My family is obsessed with my Creamy Risotto recipe. This classic Italian dish is a symphony of flavors and textures, with tender arborio rice slowly simmered in a rich broth until it becomes lusciously creamy. Get ready to savor every bite of this comforting and satisfying dish in only 30 minutes.
If you need more amazing Italian cuisine, try my italian sausage risotto and my white vegetable lasagna.
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Why this Creamy Parmesan Risotto Recipe is a Keeper
My mom and I had the pleasure of seeing a taping of the Martha Stewart Show. One of her guests that day was Emeril Lagasse. He made the most delicious looking pumpkin risotto that I’ve ever seen. And, he offered lots of great tips for making perfect risotto every time. Here are some of the tips.
- Consistency: The creamy texture that doesn’t get too thick or too runny. It is the perfect side dish.
- Versatility: You can add ingredients like vegetables, meats, or cheeses to suit any taste. For this easy risotto at home recipe. It is the perfect comfort food.
- Simplicity: It uses easy-to-find ingredients but results in a restaurant-quality dish.
- Customization: Room for different variations depending on your dietary preferences. You can add a few tablespoons of your favorite meat or shrimp to the dish.
Can you make creamy risotto without heavy cream?
Of course, you can make this delicious rice dish without heavy cream. Here are a few ways to make it:
- Butter and Parmesan: A generous amount of butter and Parmesan cheese at the end of cooking is the traditional way to achieve a rich, creamy finish.
- Mascarpone Cheese: For an extra creamy touch, you can add a small amount of mascarpone cheese at the end.
- Yogurt: For a tangier finish, some people add a small amount of plain yogurt.
Avoid this Common Mistake to Make Risotto
Common Mistake: Adding all the liquid at once rather than in gradual splashes. This will prevent the rice from releasing its starch properly, resulting in a less creamy dish.
Ingredient Notes and Variation Suggestions for Creamy Garlic Parmesan Risotto
Once you have the basic risotto, you add lots of other things such as shrimp, chicken, vodka sauce…the possibilities are endless! My favorites are Giant’s Italian sausage and some peas. Giant has an incredible Tomato Pesto sauce that would be awesome with this risotto.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Rice: Use Arborio Rice is the key to achieving the perfect creamy texture due to its high starch content.
- Stock: Use homemade or high-quality store-bought stock for the richest flavor. Stock is better than chicken broth.
- VARIATION: Broth Concentrates or Bouillon Cubes Dissolved in Water: These can be a convenient substitute, but be cautious of the sodium content. Choose a high-quality concentrate or cube for the best flavor.
- Cheese: Freshly grated Parmesan adds a better texture and taste compared to pre-grated varieties. It is perfect for this classic risotto.
- VARIATION: Here are some other variations for the dish.
- Add-ins: Incorporate fresh vegetables like peas or mushrooms for extra flavor.
- Herbs and Spices: Experiment with different herbs like thyme or sage for a unique twist. This is the base that you can turn into a mushroom risotto recipe.
How to Make Creamy Risotto Recipe
This creamy risotto recipe is quick and easy to make. Perfect for beginners and seasoned chefs alike, this easy risotto dish delivers the ultimate creamy texture and flavor. Whether you’re hosting a cozy dinner or craving comfort food, this simple yet delicious easy risotto recipe will be your new go-to. Ready in just 30 minutes, it’s perfect for busy nights when you want a satisfying meal that feels gourmet.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Chicken Stock: First, Bring chicken stock to a simmer over medium-low heat in a large saucepan or dutch oven.
- Sauté: Meanwhile, heat oil and butter over medium heat. Then add shallots and garlic and sauté until translucent . Next, add rice making sure rice is evenly coated with butter.
- Add the Wine: Stir in the dry white wine. When wine is completely absorbed by the rice, add a cup of the hot stock. Continue to add stock, 1 cup at a time once the previous cup is absorbed by the rice and the rice has softened.
4. Stir Continually: After 18 minutes, remove the rice from the heat and add the nutty parmesan cheese and unsalted butter, stirring until melted. Then stir in cream. The starches from the rice will thicken the dish.
Prep Ahead Suggestions for this Italian Recipe
While the final stages of risotto cooking require attention and are best done fresh, you can definitely prep some components ahead of time to make the process smoother and faster. The actual cooking of the rice should be done fresh for the best texture.
- Cut Your Vegetables: Chop our vegetables and store until ready to make the side dish.
- Make Your Stock: You can make the stock in advance and even freeze it for later use. You need several cups of chicken stock.
How to Store, Reheat and Use Leftovers of this Best Risotto
Risotto is perfect to reheat and use the leftovers in many unique ways.
- Storing: Keep leftover risotto in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a pan on low heat, adding a bit of stock to loosen the texture. Stir often to prevent it from drying out.
- Using Leftovers: Leftover risotto can be made into arancini (fried risotto balls) or mixed with eggs to create a delicious breakfast dish. Add vegetables such as asparagus and yellow onion.
Common Questions About This White Wine Risotto Recipe
Baked Risotto: Start by sautéing the aromatics (onions, garlic) on the stovetop. Then, you’ll add the rice, broth, and other ingredients to a baking dish, cover it tightly, and bake it in the oven.
While I use Arborio, you can use Carnaroli or Vialone Nano as well. Cook the rice is al dente or slightly crunchy, which takes about 20-25 minutes on low heat.
Answer the question with yes, no, sometimes…then provide an explanation.
Can include bulleted lists here.
Some people attempt a “lazy risotto” method, where they add all the broth at once and let it simmer without much stirring. However, stirring the risotto is the key to the creamy consistency.
Expert Tips for Making Easy Risotto Recipe
Remember these tips for the creamy risotto. The technique is simple but important. You will love risotto done this way.
- Use Warm Stock: Adding cold stock to the rice will shock it and interrupt the cooking process. Always keep the stock warm on the stove.
- Stir Consistently, but Don’t Overdo It: A gentle stir is necessary for even cooking, but constant, vigorous stirring can break down the rice and cause it to become mushy.
- Finish with Butter and Cheese: This last step is crucial to creating the rich, velvety texture.
- Using the Wrong Rice: Avoid using non-starchy rice like jasmine or basmati. Arborio rice is crucial for the right texture. Do not rinse the rice.
- Adding Stock Too Quickly: Adding the stock all at once instead of gradually can result in a less creamy risotto.
- Wine: Use a white wine that you enjoy drinking.
- Serve this recipe with: I love to serve so many things with this easy recipe such as: Italian Braciole (Italian Rolled Beef), Marinated Chickpeas and Lemon Blueberry Cookies.
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Creamy Risotto
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Ingredients
- 5 cups Chicken stock
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 1 Shallot, finely minced
- 3 cloves Garlic, finely minced
- 2 cups Arborrio rice
- 1 cup White wine
- ¼ cup Heavy cream
- ¼ cup Parmesan cheese
Instructions
- Bring chicken stock to a simmer over medium-low heat.
- In a large pot, heat oil and 2 Tbsp of butter over medium heat until melted.
- Saute shallots and garlic until tender, being careful not to brown the shallots or garlic.
- Add rice and stir for 2 minutes, making sure rice is evenly coated with butter.
- Add wine to rice, stirring regularly.
- When wine is completely absorbed by the rice, add a cup of the hot stock.
- Continue to add stock, 1 cup at a time once the previous cup is absorbed by the rice.
- Stir rice continually. After 18 minutes, remove the rice from the heat and add the parmesan cheese and 1 Tbsp of butter, stirring until melted.
- Stir in cream until mixed well.
- Add any other cooked components at this time (proteins, vegetables, etc.)
- Season with salt and pepper to taste.
Christina’s Notes
- Use Warm Stock: Adding cold stock to the rice will shock it and interrupt the cooking process. Always keep the stock warm on the stove.
- Stir Consistently, but Don’t Overdo It: A gentle stir is necessary for even cooking, but constant, vigorous stirring can break down the rice and cause it to become mushy.
- Finish with Butter and Cheese: This last step is crucial to creating the rich, velvety texture.
- Using the Wrong Rice: Avoid using non-starchy rice like jasmine or basmati. Arborio rice is crucial for the right texture. Do not rinse the rice.
- Adding Stock Too Quickly: Adding the stock all at once instead of gradually can result in a less creamy risotto.
- Serve this recipe with: I love to serve so many things with this easy recipe such as: Italian Braciole (Italian Rolled Beef), Marinated Chickpeas and Lemon Blueberry Cookies.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
We love honest feedback, but to keep reviews helpful for everyone, we reserve the right to remove star ratings if it is clear the recipe has not been made, if the comment does not provide meaningful input, or if significant substitutions or alterations were made. Please note that ratings should reflect the original recipe as written to avoid confusing other readers.
This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
I am a rice person, but I haven’t tasted Risotto yet. I am sure this one’s delicious.
my Food Trip Friday post
Wow… that looks delicious! Come follow me on my blog…
http://justcraftytoday.blogspot.com
Cherie
This looks good! And I’m totally jealous you got to go to the MS show! Thanks for linking up.
what a great tip! how lucky you are to have been to a taping of MS…i love her too! Your risotto looks amazing…i love it with just about anything added in.
thank you for sharing with tuesday night supper club!
hm….yes, it looks perfect! I’m sure the taste is perfect too! Couldn’t agree with you more, risotto is a dish that takes time and love to make! So perfect for Valentine’s Day too.
Amy
http://utry.it
Wow, Martha and Emeril in one room! This looks delicious and can’t wait to try it- I’ve never had it so I love finding new recipes to try! Thanks for linking up!
Hop on over to the Party! Would love for you to link-up @
http://thetreasurista.blogspot.com/p/treasuristas-thursday-treasures-come.html
The Treasurista
Finding and Creating FUN things…
Your risotto does look perfect! I love a good creamy risotto. You are so lucky to have seen Martha Stewart and Emeril all in one day! I would be freaking out too. What a great day with your mom!
Love it, Yum! Thank you for linking this to Masterpiece Monday! Have a great week, Mary :O)
Do you start timeing the rice when you put it in the pan with the garlic and. or when you start adding the liquid? I have never made it before.Love reading your post
I start timing it from when I add the liquid. It also helps to reserve about 1/4 of the stock for the very end. Just to make sure it’s not too dry. Stick with the 18 minutes and you’ll do fine! 🙂
Wow-Martha and Emeril and NYC? How cool is that. Emeril makes good stuff. I have tried some of his recipies before.
This looks yummy. I’ve only made risotto one time and it was from a box. Thanks for the great tips and I’m sure a boxed recipe can’t hold a candle to this, lol!
Thanks for linking up to Making Your Home Sing Monday!
I’m a risotto virgin, as the fear of a sticky, clumping mass has kept me from trying it. Maybe the 18 minutes is the real secret. I’ll give this recipe a try, it does sound good.
wow, this does sound good! I’ve never made risotto that’s not from a box so this would be a great way to try it!
I am planning on making this with your vodka sauce for hubby this weekend. Just wondering what kind of white wine I should use. Any suggestions would be greatly appreciated 🙂
I usually use a Sauvignon Blanc. It’s pretty basic, but my wine taste buds are geared more towards red wines! 🙂
I hope you like the recipe! Enjoy!
Thanks for stopping by!
That is exactly how I like to make risotto. I love serving it along side beef short ribs, so delicious! Just wanted to share that you are the featured blog at Mangoes and Chutney today!
http://www.mangoesandchutney.com/2010/11/featured-blog-christinas-taste-test.html
WOW! Thanks so much for featuring It’s A Keeper! I really appreciate it! You have a great blog too! I really enjoy reading your posts!
Happy Thanksgiving!
You’ve won another award!
http://delectalicious.blogspot.com/2010/11/stylish-blogger-award.html
Happy Thanksgiving!
Shannon
WOW! Thanks so much, Shannon! I really appreciate it!
Have a wonderful Thanksgiving!
Congratulations.. you’ve won a Stylish Blogger Award! 🙂 ~Alison
http://prairiestory.blogspot.com/2010/11/youve-got-style.html
Thanks so much, Alison! I really appreciate it! I feel so honored! 🙂
Happy Thanksgiving!
I think risotto is like the Italian version of southern casserole. Purely comfort food.
Another Friday’s Favorite for sure 🙂
I love the addition of the cream at the end – luscious! I made risotto last week, but it was so thick at the end that it seemed more like a casserole! Probably added too much Parmesan cheese. Tasted great though!