Classic Creamy Risotto Recipe
A creamy and comforting Italian risotto, cooked slowly with arborio rice, broth, and Parmesan cheese.
Equipment
- Large saucepan
- Wooden spoon
- Ladle
Ingredients
- 1 ½ cups Arborio rice
- 1 onion small, finely chopped
- 4 tablespoons unsalted butter
- ¼ cup dry white wine
- 4 cups chicken or vegetable broth, kept warm
- ½ cup Parmesan cheese grated
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until soft and translucent.1 onion, 4 tablespoons unsalted butter
- Stir in the Arborio rice and cook for 2 minutes, coating the rice with butter and onion.1 1/2 cups Arborio rice
- Add the white wine and cook until it evaporates.1/4 cup dry white wine
- Gradually add the warm broth, one ladle at a time, stirring constantly. Allow the liquid to absorb before adding more.4 cups chicken
- Continue to add broth and stir until the rice is creamy and cooked al dente, about 25-30 minutes.
- Remove from heat and stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste.1/2 cup Parmesan cheese, Salt and pepper to taste
- Serve immediately, garnished with fresh parsley.Fresh parsley
Notes
For added flavor, stir in sautéed mushrooms or cooked shrimp.
Use homemade broth for a richer taste.
Use homemade broth for a richer taste.
Nutrition
Calories: 2411kcalCarbohydrates: 66gProtein: 10gFat: 232gSaturated Fat: 74gPolyunsaturated Fat: 46gMonounsaturated Fat: 101gTrans Fat: 0.5gCholesterol: 224mgSodium: 216mgPotassium: 127mgFiber: 3gSugar: 1gVitamin A: 459IUVitamin C: 2mgCalcium: 170mgIron: 4mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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