Description
A comforting and elegant risotto with tender, velvety texture and rich Parmesan flavor, perfect for cozy dinners and quick weeknight meals.
Ingredients
Scale
- 1 ½ cups Arborio rice (about 300g)
- 4 cups chicken or vegetable broth (960ml), kept warm
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine (120ml), optional
- 1 cup freshly grated Parmesan cheese (about 100g)
- ¼ cup heavy cream (60ml)
- Salt and black pepper to taste
- Optional: fresh parsley or chives for garnish
Instructions
- Warm the broth: Pour 4 cups (960ml) of chicken or vegetable broth into a saucepan and keep it simmering gently on low heat (approx. 5 minutes).
- Sauté aromatics: In a heavy-bottomed pan, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat. Add the finely chopped onion and cook until translucent and soft, about 4-5 minutes, stirring occasionally. Add minced garlic and cook for another 30 seconds until fragrant.
- Toast the rice: Add 1 ½ cups (300g) Arborio rice to the pan and stir well, coating each grain in the buttery mixture. Toast for about 2 minutes.
- Deglaze with wine: Pour in ½ cup (120ml) dry white wine and stir continuously until mostly absorbed.
- Add broth gradually: Add warm broth one ladle (about ½ cup, 120ml) at a time, stirring gently but constantly. Wait until the rice absorbs most of the liquid before adding more. Continue for 18-20 minutes until rice is tender yet slightly firm (al dente) with creamy consistency.
- Finish with butter, cream, and Parmesan: Turn off heat. Stir in 1 tablespoon butter, ¼ cup (60ml) heavy cream, and 1 cup (100g) freshly grated Parmesan cheese. Mix until melted and creamy. Adjust salt and pepper to taste.
- Rest and serve: Let risotto sit for 2 minutes to thicken slightly. Garnish with chopped parsley or chives if desired and serve immediately.
Notes
Keep broth warm to ensure even cooking and absorption. Stir gently to coax starch out without breaking rice grains. Use fresh Parmesan for best melting and flavor. If risotto is too thick, stir in a splash more warm broth to reach desired velvety texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup risotto
- Calories: 380
- Sugar: 2
- Sodium: 600
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 40
- Fiber: 1
- Protein: 10
Keywords: risotto, creamy risotto, Parmesan risotto, easy risotto recipe, Arborio rice, comfort food, Italian dinner