Creamy Italian Risotto is a classic dish known for its luxurious texture and rich flavors. Made from Arborio rice, this risotto absorbs broth slowly while being stirred continuously, resulting in a creamy consistency.
The addition of Parmesan cheese and fresh herbs enhances its flavor, making it a perfect side dish or a satisfying main course.
Serving and Pairing Suggestions
Serve Creamy Italian Risotto hot, garnished with freshly grated Parmesan cheese and chopped herbs like parsley or basil. It pairs wonderfully with grilled meats such as Lemon Garlic Chicken Thighs or Braised Mediterranean Chicken.
For a lighter option, enjoy it alongside a fresh salad, such as Cucumber Ribbon Salad or Arugula Salad with Crisp Potatoes, Feta, and Warm Black Olive Vinaigrette.
Tips and Notes
- Rice: Use Arborio rice for the best texture. This short-grain rice releases starch as it cooks, creating the creamy consistency characteristic of risotto.
- Broth: Use high-quality vegetable or chicken broth for added flavor. Warm the broth before adding it to the rice to maintain cooking temperature.
- Stirring: Stir the risotto constantly while adding broth gradually. This technique helps release the rice’s starch and creates a creamy texture.
- Add-ins: Consider adding sautéed mushrooms, peas, or spinach for extra flavor and nutrition. Stir them in during the last few minutes of cooking.
- Storage: Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water to restore creaminess.
Enjoy the rich and comforting flavors of Creamy Italian Risotto as a delightful addition to your meal!
Creamy Italian Risotto
Equipment
- 1 Heavy-bottomed saucepan
- 1 Wooden spoon
- 1 Ladle
- 1 measuring cup
- 1 Grater
Ingredients
- 1 tablespoon olive oil - for sautéing
- 1 medium onion - finely chopped (adds sweetness)
- 2 cloves garlic - minced (for flavor)
- 1 and 1/2 cups arborio rice - the key to creamy risotto
- 4 cups chicken or vegetable broth - for cooking
- 1/2 cup white wine - adds depth of flavor, optional
- 1/2 cup grated Parmesan cheese - for creaminess and flavor
- 2 tablespoons unsalted butter - for richness
- Salt and pepper to taste - for seasoning
- Fresh parsley - chopped (for garnish, optional)
Instructions
- In a heavy-bottomed saucepan, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the garlic and cook for another minute.
- Add the arborio rice and toast for 1-2 minutes, stirring frequently.
- Pour in the white wine (if using) and stir until absorbed.
- Begin adding the broth, one ladle at a time, allowing it to absorb before adding more.
- Continue this process for about 18-20 minutes until the rice is al dente.
- Stir in the butter and Parmesan cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.