This simple recipe is the quintessential creamy risotto. Enjoy it on its own, top it with pesto, or serve it with your favorite braised meat.
Add the oil and preheat the pan to 300°F/150°C (medium-low).
Cook the onions for 3 minutes stirring occasionally, until they are translucent.
Add the rice and increase the temperature to 350°F/175°C (medium). Toast the rice for 1 minute and 15 seconds, stirring frequently. The outside of the rice will become translucent.
Cook the garlic for 30 seconds, stirring frequently until fragrant.
Reduce the wine for 10 seconds stirring continuously until almost all of the wine has evaporated.
Add the water and bring to a simmer then reduce the temperature to 225°F/110°C and continue simmering the rice for 7 minutes, stirring frequently. Cook until most of the water has been absorbed, making sure to scrape the bottom of the pan.
Stir the salt into the rice until well incorporated.
Bring the rice back up to a simmer and continue to cook the rice at 225°F/110°C for another 7 minutes, stirring frequently. Cook until most of the stock has been absorbed, making sure to scrape the bottom of the pan.
Increase the temperature to 230°F/110°C and bring the rice back up to a simmer. Simmer the rice for 7 minutes, stirring frequently or until most of the stock has been absorbed. Make sure to scrape the bottom of the pan. The rice should be al dente by the end of this step. If the rice is not cooked, add more stock and continue simmering. Once fully cooked, remove the pan from the heat.
Reserve some parmesan to finish the risotto.
Gently fold the whipped cream into the rice, stirring to incorporate.
Divide the risotto into serving bowls and garnish each dish with additional grated parmesan cheese.
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