Creamy parmesan risotto is a classic dish anyone can make at home! Using pantry ingredients along with cheese, one taste is enough to make you fall in love.
Pour the broth into a small saucepan and set over medium heat.
In a large saucepan set over medium-low heat, add olive oil. Once shimmering, add shallots and sauté until soft and translucent.
Increase heat to medium and add rice. Cook for about 2 minutes, just until lightly toasted and only the center of the grains are white. Deglaze the pan with the white wine, if using, cooking until almost evaporated.
Add 2 cups of the warm broth and cook, stirring occasionally, until most of the broth is absorbed. Continue to add ½ cup of broth at a time, stirring to prevent rice from sticking to the bottom of the pan.
After about 15 minutes of cooking, taste the rice for doneness. Continue to add broth and cook until rice is tender but not mushy.
Remove from heat and stir in parmesan cheese, butter, lemon juice, and salt and pepper to taste. Serve with additional cheese for topping.