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A luscious plate of creamy risotto, garnished with chopped parsley, rests on a striped cloth beside a fork and fresh parsley sprigs.

Creamy Risotto

5 from 2 votes
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.
Prep Time : 5 minutes
Cook Time : 25 minutes
Total Time : 30 minutes
Servings: 6 servings
Course: Main Dish
Calories: 491kcal
Author: Christina Hitchcock

Equipment

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.

MY NOTES

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Recipe compliments of www.ITISAKEEPER.com