Description
This Classic Risotto is ultra-creamy, rich, and packed with flavor! Made with Arborio rice, white wine, Parmesan, and butter, it’s the perfect comfort food that you can customize with your favorite add-ins. Serve as a main dish or side for an authentic Italian experience!
Ingredients
Units
Scale
- 4 Tbsp unsalted butter, divided
- 1 Tbsp extra virgin olive oil
- 1/2 medium yellow onion, finely chopped (about 1 cup)
- 2 garlic cloves, pressed or grated
- 1/2 tsp fine sea salt (plus more to taste)
- 7–8 cups low-sodium chicken stock*
- 2 cups Arborio rice
- 1 cup dry white wine
- 1/2 cup freshly grated Parmesan (plus more for serving)
- Freshly cracked black pepper (for garnish)
- 1 Tbsp parsley (for garnish)
Instructions
- Heat the stock: In a large saucepan, bring chicken stock to a simmer, then reduce heat to low to keep it hot.
- Sauté the aromatics: In a Dutch oven or large pot over medium-low heat, melt 2 Tbsp butter with olive oil. Add onions and salt, and cook for 6-7 minutes, stirring frequently until softened (but not browned). Stir in garlic and cook for 30 seconds.
- Toast the rice: Increase heat to medium, add Arborio rice, and stir constantly for 2 minutes until the rice is lightly golden and translucent.
- Deglaze with wine: Pour in white wine and stir until fully absorbed (about 2 minutes).
- Add stock gradually: Add 1 ladle of hot stock at a time, stirring constantly until it’s almost fully absorbed before adding the next ladle. Continue this ladle-stir-repeat process for 20-25 minutes until the rice is firm-tender and creamy.
- Finish the risotto: Stir in the remaining 2 Tbsp butter and Parmesan cheese. Season to taste with salt and black pepper.
- Garnish & serve: Sprinkle with extra Parmesan, black pepper, and fresh parsley. Serve immediately.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Risotto should be creamy, not dry—add a little extra stock at the end if needed.
- Leftovers can be stored in an airtight container for up to 3 days and reheated with a splash of broth.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0 g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg