Description
A quick and easy creamy parmesan risotto that skips the tedious stirring of traditional recipes. Using a heavy cream shortcut, this dish delivers restaurant-style velvety texture in just 30 minutes, making it perfect for busy weeknights.
Ingredients
Scale
- 2 cups (400g) Arborio rice
- 4 tablespoons (60g) unsalted butter, divided
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- ½ cup (120ml) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 6 cups (1.5 liters) vegetable or chicken broth, kept warm
- 1 cup (100g) freshly grated Parmesan cheese
- ½ cup (120ml) heavy cream
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Prep all ingredients: dice onion, mince garlic, grate cheese, and measure wine and broth. Place broth in a small saucepan to simmer gently.
- Heat 2 tablespoons of butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and cook for 2-3 minutes until soft and translucent.
- Add minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
- Add Arborio rice to the pot and stir constantly for 1-2 minutes to toast the grains until they look slightly translucent and smell nutty.
- Pour in the white wine and stir constantly for 1-2 minutes until the wine has mostly evaporated.
- Add 2 cups of warm broth and the heavy cream to the pot. Stir well and let it simmer gently for 5 minutes, stirring occasionally.
- Add the remaining 4 cups of warm broth in two more batches, waiting about 5 minutes between each addition. Stir every few minutes. Cook until rice is tender but still has a slight chew (al dente), about 15-18 minutes total cooking time.
- Remove the pot from the heat. Stir in the remaining 2 tablespoons of cold butter and the grated Parmesan cheese vigorously for about 1 minute to create a glossy, velvety sauce.
- Season with salt and black pepper to taste. Garnish with fresh parsley and serve immediately in warm bowls.
Notes
Keep the broth warm throughout cooking to ensure even heat distribution. Do not use pre-grated cheese as it contains anti-caking agents that prevent smooth melting. Risotto is best served immediately as it thickens as it cools. It does not freeze well.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4
- Sodium: 680
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 65
- Fiber: 2
- Protein: 12
Keywords: risotto, parmesan risotto, creamy risotto, weeknight dinner, quick dinner, Italian recipe, arborio rice, comfort food