If you crave a bowl of cozy, creamy comfort, this easy cheese risotto delivers every time. We’ll simmer arborio rice with good stock, butter, and a generous handful of parmesan until it’s silky, rich, and full of flavor. You don’t need a chef’s jacket or special tools—just a pot, a ladle, and a little patience.

I’ll walk you through the exact steps I use at home, with tips to avoid gummy rice and bland results. The method stays simple and reliable, and the payoff is a restaurant-quality risotto you can make on a weeknight. Grab your spoon—we’re stirring up something special.

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Why This Easy Cheese Risotto Works

Starch is the secret: Arborio (or carnaroli) rice releases starch as you stir, creating that signature creaminess without heavy cream.
Warm stock equals even cooking: Adding hot stock keeps the rice at a steady temperature, so each grain cooks through gently.
Layered flavor: Shallots, butter, dry white wine, and parmesan build depth in a short time.
Hands-on, not hard: You stir often, not nonstop. The rhythm is calming, and the results feel fancy.
Finish like a pro: A quick “mantecatura” (butter + cheese at the end) turns good risotto into velvety magic.

Ingredients

Arborio or carnaroli rice: 1 1/2 cups (about 300 g)
Low-sodium chicken or vegetable stock: 5 to 6 cups, kept hot
Unsalted butter: 4 tablespoons, divided
Olive oil: 1 tablespoon
Shallot: 1 large, finely minced (or 1/2 small onion)
Dry white wine: 1/2 cup (optional but recommended)
Freshly grated parmesan (Parmigiano-Reggiano): 1 to 1 1/4 cups
Kosher salt and freshly ground black pepper to taste
Fresh lemon zest or a squeeze of lemon: optional, for brightness
Chives or parsley: optional, for garnish

Tip: Warm the stock in a small saucepan and keep it at a low simmer. Hot stock keeps the cooking consistent and the texture creamy.

How to Make Creamy Cheese Risotto

Heat the stock: Keep the stock at a gentle simmer in a separate pot over low heat.
Sweat the aromatics: In a wide, heavy pot, warm 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the minced shallot with a pinch of salt. Cook until translucent and tender, about 2 to 3 minutes. Do not brown.
Toast the rice: Stir in the rice. Cook 1 to 2 minutes, stirring to coat each grain with fat. You’ll hear a soft crackle and see edges turn slightly translucent.
Deglaze with wine: Pour in the white wine and stir until the pan looks almost dry. This adds acidity and aroma.
Add stock gradually: Ladle in about 1/2 to 3/4 cup hot stock. Stir gently and steadily, scraping the bottom to prevent sticking. When the liquid is nearly absorbed, add another ladle. Continue this rhythm for 16 to 20 minutes.
Taste for doneness: The rice should be al dente—creamy around the grain with a tiny core of bite. If too firm, keep adding stock and tasting every couple of minutes.
Finish the risotto: Turn off the heat. Add the remaining 3 tablespoons butter and 1 to 1 1/4 cups parmesan. Stir briskly to create a glossy, flowing texture. Adjust with a splash of hot stock if it looks too thick, or more cheese if you want it richer.
Season and brighten: Taste and add salt, pepper, and a little lemon zest or a squeeze of lemon to wake up the flavors.
Serve immediately: Risotto should softly spread on the plate, not sit in a firm mound. Garnish with herbs and extra cheese.

Texture cues to watch

All’onda: The risotto should ripple like waves when you shake the pan.
Not gluey: If it clumps, whisk in a splash of hot stock to loosen.
Not soupy: If it runs like broth, keep stirring until it thickens slightly.

How to Store Leftover Cheese Risotto

Cool quickly: Spread leftovers in a shallow container to cool within 1 hour.
Refrigerate: Store airtight up to 3 days.
Reheat gently: Warm in a saucepan over low heat with a splash of stock or water. Stir until creamy again. Finish with a knob of butter and a sprinkle of parmesan.
Freeze? You can freeze for up to 1 month, but texture softens. Thaw overnight and reheat with stock. Great for arancini (fried risotto balls).

Why You’ll Love Making This Risotto

Comfort in a bowl: Silky, cheesy, and deeply satisfying.
Weeknight friendly: About 30 minutes start to finish.
Flexible and forgiving: You control the texture with stock and stirring.
Pantry-friendly: Rice, stock, butter, and parmesan do the heavy lifting.
Impressive without stress: Perfect for date night or guests.

Mistakes to Avoid

Cold stock: It stalls cooking and shocks the rice. Keep it hot.
Rinsing the rice: You need the starch for creaminess—don’t wash it away.
Overcrowded pot: Use a wide pan so evaporation stays consistent.
Walking away: Stir often. You don’t need to stir nonstop, but don’t neglect it.
Adding cheese too early: Cheese goes in off heat to avoid gritty textures.
Letting it sit: Serve immediately. Risotto thickens as it cools.

Flavor Variations to Try

Garlic and herb: Add 2 finely minced garlic cloves with the shallot. Finish with chopped parsley, chives, or thyme.
Mushroom risotto: Sauté sliced cremini or shiitake in butter first. Remove, cook risotto, then fold mushrooms back in.
Lemon and pepper: Add extra lemon zest and plenty of cracked black pepper for a bright, cacio e pepe vibe.
Four-cheese: Blend parmesan with fontina, taleggio, or asiago for extra richness. Add soft cheeses off heat.
Pea and mint: Stir in thawed peas and a bit of mint during the last 2 minutes.
Truffle touch: Finish with a drizzle of truffle oil or shave a little truffle if you’re feeling fancy.

FAQ

Can I use a different rice?

Use short-grain risotto rice like arborio, carnaroli, or vialone nano. Long-grain rice won’t release enough starch and won’t get creamy.

Do I need wine?

No, but it adds brightness. If you skip wine, add an extra splash of stock and a teaspoon of lemon juice at the end.

Can I make it ahead?

Partially. Cook the rice about 75% of the way, spread on a sheet pan to cool, and refrigerate up to 2 hours. Finish with hot stock and the butter/cheese right before serving.

Which stock tastes best?

Low-sodium chicken stock gives classic flavor. Vegetable stock works great for a vegetarian version. Avoid very dark or bitter stocks.

Why is my risotto gummy?

Too much heat or overcooking can break the grains. Keep a gentle simmer, add stock gradually, and stop when the rice is al dente.

Conclusion

You now have a clear path to creamy, cheesy risotto that never disappoints. Keep your stock warm, stir with intention, and finish with butter and parmesan for that glossy, spoon-coating texture. Once you nail the rhythm, you can riff with mushrooms, herbs, or lemon and make it your own. Bowls up—dinner’s ready.