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Creamy Risotto

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A luxurious and creamy risotto made with Arborio rice, sautéed onions, garlic, and finished with Parmesan cheese.

Ingredients

Scale
  • 1 ½ cups Arborio rice
  • 4 cups broth (chicken, vegetable, or mushroom)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup dry white wine (optional)
  • ½ cup grated Parmesan cheese
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Warm your broth: In a separate saucepan, heat your broth over low heat.
  2. Sauté onions: In your heavy-bottomed pot, melt a tablespoon of butter with a splash of olive oil over medium heat. Add finely chopped onions and sauté until they’re translucent, about 5 minutes.
  3. Add garlic: Stir in minced garlic and cook for an additional minute until fragrant.
  4. Toast the rice: Pour in 1 ½ cups of Arborio rice and stir to coat with the buttery mixture. Cook for about 2 minutes, letting the rice toast slightly until it’s translucent.
  5. Pour in wine (optional): If using, add half a cup of dry white wine, stirring until it’s absorbed.
  6. Gradually add broth: Begin adding the warm broth, one ladle at a time, stirring continuously. Allow the rice to absorb the liquid before adding the next ladle. Repeat this process until the rice becomes creamy and al dente—this usually takes around 20 minutes.
  7. Finish with cheese: Remove the pot from heat and stir in a generous handful of freshly grated Parmesan cheese, along with a pat of butter for extra richness. Season to taste with salt and pepper.
  8. Serve: Allow the risotto to rest for a few minutes, then serve immediately, garnished with more cheese if desired.

Notes

Best enjoyed fresh; store leftovers in an airtight container and reheat gently with broth.

Nutrition

Keywords: risotto, creamy, Arborio rice, Italian, comfort food, easy recipe

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