Print

Creamy Risotto

Creamy Risotto
Print Recipe

Creamy Risotto is a rich, silky, and delicious Italian classic made with Arborio rice cooked slowly in warm broth, finished with butter and Parmesan cheese for a luscious texture. Perfect as an elegant yet comforting dish that can be easily customized with various ingredients to suit any occasion.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups Arborio rice
  • 4–5 cups chicken or vegetable broth, kept warm
  • 1 small white onion or 2 shallots, finely chopped
  • ½ cup dry white wine
  • ½ cup freshly grated Parmesan cheese
  • 3 tablespoons unsalted butter (divided: 1 tbsp for toasting rice, 2 tbsp for finishing)
  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Ingredients for Variations

  • Sautéed mushrooms (for mushroom risotto)
  • Cooked shrimp or scallops (for seafood risotto)
  • Asparagus tips, peas, or roasted butternut squash (for vegetable-packed risotto)
  • Nutritional yeast or vegan cheese alternatives (for vegan version)
  • Fresh lemon juice, basil, or mint (for lemon and herb variation)
  • Fresh herbs like parsley, thyme, or chives for garnish

Instructions

  1. Prepare your broth and ingredients: Keep your chicken or vegetable broth warm on low heat; this helps the rice absorb liquid evenly without interrupting cooking. Finely chop the onion or shallots and measure all ingredients in advance.
  2. Sauté onions and rice: Heat olive oil and 1 tablespoon of butter in a wide pan over medium heat. Add the onions and cook until translucent and soft. Stir in the Arborio rice, coating each grain with fat and gently toasting it for 1-2 minutes until the edges become slightly translucent but the center remains opaque.
  3. Deglaze with white wine: Pour in the dry white wine while stirring constantly. Continue stirring until almost all the liquid is absorbed to develop subtle acidity and depth.
  4. Gradually add warm broth: Add one ladle of warm broth at a time, stirring frequently. Wait until the rice has absorbed most of the liquid before adding the next ladle. Continue this slow addition to encourage starch release and achieve signature creaminess.
  5. Cook until creamy and al dente: Repeat the broth addition process for about 18-20 minutes until the rice is tender but still slightly firm to the bite. Taste throughout to ensure the perfect creamy yet al dente texture.
  6. Finish with butter and Parmesan: Remove the pan from heat. Stir in the remaining butter and a generous handful of freshly grated Parmesan cheese. This enriches the risotto, resulting in a glossy, smooth finish. Adjust salt and pepper to taste.

Notes

  • Use warm broth to prevent shocking the rice and slowing down cooking.
  • Stir often but avoid constant stirring to allow even cooking.
  • Prefer Arborio or Carnaroli rice for optimal creaminess.
  • Add liquid slowly and fully absorb before adding more to develop the perfect texture.
  • Finish risotto off the heat with butter and cheese for maximum silkiness.
  • Season at the end to better balance salt and pepper with the flavors.

Nutrition

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

Find it online: https://cherrycooks.com/creamy-risotto/