Classic Creamy Risotto
This Classic Creamy Risotto is a rich and flavorful Italian dish made with Arborio rice, white wine, and Parmesan cheese. Slowly cooked with warm broth, it develops a smooth, velvety texture. Perfect as a main course or side dish, this recipe is simple yet elegant. Serve it fresh with a sprinkle of parsley for the best taste!
Ingredients
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable broth kept warm
- ½ cup dry white wine
- 1 small onion finely chopped
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- ½ cup Parmesan cheese grated
- 1 clove garlic minced
- Salt and pepper to taste
- 1 tbsp fresh parsley chopped (optional for garnish)
Instructions
- 1️⃣ Sauté the Aromatics:
- Heat 1 tbsp olive oil and 1 tbsp butter in a large pan over medium heat.
- Add chopped onion and garlic, cooking until soft (about 3-4 minutes).
- 2️⃣ Toast the Rice:
- Add Arborio rice to the pan, stirring continuously for 2 minutes until slightly translucent.
- 3️⃣ Deglaze with Wine:
- Pour in the white wine and stir until it's mostly absorbed by the rice.
- 4️⃣ Gradually Add Broth:
- Add 1 cup of warm broth, stirring constantly.
- Once absorbed, add another cup, repeating the process until the rice is creamy and al dente (about 18-20 minutes).
- 5️⃣ Finish with Butter & Parmesan:
- Stir in the remaining butter and Parmesan cheese.
- Season with salt and pepper to taste.
- 6️⃣ Garnish & Serve:
- Sprinkle with fresh parsley (if using) and serve immediately.
Notes
Use warm broth to keep the cooking temperature consistent.
Stir frequently but not constantly—this helps release starch while preventing it from becoming mushy.
Swap chicken broth for vegetable broth to make it vegetarian.
Stir frequently but not constantly—this helps release starch while preventing it from becoming mushy.
Swap chicken broth for vegetable broth to make it vegetarian.