Risotto
Creamy, luxurious, and packed with flavor, this classic Risotto recipe is the ultimate comfort dish that brings Italian cuisine to your kitchen. Made with tender Arborio rice, slowly cooked in warm chicken or vegetable stock, and infused with the richness of butter, garlic, and dry white wine, this dish achieves an irresistibly velvety texture. Each bite is enhanced by the umami depth of freshly grated Parmesan cheese, creating a perfectly balanced and indulgent meal. Ideal for weeknight dinners or elegant gatherings, this risotto requires simple ingredients and a bit of patience, as it’s lovingly stirred for that signature creamy consistency. Garnished with a touch of fresh parsley, it’s a dish that’s as beautiful as it is delicious. Serve it as a stand-alone entrée or pair it with your favorite proteins for a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 4 cups Chicken or vegetable stock
- 3 tablespoons Unsalted butter
- 1 small Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup Dry white wine
- 0.75 cup Parmesan cheese, freshly grated
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 1 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a medium saucepan, heat the chicken or vegetable stock over low heat. Keep it warm but not boiling.
In a large, heavy-bottomed skillet or saucepan, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat until the butter melts.
Add the finely chopped onion and cook, stirring frequently, for about 3-4 minutes, or until the onion becomes soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the Arborio rice, making sure to coat all the grains in the butter and oil. Toast the rice for about 2 minutes, stirring frequently, until the edges of the grains look translucent.
Pour in the white wine and cook, stirring constantly, until the wine has mostly evaporated, about 2-3 minutes.
Start adding the warm stock, one ladleful (about 1/2 cup) at a time, stirring continuously. Wait until most of the liquid is absorbed before adding the next ladleful. This process should take about 20 minutes. The rice should become creamy and tender yet still have a slight bite to it.
Once the rice is cooked to your desired consistency, stir in the remaining 1 tablespoon of butter and grated Parmesan cheese. Mix well until the cheese melts and the risotto is creamy. Season with salt and pepper to taste.
Remove the risotto from heat and let it sit for 2-3 minutes. Serve hot, garnished with chopped fresh parsley and additional Parmesan if desired.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 7338 mg | 319% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.5 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2058 mg | 158% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 717 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.
