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Creamy Risotto

Creamy Risotto
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Master the art of making restaurant-quality creamy risotto with this foolproof guide. Featuring tender Arborio rice slowly cooked to a velvety richness with aromatic onions, white wine, and savory broth, finished with butter and Parmesan cheese for an irresistibly cozy Italian classic. Perfect as a comforting meal or elegant base for endless variations, this recipe guarantees a luscious, creamy texture every time.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups Arborio rice
  • 4 cups chicken or vegetable broth (kept warm)
  • ½ cup dry white wine (such as Pinot Grigio, Sauvignon Blanc, or Chardonnay)
  • 1 small onion or 2 shallots, finely chopped
  • 2 tablespoons butter
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Variations and Add-ins

  • Mushrooms sautéed with garlic and thyme
  • Shrimp, scallops, or crab meat
  • Peas, asparagus, or roasted butternut squash
  • Fresh herbs: basil, parsley, or chives
  • For vegan version: use vegetable broth, olive oil instead of butter, and nutritional yeast instead of Parmesan cheese

Instructions

  1. Prepare Your Ingredients: Finely chop the onion or shallot. Warm the broth in a saucepan over low heat so it stays hot throughout cooking. Measure out the rice and have the white wine ready.
  2. Sauté Aromatics: In a large pan over medium heat, warm olive oil and butter together. Add the chopped onion or shallot and cook gently until translucent and fragrant, about 3-5 minutes, forming a flavorful base.
  3. Toast the Rice: Add the Arborio rice to the pan and stir continuously for about 2 minutes until the grains appear slightly translucent around the edges but still firm in the center; this develops the right texture.
  4. Deglaze with Wine: Pour in the white wine and stir until the liquid is mostly absorbed by the rice, imparting brightness and depth.
  5. Slowly Add Broth: Add warm broth one ladle at a time, stirring gently and constantly. Allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is tender but still slightly firm to the bite and creamy.
  6. Finish with Butter and Cheese: Remove the pan from heat. Stir in the remaining butter and Parmesan cheese until melted and creamy. Season with salt and freshly ground pepper to taste.

Notes

  • Use warm broth throughout cooking to maintain texture and even cooking.
  • Do not rush stirring; it releases starch which creates the creamy consistency.
  • Arborio or Carnaroli rice is preferred for authentic creamy risotto texture.
  • Patience is key—add broth slowly and allow absorption for best results.
  • Adjust salt and seasoning at the end, as cheese adds saltiness.
  • To reheat leftover risotto, warm gently with a splash of broth or water, stirring until creamy.

Nutrition

Keywords: creamy risotto, Italian risotto, Arborio rice, comfort food, easy risotto recipe, vegetarian risotto, seafood risotto, gluten free

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