almost fully absorbed and the sharp alcohol smell has cooked off, about 1 minute.

Begin adding the warm broth one ladleful at a time (about 3/4 cup per addition). Stir gently every 30 seconds or so, and wait until each addition is mostly absorbed before adding the next. The rice should maintain a gentle, steady simmer. Adjust heat as needed. This process takes 18 to 20 minutes. Taste a grain around the 17-minute mark: you want it tender with the faintest bite at the center.

FINISH

Remove the pan from the heat. Add the butter, grated Parmigiano-Reggiano, and the remaining 2 tablespoons of Olivea Extra Virgin Olive Oil. Stir vigorously for 30 seconds. This is the mantecatura, the step that transforms risotto from rice-in-broth to something impossibly creamy. Season with salt and pepper.

Let the risotto rest for 1 minute, then spoon it into warmed shallow bowls. It should spread gently across the plate, not sit in a stiff mound. Finish each serving with an extra drizzle of Olivea EVOO and a scattering of freshly grated Parmigiano.

Recipe Notes

Serving Suggestions

Serve this as a standalone main course with a simple arugula salad dressed in lemon and Olivea EVOO, or as an elegant side alongside seared scallops, roasted chicken, or braised short ribs. A crisp white wine (Pinot Grigio, Vermentino, or the same wine you cooked with) pairs beautifully.

Variations

Fold in a handful of fresh peas during the last 3 minutes for a spring risi e bisi. Stir in sauteed mushrooms at the end for an earthier version. For a sharper finish, swap half the Parmigiano for Pecorino Romano. A pinch of saffron threads bloomed in the warm broth will give you a golden risotto alla Milanese.

Make-Ahead Tip

Risotto is best served immediately, but you can par-cook it for entertaining. Cook the rice about 75% of the way through (stop after about 14 minutes of adding broth), then spread it on a sheet pan to cool quickly. Refrigerate for up to 24 hours. To finish, return it to a saucepan with a splash of warm broth and continue adding broth until tender, then proceed with the mantecatura.

Ingredient Sourcing

The quality of your olive oil matters enormously here because you taste it directly in the finished dish. A high-phenolic EVOO like Olivea's brings a peppery, slightly bitter complexity that cheap olive oil simply cannot. Look for a harvest date on the bottle. Freshness is everything.

Nutrition Facts per Serving

Nutrition Facts

Serving size approximately 1 1/2 cups

Calories 520

% Daily Value*

Total Fat 22g28%

Saturated Fat 8g40%

Trans Fat 0g

Unsaturated Fat 13g

Monounsaturated Fat 10g

Polyunsaturated Fat 1.5g

Cholesterol 30mg10%

Sodium 680mg30%

Total Carbohydrate 58g21%

Dietary Fiber 2g7%

Total Sugars 2g

Includes 0g Added Sugars 0%

Protein 16g32%

Vitamin A 85mcg9%

Vitamin C 1mg1%

Vitamin D 0.2mcg1%

Calcium 320mg25%

Iron 3mg17%

Potassium 180mg4%

* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

This risotto gives you olive oil polyphenols two ways: through the cooked EVOO base and the raw finishing drizzle. If you want that same benefit every day without turning on the stove, the Olivea Hydroxytyrosol Supplement makes it effortless.

Olivea: Suplemento de hidroxitirosol

$40.00

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Frequently Asked Questions

What type of rice is best for parmesan risotto?

Arborio is the most widely available and works beautifully. Carnaroli is considered the gold standard by Italian chefs because it holds its shape slightly better while still releasing plenty of starch. Vialone Nano is another excellent option, especially for a looser, all'onda style risotto. Avoid long-grain rice. It won't release enough starch to create that signature creaminess.

Can I make risotto without wine?

Yes. Replace the wine with an equal amount of warm broth plus a squeeze of lemon juice to mimic the acidity. The wine adds a subtle depth, but the dish is still excellent without it. The key flavors come from the Parmigiano and the quality of your olive oil.

Why does my risotto turn out gummy instead of creamy?

Gummy risotto usually comes from over-stirring, which breaks down the rice grains too much, or from cooking at too-high heat. Stir gently every 30 seconds rather than constantly, and keep the heat at a steady medium simmer. The other common culprit is not using enough liquid. The rice needs room to release starch gradually.

What kind of olive oil should I use for risotto?

Use a high-quality extra virgin olive oil that you'd enjoy drizzling on bread. Since this risotto features EVOO both as a cooking fat and a raw finish, its flavor comes through clearly. Olivea's High-Phenolic EVOO adds a grassy, peppery complexity that elevates the dish well beyond what a neutral oil can achieve.

How long does parmesan risotto take to cook?

About 30 minutes from start to plate. The actual rice cooking takes 18 to 20 minutes of gradual broth additions, plus a few minutes for prep and the finishing mantecatura step. It requires your attention at the stove, but the process is meditative rather than stressful.

Can I reheat leftover risotto?

Risotto firms up considerably as it cools. To reheat, add a splash of broth or water to a saucepan with the leftover risotto and stir over medium-low heat until it loosens back up. It won't be quite as silky as fresh, but it's still delicious. Alternatively, press cold risotto into patties and pan-fry them in Olivea EVOO for crispy arancini-style rice cakes.

Is parmesan risotto gluten-free?

Yes, risotto is naturally gluten-free since it's made with rice, not wheat. Just confirm your broth doesn't contain hidden gluten. Some commercial broths use wheat-based thickeners. Homemade broth or a certified gluten-free brand is your safest bet.

What does mantecatura mean in risotto?

Mantecatura is the final off-heat step where you vigorously stir in butter, cheese, and olive oil to emulsify the risotto into a luxuriously creamy consistency. The word comes from the Spanish manteca (butter/fat). This 30-second step is what separates restaurant-quality risotto from soupy rice. Don't skip it.

Can I make this parmesan risotto recipe vegan?

You can adapt it by using vegetable broth, skipping the butter (increase the Olivea EVOO by a tablespoon to compensate), and replacing the Parmigiano with nutritional yeast or a vegan parmesan. The texture will be slightly different since cheese provides both creaminess and umami, but a spoonful of white miso paste stirred in at the end helps bridge that gap.

Does cooking with olive oil destroy its health benefits?

Cooking at moderate heat (like risotto's gentle simmer) preserves a significant portion of EVOO's polyphenols. That said, some degradation does occur. That's why this recipe uses Olivea EVOO both for cooking and as a raw finishing drizzle. You get flavor development from the cooked oil and maximum polyphenol delivery from the raw pour.