Snowy Day Risotto White Risotto

Indulge in the ultimate comfort food with "Snowy Day White Risotto," a rich and creamy dish perfect for chilly evenings. This classic risotto features Arborio rice lovingly stirred to velvety perfection with warm chicken or vegetable stock, a splash of dry white wine, and a decadent blend of heavy cream and freshly grated Parmesan cheese. Sautéed onions and garlic lend a subtle depth of flavor, while a final touch of butter creates a luxurious, glossy finish. Seasoned with a whisper of white pepper and garnished with fresh parsley, this risotto offers a restaurant-quality meal that’s both simple and satisfying. Perfect as a standalone dish or served alongside a crisp white wine, this recipe captures the coziness of a snowy day in every creamy bite.

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 3 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 medium Yellow onion, finely diced
• 2 cloves Garlic cloves, minced
• 0.5 cup Dry white wine
• 5 cups Chicken or vegetable stock, heated
• 0.25 cup Heavy cream
• 1 cup Parmesan cheese, freshly grated
• 0.25 teaspoon Salt
• 0.25 teaspoon White pepper
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the chicken or vegetable stock in a saucepan over low heat and keep it warm throughout the cooking process.

Step 2

In a large, heavy-bottomed pan, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat.

Step 3

Add the finely diced onion and sauté until softened and translucent, about 5 minutes. Stir occasionally to avoid browning.

Step 4

Add the minced garlic and cook for an additional minute, stirring frequently.

Step 5

Stir in the Arborio rice, ensuring every grain is coated with the butter and oil mixture. Toast the rice for 2-3 minutes to enhance its flavor.

Step 6

Pour in the dry white wine and cook until most of the liquid has evaporated, stirring constantly.

Step 7

Begin adding the warm stock, one ladleful at a time, to the rice. Stir continuously until the liquid is mostly absorbed before adding another ladleful. Repeat this process until the rice is creamy and tender but still has a slight bite (al dente). This should take about 20-25 minutes.

Step 8

Once the rice reaches the desired consistency, stir in the remaining 1 tablespoon of butter, heavy cream, and freshly grated Parmesan cheese. Mix well until the risotto is smooth and glossy.

Step 9

Season with salt and white pepper to taste. Adjust if necessary.

Step 10

Remove from heat and let the risotto rest for a minute before serving.

Step 11

Serve hot, garnished with chopped fresh parsley, if desired. Pair with a crisp white wine or enjoy as a standalone dish on a cozy snowy day.

Nutrition Facts

Serving size	(2136.9g)

Amount per serving	% Daily Value*
Calories	2261.0

Total Fat 140.0g	0%
Saturated Fat 78.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 342.6mg	0%
Sodium 8537.8mg	0%
Total Carbohydrate 119.4g	0%
Dietary Fiber 4.3g	0%
Total Sugars 10.4g
Protein 108.0g	0%

Vitamin D 0IU	0%
Calcium 2741.2mg	0%
Iron 2.7mg	0%
Potassium 1047.4mg	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: 58.1%

Protein: 19.9%

Carbs: 22.0%