Parmesan Risotto with Crispy Shallots

Name: Parmesan Risotto with Crispy Shallots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup Arborio rice; 4 cups chicken or vegetable broth; 1/2 cup dry white wine; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 cup grated Parmesan cheese; 2 tablespoons unsalted butter; Salt and pepper to taste; 2 large shallots, thinly sliced; 1/2 cup all-purpose flour; 1/4 cup vegetable oil; Salt to taste

Highlighted under: Comfort Food

I absolutely love making Parmesan Risotto with Crispy Shallots because it brings comfort and elegance together in one dish. The creamy texture of the risotto, combined with the crunchy shallots, creates an irresistible contrast that I can never resist. This recipe is not only delicious but also a great way to impress guests or enjoy a cozy night in. I believe the secret lies in slowly stirring the risotto to achieve that perfect creamy consistency, and using high-quality Parmesan enhances the flavor tremendously.

Created by

Talia Preston

Last updated on 2026-01-07T13:16:14.792Z

My journey with risotto began years ago, and I knew I had to master the art of creating that silky, creamy texture. One crucial tip I learned is to add the broth gradually, allowing each ladle to be absorbed before adding the next. This method helps develop that distinctive creaminess that risotto is famous for. Topping it off with crispy shallots adds a delightful crunch and a burst of flavor that elevates the entire dish.

I've experimented with various toppings, but crispy shallots have become my favorite because they provide such a beautiful contrast to the soft risotto. The aroma that fills my kitchen while cooking is simply intoxicating, making it hard to resist sneaking a taste while I prepare dinner. Trust me, this dish is as comforting as it is sophisticated!

        Why You'll Love This Recipe
        Creamy, velvety risotto that hugs your taste buds
Crunchy shallots for a delightful textural contrast
Perfect for special occasions or a satisfying weeknight meal

      

Mastering the Risotto Technique

Achieving the perfect risotto is all about patience and technique. When adding the broth, make sure to use a ladleful at a time and refrain from pouring it all in at once. Continuous stirring not only helps to release the starch from the Arborio rice, giving it that signature creaminess, but it also ensures even cooking. Aim for a balance; the risotto should have a silky sheen when done, and the rice should be al dente—firm but tender.

If you find that the risotto is too thick as it cooks, feel free to add a splash of extra broth or water. Conversely, if it's too soupy, continue cooking over low heat until it thickens to your liking. Remember, the risotto should flow gently when you tilt the plate but shouldn’t pool like a soup.

The Role of Shallots and Parmesan

Shallots provide a mild sweetness that balances beautifully with the savory richness of Parmesan. When frying, keep an eye on the shallots, as they can easily go from golden to burnt quickly. Fry them until they're a deep golden color, which usually takes about 2-3 minutes. If you're aiming for a healthier version, consider baking them; toss the shallots in a bit of oil and roast them in a single layer in a hot oven until crispy.

High-quality Parmesan is crucial for elevating your risotto. Use freshly grated cheese instead of pre-grated for the best flavor and texture. If needed, a good substitute could be Pecorino Romano, but it will add a saltier, more pronounced flavor. Enjoy the cheese’s umami notes as they meld into the creamy rice, enhancing every bite.

Serving Suggestions and Variations

To add a layer of sophistication to your presentation, consider garnishing the risotto with additional herbs like fresh basil or chives. A drizzle of high-quality olive oil right before serving can also boost the flavor profile. For an extra touch, add some sautéed mushrooms or roasted vegetables alongside the risotto for added texture and taste.

If you're planning to make this dish ahead of time, it's best to store the risotto and crispy shallots separately to maintain the shallots' crunch. Risotto can be stored in the fridge for up to 3 days, but when reheating, add a splash of broth to loosen it up as it may thicken. Remember to reheat gently on low to prevent further cooking of the rice.

Ingredients

For the Risotto

1 cup Arborio rice
4 cups chicken or vegetable broth
1/2 cup dry white wine
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and pepper to taste

For the Crispy Shallots

2 large shallots, thinly sliced
1/2 cup all-purpose flour
1/4 cup vegetable oil
Salt to taste

Instructions

Prepare the Broth

In a saucepan, warm the chicken or vegetable broth over medium heat and keep it on low heat.

Sauté Onions and Garlic

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

Toast the Rice

Add the Arborio rice to the skillet and stir for 2 minutes, allowing it to toast slightly.

Add Wine

Pour in the white wine and stir until it’s mostly absorbed.

Gradually Add Broth

Begin adding the warm broth one ladle at a time, stirring continuously. Wait until the liquid is nearly absorbed before adding the next ladle. Repeat this process for about 18-20 minutes until the rice is creamy and al dente.

Finish with Parmesan

Once the risotto is cooked, remove from heat and stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.

Fry the Shallots

In a separate pan, heat the vegetable oil over medium-high heat. Dredge the sliced shallots in flour, shaking off excess. Fry until golden and crispy, about 2-3 minutes.

Remove and drain on paper towels, sprinkling with salt.

Serve

Dish out the risotto and top with crispy shallots. Enjoy your creamy masterpiece!

Pro Tips

For added flavor, try using homemade broth. It amps up the taste and makes the risotto even more delicious.

Troubleshooting Common Issues

One common issue with risotto is it becoming too sticky or gummy. This can happen if you add too much broth at once or stop stirring frequently. If you notice this happening, try adding a bit more liquid gradually while stirring continuously to help loosen it up. Also, ensure your heat is at medium; too high can cause the outer layer of the rice to cook too quickly, leading to a less desirable consistency.

If your risotto turns out bland, double-check your seasoning. Risotto relies on the flavors of your broth and the addition of Parmesan, so don’t be shy with salt and pepper. Adding a squeeze of lemon juice right before serving can also brighten the flavors and elevate the entire dish. It's a simple adjustment that makes a substantial difference!

Enhancing Your Risotto

For a more complex flavor, consider adding herbs like thyme or rosemary during the cooking process. These can complement the richness of the cheese and shallots beautifully. If you’re in the mood for something adventurous, stirring in some cooked seafood or chicken before serving can turn a cozy dish into a heartier meal, making it perfect for special occasions.

Feel free to experiment with the type of wine you use; a Sauvignon Blanc or Pinot Grigio works well, but don't shy away from trying a dry rosé for a unique twist. The important part is that the wine adds acidity to the dish, helping to balance the creaminess and richness of the cheese.

Questions About Recipes

→ Can I use brown rice instead of Arborio rice?

Sadly, brown rice won’t yield the same creamy texture. Arborio rice is essential for traditional risotto.

→ How can I store leftover risotto?

Cool it completely before placing it in an airtight container. It can be stored in the fridge for 3-4 days.

→ Can I add vegetables to the risotto?

Absolutely! Peas, asparagus, or mushrooms make great additions. Just sauté them in with the onions.

→ What is the best wine to use for risotto?

A dry white wine like Sauvignon Blanc or Pinot Grigio works best. Avoid sweet wines to maintain the savory profile.