Creamy Italian Risotto (Print Version)

Rich, creamy Italian risotto with Parmesan, white wine, and soft Arborio rice for a delicious main or side.

# What You'll Need:

→ Rice & Base

01 - 1 ½ cups Arborio rice
02 - 4 cups low-sodium vegetable broth
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil

→ Aromatics

05 - 1 small yellow onion, finely chopped
06 - 2 cloves garlic, minced

→ Liquids

07 - ½ cup dry white wine

→ Cheeses & Finish

08 - ¾ cup freshly grated Parmesan cheese
09 - 2 tablespoons unsalted butter
10 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

11 - Chopped fresh parsley
12 - Extra Parmesan cheese

# How-To Steps:

01 - Heat vegetable broth in a saucepan and maintain at a low simmer.
02 - Melt 2 tablespoons butter with olive oil in a large skillet or Dutch oven over medium heat, then cook the chopped onion until translucent, about 3 to 4 minutes. Add garlic and cook for 1 minute until fragrant.
03 - Stir in Arborio rice and cook, stirring constantly, until grains are lightly toasted and edges become translucent, approximately 2 minutes.
04 - Pour in dry white wine and stir continuously until it is mostly absorbed by the rice.
05 - Add warm vegetable broth in increments of ½ cup, stirring frequently. Allow most liquid to absorb before adding the next portion. Continue until rice reaches an al dente creamy texture, about 18 to 20 minutes.
06 - Remove from heat, then stir in grated Parmesan and the remaining 2 tablespoons butter until fully incorporated and creamy. Season to taste with salt and freshly ground black pepper.
07 - Plate immediately, garnishing with chopped parsley and additional Parmesan if desired.

# Expert Tips:

01 -
  • The stirring isn't tedious, it's actually calming, like knitting with a wooden spoon.
  • It looks fancy but forgives small mistakes, rewarding you with creamy comfort every time.
  • You can taste it as you go, adjusting salt and cheese until it's exactly right for you.
  • It transforms a handful of pantry staples into something that feels like a hug in a bowl.
02 -
  • Don't walk away from the stove, the rice needs almost constant attention to release its starch evenly.
  • If you run out of broth before the rice is done, just use hot water, it won't ruin anything.
  • Risotto should flow slowly off the spoon, not sit in a stiff mound, so add a splash more broth if it looks tight.
03 -
  • Use a wide, heavy skillet instead of a tall pot so the rice cooks evenly and you can see what's happening.
  • Grate your own Parmesan from a wedge, the pre-grated kind has anti-caking agents that make the risotto grainy.
  • If you want deeper flavor, sauté a handful of finely chopped mushroom stems with the onion.

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