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Creamy Arborio Rice Risotto

A classic Italian risotto made with Arborio rice, creating a naturally creamy texture through constant stirring and gradual broth addition. This restaurant-quality dish is surprisingly simple, taking just 28 minutes from start to finish.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Main Dish, Side
Cuisine: Italian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 cups Arborio rice
  • 4 cups vegetable or chicken broth warm
  • 1/2 cup dry white wine
  • 1 medium yellow onion minced finely
  • 3 cloves garlic minced
  • 3 tablespoons butter divided
  • 2 tablespoons olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley chopped (optional garnish)

Equipment

  • Heavy-bottomed pot or Dutch oven (at least 3 quarts)
  • Wooden spoon
  • Small saucepan
  • Ladle
  • Measuring cups and spoons
  • Chef's knife and cutting board
  • Grater

Method
 

  1. Measure out all your ingredients into separate small bowls before you begin cooking.
  2. Pour your broth into a separate small saucepan and bring it to a gentle simmer over medium heat. Keep warm throughout cooking.
  3. Heat olive oil and 1 tablespoon butter in a large heavy-bottomed pot over medium heat until the butter foams. Add the minced onion and cook for 2 to 3 minutes, stirring occasionally, until softened and translucent.
  4. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the Arborio rice and stir constantly for 1 to 2 minutes to coat each grain with fat.
  5. Pour in the dry white wine and stir frequently until the liquid is almost completely absorbed by the rice, about 1 to 2 minutes.
  6. Add broth one ladle at a time, stirring frequently, and wait until each addition is mostly absorbed before adding the next ladle. Continue this process for 15 to 18 minutes total.
  7. Keep your wooden spoon moving throughout the cooking process to coax starch from the rice grains and create the signature creamy texture.
  8. After about 16 to 18 minutes, taste a few grains of rice to check texture. The grains should be tender on the outside with a slight firmness in the very center (al dente).
  9. Remove the pot from heat and stir in the remaining 2 tablespoons of cold butter and the grated Parmesan cheese, stirring vigorously until fully incorporated and creamy.
  10. Taste the risotto and adjust salt and pepper as needed. Divide among serving bowls and garnish with fresh parsley if desired. Serve immediately while hot and creamy.

Notes

Keep broth at a gentle simmer the entire time for best results. Use freshly grated Parmesan cheese for smooth melting. Risotto continues to cook slightly after removing from heat, so pull it from the stove when rice is still slightly underdone. Best served immediately as it thickens upon cooling. Can be stored in refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently on stovetop with added broth or water.