ItalianSide

Creamy Risotto

Name: Creamy Risotto
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: Italian
Ingredients: 1-2 tbsp olive oil; 1 small yellow onion, peeled and finely diced; 3 garlic cloves, finely minced; 1 cup 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; Fresh parsley for garnish (optional)

Luxurious and silky, this classic Italian risotto showcases the magic of patient stirring—toasted arborio rice gradually absorbs warm stock to create an impossibly creamy texture without cream until the very end. White wine, garlic, and Parmesan build deep savory notes that make this elegant side feel restaurant-quality. Perfect for impressing dinner guests or elevating a simple weeknight meal into something special.

Prep

10 minutes

Cook

45 minutes

Total

55 minutes

Serves

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Ingredients

Units

Instructions

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 just until fragrant, about 30 to 45 seconds.
4
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, 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, Parmesan cheese, salt, and pepper, and cook for 2 to 3 more minutes.
8
Garnish with more Parmesan and optional minced fresh parsley.

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