Creamy Easy Risotto Recipes
This easy-to-follow risotto recipe will guide you to a perfect creamy and silky parmesan risotto. You will be able to use this as a base for so many risotto dinner ideas.
Equipment
- Deep Pot
- Grater
Ingredients
- 2 cups Arborio rice
- 4 tbsp unsalted butter
- 1 medium-sized onion finely chopped
- 3 cloves garlic minced
- 1/2 cup dry white wine Chardonnay or Sauvignon Blanc
- 4 cups vegetable or chicken broth
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley or basil chopped (for garnish)
Instructions
- Heat the vegetable or chicken broth in a saucepan and keep warm over low heat.
- In a large, deep skillet or pot, melt 2 tbsp of butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant, about 3-4 minutes.
- Add the Arborio rice to the skillet and stir well, making sure each grain is coated with the butter and onion mixture. Toast the rice for about 2 minutes, stirring constantly to prevent it from sticking or burning.
- Pour in the white wine and stir continuously until it is fully absorbed by the rice.
- Reduce the heat to medium-low and begin adding the warm broth to the skillet, one ladleful at a time. Stir the rice gently after each addition, allowing the liquid to be absorbed before adding more. Continue this process until the rice is cooked al dente, which should take about 20-25 minutes. You may not need to use all of the broth.
- While stirring, add the remaining 2 tablespoons of butter to the risotto and let it melt, enriching the flavor and adding a velvety texture.
- Stir in the grated Parmesan cheese, reserving a handful for garnish. Season with salt and pepper to taste. Continue stirring until the cheese is fully melted and incorporated into the risotto.
- Remove the risotto from the heat and let it rest for a minute or two. This will allow it to thicken slightly. Garnish with chopped parsley and grated parmesan cheese.
Notes
- Use Arborio Rice: Arborio rice is the most commonly used rice for risotto due to its high starch content.
- Prepare Ingredients in Advance: Risotto requires constant attention, so it's helpful to have all the ingredients chopped, minced, and measured before starting.
- Warm Broth: Keep the vegetable or chicken broth warm in a separate pot while making the risotto. Adding cold broth can hinder the cooking process and result in unevenly cooked rice.
- Sauté the Rice: Toast the Arborio rice in butter with the onion and garlic for a couple of minutes before adding the wine. This step helps coat each grain with fat, enhancing the flavor and texture of the final dish.
- Gradual Broth Addition: Add the warm broth to the rice gradually, one ladleful at a time. This slow process helps the rice release its starches and develop a creamy consistency.
- Stir Frequently: Stir the risotto frequently, especially after each addition of broth..
- Season and Taste: Season the risotto towards the end of cooking. Keep in mind that the Parmesan cheese will add saltiness, so adjust accordingly.