Ingredients
Scale
Base Ingredients
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable broth (kept warm)
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
Flavor & Creaminess
- ½ cup dry white wine (optional)
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream (optional, for extra creaminess)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Sauté the Aromatics:
Heat olive oil and 1 tablespoon of butter in a large pan over medium heat. Add the chopped onion and garlic, cooking until soft and translucent (about 3 minutes). - Toast the Rice:
Add Arborio rice to the pan, stirring frequently for about 2 minutes until the edges look slightly translucent. - Deglaze with Wine (Optional):
Pour in the white wine, stirring continuously until it’s mostly absorbed. This step adds depth to the flavor. - Slowly Add Broth:
Add warm broth one ladle at a time, stirring constantly. Wait until each addition is mostly absorbed before adding more. Continue this process for about 20 minutes, or until the rice is creamy and tender but slightly al dente. - Finish with Parmesan & Butter:
Remove from heat and stir in the remaining butter, Parmesan cheese, heavy cream (if using), salt, and black pepper. Mix well until creamy. - Garnish & Serve:
Sprinkle with fresh parsley and serve immediately.
Notes
- For a mushroom risotto, sauté sliced mushrooms with the onions.
- Add grilled shrimp or chicken for a heartier meal.
- Stir in peas or spinach for a fresh twist.
- Leftovers can be stored in the fridge for up to 3 days. Reheat with a splash of broth to restore creaminess.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Italian