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Creamy Risotto Recipe

This Creamy Risotto Recipe is slow-cooked arborio rice in rich chicken stock to make an amazing creamy dish for friends and family.

Prep Time
10 mins
Cook Time
10 mins
Servings: 8
Calories: 309 kcal
Course: Side Dish , Main Course
Cuisine: Italian

Ingredients

  • 1-2 tablespoons olive oil
  • 1 peeled small diced yellow onion
  • 3 finely minced garlic cloves
  • 4 cups arborio rice
  • 1 cup chardonnay
  • 10 cups warm chicken stock
  • ½ cup heavy cream
  • 1 cup grated Parmesan cheese
  • coarse salt and pepper to taste

Instructions

    Cup of Yum
  1. Add the olive oil to a large pot or rondeau over medium-low heat.
  2. Pour in the onions and cook for 8-10 minutes or until lightly browned and translucent. Feel free to cook longer to caramelize.
  3. Add the garlic and cook it just until fragrant, which takes 30 to 45 seconds.
  4. Next, pour in the rice and toast for 3 to 4 minutes while constantly stirring.
  5. Deglaze with the wine and stir constantly until all of it has been absorbed into the rice.
  6. Add 4-8 ounces of warm chicken stock at a time to the rice while constantly stirring until it has been absorbed, and then repeat the process until the arborio rice is cooked to al dente. This process can take anywhere from 25 to 40 minutes.
  7. Stir in the cream, Parmigiano Reggiano cheese, salt, and pepper, and cook for 2 to 3 more minutes.
  8. Garnish with more Parmigiano Reggiano and optional minced fresh parsley garnish.

Notes

  • Make-Ahead: This is meant to be eaten as soon as it’s finished cooking. However, you can keep this warm in a pot covered with a lid over very low heat for up to 20 minutes before serving.
  • How to Store: Cover and place the risotto in the refrigerator for up to 4 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.
  • How to Reheat: Add the desired amount of risotto to a medium-sized saucepot along with ¼ to 1/3 cup of water and stir over low heat until hot and creamy.
  • Traditionally, risotto is finished with whole butter. However, I learned the heavy cream trick from the famous Chef Thomas Keller of the French Laundry, and it is worth doing.
  • Add other cooked ingredients to your risotto, like mushrooms, shrimp, chicken, seafood, asparagus, Lobster, sausage, etc.
  • If you want to alter the flavor of the risotto, do a full caramelization of the onions, about 20-25 minutes.
  • The rice will go from bright white to translucent and may have a little brown on it from toasting.
  • I’ve found that it takes about 5 cups of chicken stock for every 2 cups of arborio rice.
  • Al Dente means “to the tooth” and refers to the doneness of grains and vegetables. When cooked in this manner, the food should have some firmness, but not crunchy.

Nutrition Information

Calories 309kcal (15%) Carbohydrates 46g (15%) Protein 10g (20%) Fat 7g (11%) Saturated Fat 3g (15%) Cholesterol 20mg (7%) Sodium 315mg (13%) Potassium 232mg (7%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 168IU (3%) Vitamin C 1mg (1%) Calcium 84mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 309

% Daily Value*

Calories 309kcal 15%
Carbohydrates 46g 15%
Protein 10g 20%
Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 20mg 7%
Sodium 315mg 13%
Potassium 232mg 5%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 168IU 3%
Vitamin C 1mg 1%
Calcium 84mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.