Rich and Creamy Risotto Recipe

This is the best risotto recipe I’ve ever tried, and my family and friends rave about it. It’s rich and creamy, like the risotto we’ve had in Italy, but it’s easy to make in your own home.

This risotto is the perfect companion to chicken, salmon, or shrimp, or as a stand-alone dish to wow! It’s made with plenty of freshly grated parmesan, a dash of saffron if you have it, and supplemented with some dry white wine.

Why Is This Recipe So Delicious?

• One of my favorite foods is risotto, which is rich, indulgent, and delicious. I mean, all it takes is one taste to put me back to our favorite tiny Italian joint. It’s perfect for vacations, special occasions, or whenever you want to spoil yourself. This particular dish is one that my friends and family ask me to prepare every time I cook for them, so you KNOW it’s good!
• Don’t be intimidated by risotto. Yes, there is a lot of stirring involved, but that’s it! It’s more time-consuming than complicated, but the method’s simplicity is what makes it so amazing.

Important Ingredients

Rice – Risotto is traditionally made using arborio rice, which has a higher starch content and lends the dish its trademark creaminess. If arborio rice is unavailable, sushi rice or another short-grain sticky rice can be used.

White Wine — Because this meal is so rich and luxurious, the white wine helps to cut through it a little. It also gives a pleasant flavor profile as well as a hint of acidity. Use a dry white wine (sauvignon blanc, chardonnay, etc.) rather than a sweet one because this is a savory dish. You can substitute water for wine if you don’t have any or don’t drink it.

Saffron – completely optional, but really recommended! Saffron provides a wonderful pop of flavor to the risotto and gives it a beautiful golden hue. Don’t use too much saffron because a little goes a long way.

Parmesan — Use top-quality, fresh parmesan cheese that you grate yourself. Take my word for it! It melts considerably better than pre-grated cheese, ensuring that your dish stays lovely and creamy, and it has a lot finer flavor.

Chef’s Advice

• Rinse the rice afterward! Rinsing the rice removes the starch from the outside of the grains, which is great in certain meals but not here. That’s what gives the dish its creamy texture.
• Maintain the temperature of the chicken broth. With each ladle of cool broth added to the rice, the cooking process will come to a halt.
• As I previously stated, this process involves a lot of stirring. In general, don’t stop stirring. Add the broth in small increments to the rice, letting it fully evaporate before adding more, and stirring continuously until all of the liquid has been added.

Rich and Creamy Risotto Recipe

15-minute prep time 45 minutes to cook 1 hour total

This is the best risotto recipe I’ve ever tried, and my family and friends rave about it. It’s rich and creamy, like the risotto we’ve had in Italy, but it’s easy to make in your own home.

This risotto is the perfect companion to chicken, salmon, or shrimp, or as a stand-alone dish to wow! It’s made with plenty of freshly grated parmesan, a dash of saffron if you have it, and supplemented with some dry white wine.

Ingredients Fir Rich and Creamy Risotto

• 5 cups chicken stock plus more if needed
• 1 pinch of saffron threads optional
• 5 tablespoons butter softened, divided
• 1 medium onion finely chopped
• 2 cloves garlic finely chopped
• 1 ½ cups risotto rice see Notes
• ½ cup dry white wine or water
• 1 cup freshly grated parmesan cheese at room temperature, divided
• 1 teaspoon salt plus more to taste
• freshly cracked black pepper to taste

Equipment

• 2 large saucepans
• ladle
• Small bowl

Instructions

1. Bring chicken stock to a boil in a big pot, then lower it to a low simmer. 1 ladle of stock should be transferred to a small bowl. Add the saffron threads and put them aside to infuse.
2. In a separate pot, melt 4 tablespoons of butter over high heat. Add onions and heat for 2 minutes, stirring regularly, once the butter begins to froth. Cook for a further minute after adding the garlic. Cook until the onions and garlic are softened but not browned!
3. Stir the rice and onions together until the grains begin to swell and burst. Deglaze the pan with white wine, scraping any browned or stuck bits from the bottom of the pan. Simmer until the liquid is largely gone.
4. Stir in 1 to 2 ladles of stock, all of the saffron-infused stock, salt, and pepper to taste once the liquid has mostly reduced. Over low heat, stirring constantly until liquid is completely absorbed.
5. Continue to add stock in small amounts, allowing the rice to absorb all of the liquid before adding more. Continually stir and taste until all of the stock has been added and absorbed. The rice should be just soft (not mushy!) and the risotto golden and creamy after about 20 to 25 minutes.
6. Remove the pan from the heat. Add the remaining 1 tablespoon butter and 2/3 cup parmesan Parmesan. Mix until the butter is completely melted. Season to taste, then transfer to serving plates or bowls, sprinkle with the remaining parmesan cheese, and serve immediately.

Notes

• Saffron: Saffron is optional, but strongly recommended! It adds a rich flavor and a beautiful golden color to the risotto. A “pinch” of saffron threads might range from 5 to 50, depending on your own preferences. Because a little goes a long way, I suggest using 5-10 teaspoons to prevent dominating the rest of the dish.
• Risotto Rice: Arborio rice is the most common risotto rice, however short-grain sticky rice could also be used. Also, before cooking the rice, do not rinse it. To make the risotto creamy, add the starch.
• Ensure that the chicken broth remains heated throughout. With each ladle of cool broth added to the rice, the cooking process will come to a halt.

Nutrition Information

Serving: 1serving, Calories: 370kcal, Carbohydrates: 44g, Protein: 13g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 1165mg, Potassium: 235mg, Fiber: 2g, Vitamin A: 422IU, Vitamin C: 2mg, Calcium: 218mg, Iron: 3mg, Net Carbs: 42g