Kittencal's Creamy Parmesan Risotto

Indulge in the ultimate comfort food with Kittencal's Creamy Parmesan Risotto, a luxurious and satisfying dish that's perfect for any occasion. This decadent risotto features perfectly cooked Arborio rice infused with the rich flavors of sautéed onions, garlic, and a splash of dry white wine, creating a subtly tangy base. Creamy goodness is layered in with velvety heavy cream and freshly grated Parmesan cheese, while a touch of butter adds irresistible richness. The key to this creamy risotto lies in the traditional stovetop technique of adding warm stock gradually, ensuring each grain of rice absorbs just the right amount of liquid for the perfect texture. Finished with a sprinkle of fresh parsley, this restaurant-quality dish is as elegant as it is comforting. Whether you're hosting a dinner party or treating yourself to a cozy night in, this Parmesan risotto is sure to impress.

Nutriscore Rating: 58/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 1 Small onion, finely chopped
• 3 Garlic cloves, minced
• 1.5 cups Arborio rice
• 0.5 cups Dry white wine
• 4.5 cups Chicken or vegetable stock, warmed
• 0.5 cups Heavy cream
• 1 cup Freshly grated Parmesan cheese
• 0.5 teaspoons Salt
• 0.25 teaspoons Freshly ground black pepper
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

In a large skillet or wide saucepan, melt 3 tablespoons of butter with the olive oil over medium heat.

Step 2

Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for another 1-2 minutes, being careful not to burn the garlic.

Step 3

Add the Arborio rice to the pan and stir well to coat all the grains in the butter and oil mixture. Toast the rice for 2-3 minutes, stirring frequently, until it becomes lightly golden and fragrant.

Step 4

Pour in the dry white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.

Step 5

Begin adding the warmed chicken or vegetable stock, one ladleful (about 1/2 cup) at a time. Stir frequently and allow each addition to be fully absorbed by the rice before adding the next. Continue this process for about 20-25 minutes or until the rice is tender but still slightly al dente and the risotto has a creamy consistency.

Step 6

Once the rice is cooked, reduce the heat to low and stir in the heavy cream, grated Parmesan cheese, salt, and black pepper. Mix well to combine and cook for another 2-3 minutes until the risotto is creamy and heated through.

Step 7

Remove the skillet from the heat and stir in the remaining 1 tablespoon of butter for added creaminess.

Step 8

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 9

Serve immediately, garnished with freshly chopped parsley for a burst of color and freshness, if desired.

Nutrition Facts

Serving size	(2030.6g)

Amount per serving	% Daily Value*
Calories	2658.9

Total Fat 186.0g	0%
Saturated Fat 100.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 434.5mg	0%
Sodium 8734.5mg	0%
Total Carbohydrate 112.4g	0%
Dietary Fiber 3.1g	0%
Total Sugars 7.3g
Protein 106.6g	0%

Vitamin D 95.2IU	0%
Calcium 2742.3mg	0%
Iron 2.7mg	0%
Potassium 972.7mg	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: 65.6%

Protein: 16.7%

Carbs: 17.6%