Description
This easy creamy risotto recipe combines Arborio rice, fragrant saffron, and rich Parmesan cheese to create a comforting and flavorful Italian classic. Perfect for a quick yet elegant meal, it features a stovetop cooking method that results in a luscious, tender, and luxurious dish with a velvety texture.
Ingredients
Units
Scale
Broth and Flavorings
- 5 cups chicken stock (plus more if needed)
- 1 pinch saffron threads (optional)
Fat and Aromatics
- 4 tablespoons butter, softened, divided
- 1 cup finely chopped white onion (about 1 medium)
- 2 cloves garlic, finely chopped
Rice and Liquids
- 1 1/2 cups dry risotto rice (Arborio or short-grain)
- 1/2 cup dry white wine (or water)
Seasonings
- 1 teaspoon salt (more or less to taste)
- Freshly cracked black pepper, to taste
Cheese for Finishing
- 2/3 cup freshly grated Parmesan cheese, plus more for serving
Instructions
- Warm broth: Heat chicken stock in a saucepan over high heat until boiling, then reduce the heat to low to keep it warm throughout the cooking process.
- Infuse saffron (optional): In a small bowl, combine 1 ladle of the warm stock with saffron threads and set aside to steep, enhancing color and flavor.
- Sauté onion and garlic: Melt 2 tablespoons of butter in a large saucepan over medium heat. Add chopped onion and cook for 2 minutes until translucent. Add garlic and cook until fragrant and softened.
- Toast rice: Stir in the risotto rice and cook for 2-3 minutes, stirring constantly, until the grains are golden and translucent around the edges.
- Deglaze and simmer: Pour in white wine, stirring well and scraping up any browned bits from the bottom of the pan. Reduce heat to low and cook until the wine is mostly absorbed.
- Add broth gradually: Add one ladle of warm broth to the rice, along with the saffron-infused stock, salt, and pepper. Stir until the liquid is absorbed. Continue adding broth in small increments, stirring constantly and waiting for each addition to be absorbed before adding the next. Cook for about 20-25 minutes until rice is creamy and tender.
- Finish: Remove the pan from heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper as needed.
- Serve: Plate the risotto hot, garnished with extra Parmesan cheese if desired. Serve immediately for the best texture.
Notes
- Saffron adds a distinctive flavor and vibrant color to the risotto but is optional if you prefer a milder taste.
- Do not rinse the rice before cooking, as the starch contributes to the creamy texture.
- Keep the broth warm throughout to ensure even cooking and a smooth consistency.
- Stir constantly during the addition of broth to release the rice’s starch and achieve that signature creamy texture.
- This dish is best enjoyed immediately while hot, as risotto can become less creamy if kept standing.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 70 mg
