Classic Risotto Plus Tips for Perfect Risotto

Indulge in the creamy, luxurious texture of this **Classic Risotto**, a timeless Italian dish that’s both comforting and elegant. Made with tender Arborio rice, aromatic garlic and onion, and a subtle splash of dry white wine, this recipe achieves the perfect balance of rich, cheesy goodness with a hint of freshness from optional parsley. The slow, loving process of adding warm stock one ladleful at a time ensures a velvety, restaurant-quality risotto every time. Plus, we've included essential tips to master the art of risotto, from how to toast the rice for optimal texture to achieving that signature creamy consistency. Whether it's a weeknight dinner or a special occasion, this risotto is guaranteed to impress—serve it warm with extra Parmesan and a drizzle of olive oil for the ultimate finishing touch.

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion, diced
• 2 cloves Garlic, minced
• 0.5 cups Dry white wine
• 4 cups Chicken or vegetable stock (warm)
• 0.75 cups Parmesan cheese, grated
• 1 teaspoons Salt
• 0.5 teaspoons Black pepper, freshly ground
• 2 tablespoons Fresh parsley, chopped (optional)

Directions

Step 1

Warm the chicken or vegetable stock in a medium saucepan over low heat. Keep it warm while preparing the risotto.

Step 2

In a large, heavy-bottomed skillet or pot, heat the olive oil and 1 tablespoon of butter over medium heat until melted.

Step 3

Add the diced onion and cook for about 3-4 minutes, stirring occasionally, until soft and translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the Arborio rice to the pan. Stir well to coat the rice in the oil and butter. Toast the rice for 2-3 minutes, stirring often, until the edges of the grains appear translucent.

Step 5

Pour in the white wine and stir continuously until the wine has mostly evaporated, about 1-2 minutes.

Step 6

Begin adding the warm stock, one ladle at a time (approximately 1/2 cup). Stir frequently and allow the rice to absorb the stock before adding more. This process will take about 20 minutes. Adjust the heat to maintain a gentle simmer.

Step 7

After you've used most of the stock, taste the rice. It should be tender with a slight bite (al dente) and the mixture should have a creamy consistency. If the rice is still undercooked, add a little more stock and continue cooking.

Step 8

Once the rice is cooked, stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese. Mix until the cheese is melted and the risotto is creamy.

Step 9

Season with salt and freshly ground black pepper to taste. If using parsley, stir it in or sprinkle it on top just before serving.

Step 10

Serve the risotto immediately in warm bowls. Garnish with extra Parmesan cheese, parsley, or a drizzle of olive oil, if desired.

Nutrition Facts

Serving size	(1620.4g)

Amount per serving	% Daily Value*
Calories	1298.7

Total Fat 73.1g	0%
Saturated Fat 31.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 122mg	0%
Sodium 6838.7mg	0%
Total Carbohydrate 105.2g	0%
Dietary Fiber 3.6g	0%
Total Sugars 8.2g
Protein 38.1g	0%

Vitamin D 0IU	0%
Calcium 789.3mg	0%
Iron 2.2mg	0%
Potassium 616.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.4%

Protein: 12.4%

Carbs: 34.2%