Creamy Italian Risotto (Printable)

Classic Italian dish with creamy Arborio rice, Parmesan, and white wine, ideal for 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 (for finishing)
10 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

11 - Chopped fresh parsley
12 - Extra Parmesan cheese

# How to Make It:

01 - Heat the vegetable broth in a saucepan and maintain at low heat.
02 - Melt 2 tablespoons butter with olive oil in a large skillet or Dutch oven over medium heat. Cook the onion until translucent for 3 to 4 minutes, then add garlic and sauté for an additional minute until fragrant.
03 - Add Arborio rice and stir constantly for about 2 minutes until the grains appear lightly toasted with translucent edges.
04 - Pour in the white wine, stirring continuously until almost fully absorbed.
05 - Ladle warm broth in ½ cup increments, stirring frequently and waiting for most of the liquid to absorb before adding more. Continue this process for 18 to 20 minutes until the rice is tender yet firm and creamy.
06 - Remove from heat and stir in Parmesan cheese along with the remaining 2 tablespoons butter until melted and creamy. Season with salt and black pepper to taste.
07 - Plate immediately, optionally garnished with chopped parsley and additional Parmesan cheese.

# Expert Suggestions:

01 -
  • It transforms simple pantry staples into something that feels luxurious without any fuss or fancy ingredients.
  • The rhythm of stirring becomes oddly calming, almost like a break from the chaos of the day.
  • Each spoonful is rich and velvety, with just enough bite from the rice to keep it interesting.
  • You can dress it up with mushrooms or peas, or keep it pure and let the Parmesan shine through.
02 -
  • Cold broth will halt the cooking process and give you unevenly cooked rice, so keep that saucepan on low the whole time.
  • If you walk away or stop stirring for too long, the rice can stick and scorch on the bottom, turning bitter.
  • Adding all the broth at once turns this into a soup instead of a creamy risotto, so resist the urge to rush it.
  • Taste the rice after eighteen minutes because every stove runs a little different and you want al dente, not mushy.
03 -
  • Use a wide, heavy-bottomed pan so the rice cooks evenly and you have plenty of room to stir without splashing.
  • Grate your Parmesan right before you need it because the flavor fades quickly once it's exposed to air.
  • If the risotto thickens too much as it sits, loosen it with a splash of warm broth rather than water to keep the flavor intact.
  • Don't skip the final off-heat stir of butter and cheese, that's where the magic happens and the texture goes from good to unforgettable.

Return