Creamy Risotto

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.

2

Servings

10 Mins

Prep Time

30 Mins

Cook Time

Cooking Steps

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1. Add the Oil while Preheating the Pan

Add the oil and preheat the pan to 300°F/150°C (medium-low).

  • Extra Virgin Olive Oil2 Tbsps.
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2. Add and Cook the Onions

Cook the onions for 3 minutes stirring occasionally, until they are translucent.

  • Yellow Onion(diced small)1 12 Tbsps.
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3. Add and Toast the Rice

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.

  • Arborio Rice1 cup
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4. Add and Toast the Garlic

Cook the garlic for 30 seconds, stirring frequently until fragrant.

  • Garlic Clove(finely chopped)1
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5. Add and Reduce the Wine

Reduce the wine for 10 seconds stirring continuously until almost all of the wine has evaporated.

  • White Wine5 Tbsps.
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6. Add the Water and Begin Cooking the Risotto

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.

  • Water1 12 cups
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7. Season the Risotto

Stir the salt into the rice until well incorporated.

  • Kosher Salt1 tsp.
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8. Add Some of the Stock and Continue Cooking the Risotto

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.

  • Vegetable Stock1 cup
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9. Add the Remaining Stock and Continue Cooking the Risotto

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.

  • Vegetable Stock1 cup
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10. Add the Butter and Melt Completely

  • Unsalted Butter(diced)4 Tbsps.
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11. Add the Parmesan

Reserve some parmesan to finish the risotto.

  • Parmesan Cheese(grated)1 cup
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12. Add the Whipped Heavy Cream

Gently fold the whipped cream into the rice, stirring to incorporate.

  • Heavy Cream(whipped) 14 cup
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13. Serve Immediately

Divide the risotto into serving bowls and garnish each dish with additional grated parmesan cheese.

  • Parmesan Cheese(grated)as needed
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