Arborio rice, chicken stock, Parmesan Reggiano, fresh herbs

In a saucepan, bring the chicken stock to a gentle simmer. Keep it warm over low heat.

Prepare the broth

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

Sauté the aromatics

Add the Arborio rice to the skillet and stir well to coat with the oil. Cook for 2-3 minutes until the rice is lightly toasted.

Toast the rice

Begin adding the warm chicken stock, one ladleful at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Add broth gradually

Once the risotto is cooked, remove it from heat. Stir in the grated Parmesan Reggiano and chopped fresh herbs. Season with salt and black pepper to taste.

Finish with cheese and herbs

Serve the risotto hot, garnished with additional Parmesan and fresh herbs if desired.

parmesan risotto

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!