Simple Creamy Risotto (Printable Version)
Creamy arborio rice slowly cooked with garlic, onion, wine, and parmesan, finished with fresh parsley.
# What You'll Need:
→ Broth
01 -
4 cups chicken or vegetable broth
→ Dairy
02 -
2 tablespoons unsalted butter, plus extra for serving
03 -
1/2 cup freshly grated Parmesan cheese, plus extra for serving
→ Produce
04 -
1/2 medium onion, finely chopped
05 -
3 cloves garlic, minced
06 -
1-2 tablespoons fresh parsley, chopped
→ Pantry
07 -
1 cup uncooked Arborio rice
08 -
1/2 cup dry white wine
09 -
1 tablespoon lemon juice
10 -
Salt and freshly ground black pepper, to taste
# Step-by-Step Guide:
01 -
Place chicken or vegetable broth in a large saucepan over high heat. When it reaches a boil, reduce heat to low and keep broth warm for gradual addition.
02 -
In a Dutch oven or large deep skillet, melt 2 tablespoons butter over medium heat. Add chopped onion and cook until softened, approximately 5 to 7 minutes.
03 -
Add minced garlic and Arborio rice to the skillet, stirring constantly for 2 to 3 minutes until the rice is translucent and fragrant.
04 -
Pour in the dry white wine and stir until fully absorbed by the rice.
05 -
Add warm broth one ladle at a time, stirring nearly constantly. Allow the rice to absorb each addition before adding more. Adjust heat to maintain a gentle simmer. Continue this process for 25 to 30 minutes until rice is al dente with a slight bite.
06 -
Stir in lemon juice and chopped parsley. Remove from heat, then gently fold in Parmesan cheese. Season with salt and pepper to taste.
07 -
Plate risotto and top with additional Parmesan and a small pat of butter if desired.
# Additional Notes:
01 -
For best texture, add broth gradually and stir continuously to achieve creamy consistency.