The Ultimate Creamy Risotto
A creamy, restaurant-quality risotto made with Arborio rice, white wine, and Parmigiano Reggiano. Silky smooth texture with rich, indulgent flavor.
Equipment
Ingredients
Ingredients
butter (room_temperature)
30 g
olive oil
15 ml
onion or shallot (finely_chopped)
1 piece
garlic cloves (minced)
2 piece
white wine
120 ml
Arborio rice
300 g
salt
5 g
unsalted broth (hot)
1200 ml
Parmigiano Reggiano (grated)
80 g
Instructions
Prepare the broth
Heat the broth in a pot and keep it hot throughout the cooking process.
Sauté aromatics
Heat butter and olive oil in a pan, then add finely chopped onion and minced garlic. Cook until soft and fragrant.
Toast the rice
Add Arborio rice to the pan and stir to coat with oil. Toast for 1-2 minutes until edges become translucent.
Deglaze with wine
Pour in the white wine and stir continuously until fully absorbed by the rice.
Add broth gradually
Add hot broth one ladle at a time, stirring constantly. Wait until each addition is absorbed before adding more. Continue until rice is creamy and al dente, about 18-20 minutes.
Finish with cheese
Remove from heat, stir in grated Parmigiano Reggiano until melted and creamy. Adjust seasoning if needed.
Storage
Best served immediately. Leftovers can be made into arancini or risotto cakes.
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