Creamy Risotto
Indulge in the ultimate comfort food with this rich and creamy risotto recipe, a true Italian classic! Made with velvety Arborio rice, infused with the delicate flavors of dry white wine, sautéed onions, and garlic, and finished with a luxurious blend of Parmesan cheese and optional heavy cream, this dish is a masterclass in indulgence. The key to its lush texture lies in the gradual addition of warm chicken or vegetable stock, creating that perfectly tender, slightly al dente bite. With its elegant simplicity and creamy decadence, this risotto is ideal for a cozy dinner or as a refined side dish. Garnished with fresh parsley for a pop of color, it’s a guaranteed crowd-pleaser that’s as comforting as it is impressive. Perfect for date nights, dinner parties, or simply elevating your day with restaurant-worthy flavor!
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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 cup Dry white wine
- 4 cups Chicken or vegetable stock (warmed)
- 0.75 cup Parmesan cheese, grated
- 0.25 cup Heavy cream (optional, for extra creaminess)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Warm the stock in a medium saucepan over low heat. Keep it warm throughout the cooking process to ensure the risotto cooks evenly.
In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the finely chopped onion and sauté for 4-5 minutes, until softened and translucent.
Stir in the minced garlic and cook for about 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 white wine and stir continuously until the wine is mostly absorbed by the rice.
Begin adding the warm stock, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding the next ladle.
Continue this process for about 20-25 minutes, or until the rice is tender but still slightly al dente. Adjust the heat as needed to maintain a gentle simmer.
Once the rice is cooked, stir in the remaining tablespoon of butter, grated Parmesan cheese, and heavy cream (if using). Mix until the risotto becomes creamy and well combined.
Season with salt and freshly ground black pepper to taste.
Remove from heat and let the risotto rest for 2 minutes. Garnish with chopped fresh parsley before serving.
Serve hot and enjoy your creamy risotto.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1615 mg | 70% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 1.7 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 219 mg | 5% | |
*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.
