Creamy Cheesy Risotto
Indulge in the ultimate comfort food with this Creamy Cheesy Risotto, a rich and velvety dish that combines perfectly toasted Arborio rice with layers of Parmesan and mozzarella cheeses. This easy-to-follow recipe ensures a luxuriously creamy texture by incorporating warm chicken or vegetable stock one ladle at a time, allowing each grain to absorb maximum flavor. Aromatic sautéed onions, garlic, and a splash of dry white wine add depth to every bite, while a touch of heavy cream takes the decadence up a notch. Finished with a sprinkle of fresh parsley, this risotto is perfect as a main course or a gourmet side dish. Whether you're hosting a dinner party or simply craving an indulgent homemade meal, this 35-minute recipe is bound to impress.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cups Dry white wine
- 4 cups Chicken or vegetable stock
- 1 cup Parmesan cheese, grated
- 0.5 cups Mozzarella cheese, shredded
- 0.25 cups Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the chicken or vegetable stock in a small saucepan over low heat. Keep it warm but not boiling.
In a large skillet or medium saucepan, melt the butter and olive oil over medium heat.
Add the finely chopped onion to the pan and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the Arborio rice to the skillet and toast it for 2-3 minutes, stirring frequently, until the edges of the grains become translucent.
Pour in the dry white wine, stirring constantly, and cook until it has mostly evaporated, about 2 minutes.
Begin adding the warm stock, one ladle at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next ladle. Continue this process for about 20-25 minutes, until the rice is creamy and tender but still has a slight bite to it.
Once the rice is cooked, turn off the heat and stir in the grated Parmesan cheese, shredded mozzarella cheese, and heavy cream. Mix until the cheeses are melted and the risotto is smooth and creamy.
Season with salt and black pepper to taste.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 7554 mg | 328% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 9.3 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1422 mg | 109% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 702 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
