Aged Parmesan Risotto Recipe

Prepare stock

Keep 5 cups of low-sodium chicken or vegetable stock hot in a saucepan over low heat. Maintain a gentle simmer so additions of stock don’t cool the rice.

Sweat aromatics

In a wide heavy-bottomed sauté pan or shallow saucepan, heat 1 tablespoon olive oil and 1½ tablespoons butter over medium heat until butter melts and foams. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and softened, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Toast rice

Add 1½ cups Arborio rice to the pan and stir to coat each grain with the butter-oil mixture. Cook, stirring constantly, for 1½–2 minutes until the edges of the rice look translucent and rice gives off a faint nutty aroma.

Deglaze with wine

Pour in ½ cup dry white wine and stir until mostly absorbed by the rice. Scrape any browned bits from the pan bottom.

Cook with stock (ladle method)

Start adding the hot stock one ladle (about ½ cup) at a time. After each addition, stir frequently until almost all liquid is absorbed before adding the next ladle. Maintain a gentle simmer. Continue this process for 18–20 minutes total, tasting after about 16 minutes — rice should be al dente with a slight bite and the mixture creamy.

Season risotto

When the rice is just tender and the texture is creamy, remove the pan from the heat. Stir in 1½ tablespoons unsalted butter, 1 cup finely grated aged Parmesan, 1 teaspoon freshly ground black pepper, 1 teaspoon kosher salt (adjust to taste), and 1 teaspoon lemon zest. Stir vigorously for 30–45 seconds to create a glossy, emulsified finish. If the risotto appears too thick, add up to 2–4 tablespoons of hot stock to loosen to a saucy consistency.

Cook asparagus

While the risotto is cooking (after about 12 minutes into the stock additions), heat a medium skillet over medium-high heat with 1 tablespoon olive oil. Add trimmed and cut asparagus pieces in a single layer. Season with ¼ teaspoon salt and cook, stirring or tossing occasionally, until bright green and tender-crisp, about 3–4 minutes. For thicker stalks, cover for 1 minute to speed cooking. Remove from heat and toss with 1 tablespoon fresh lemon juice.

Combine and rest

Fold the cooked asparagus gently into the finished risotto, reserving a few asparagus tips for garnish if desired. Taste and adjust seasoning with salt and pepper.

Plate and garnish

Spoon risotto into warmed shallow bowls, creating a slight well in the center. Top with reserved asparagus tips. Scatter 1/4 cup aged Parmesan shards over the top, sprinkle chopped fresh parsley if using, and finish with a light grind of black pepper and an optional tiny drizzle (about ½ tsp) of olive oil or a final small pat (½ tbs) of butter for sheen. Serve immediately.