Classic Risotto Recipe
This creamy garlic Parmesan risotto is comfort food at its finest rich, velvety, and packed with flavor. Perfect for a weeknight dinner or an elegant side for special occasions, it’s surprisingly easy to make and incredibly satisfying.
Ingredients
- 4 cups 960 ml chicken or vegetable broth, warmed
- 3 tbsp unsalted butter divided
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion finely chopped
- 2 garlic cloves minced
- 1 ½ cups 300 g Arborio rice
- 1 cup 100 g freshly grated Parmesan cheese
- 1 tbsp fresh parsley chopped (optional)
- Salt and freshly ground black pepper to taste
Instructions
- In a medium saucepan, keep the broth warm over low heat.
- In a large skillet, melt 2 tbsp butter with olive oil over medium heat. Add onion and garlic; sauté until soft and fragrant, about 4-5 minutes.
- Stir in the rice until each grain is coated with butter and lightly toasted, about 2 minutes.
- Add warm broth, ½ cup at a time, stirring frequently and letting rice absorb the liquid before adding more. Continue until rice is tender and creamy, about 20-25 minutes.
- Remove from heat and stir in remaining butter, Parmesan, and parsley. Season with salt and pepper. Serve immediately.
Notes
Serving Suggestions:
Serve with a crisp green salad, roasted vegetables, or alongside grilled chicken or fish for a complete meal.
Tips for Best Result:
- Stir frequently to release the rice’s natural starch for a creamier texture.
- Keep broth warm to prevent slowing down the cooking process.
- Don’t overcook the rice; it should be tender but slightly firm to the bite.
- For extra richness, finish with a splash of cream or a pat of butter.