Creamy Risotto Recipe
Italian · Main course · 40 min total
A classic Italian risotto that is creamy, rich, and comforting, made with Arborio rice and finished with butter and Parmesan cheese.
10
min prep
min prep
30
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth, warmed
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Heat broth in a saucepan and keep it at a gentle simmer.
- In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add onion and cook until translucent, about 4 minutes. Add garlic and cook for 1 minute more.
- Add rice and stir to coat with butter, toasting lightly for about 2 minutes until the edges become translucent.
- Pour in the wine and stir until it is mostly absorbed.
- Add a ladleful of warm broth (about 1/2 cup) and stir frequently until the liquid is almost absorbed. Continue adding broth one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This process should take about 18-20 minutes, and the rice should be creamy and al dente.
- Remove from heat. Stir in the remaining 1 tablespoon butter and the Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
- Serve immediately, garnished with parsley if desired.
Tips
- Use warm broth to keep the cooking temperature consistent.
- Stir constantly for the creamiest texture.
- Risotto is best served immediately; leftovers can be reheated with a splash of broth.
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