The Best Creamy Risotto Recipe

Chef Billy Parisi
Chef Billy Parisi
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Published 2019-10-16
Learn how to make this delicious classic Italian creamy risotto recipe that makes for the perfect side dish or main entrée for any weeknight or entertaining meal.

Ingredients for this recipe:

• 1-2 tablespoons olive oil
• 1 peeled small diced yellow onion
• 3 finely minced garlic cloves
• 4 cups arborio rice
• 1 cup chardonnay
• 10 cups chicken stock, heated
• ½ cup heavy cream
• 1 cup grated parmesan cheese
• sea salt and pepper to taste

Serves 16

Prep Time: 10 minutes

Cook Time: 35 minutes

Procedures:

1. Add the olive oil to a large pot or rondeau over medium-low heat.
2. Pour in the onions and cook for 8-10 minutes or until lightly browned and translucent.
3. Add in the garlic and cook for 1 to 2minutes.
4. Next pour in the rice and toast for 3 to 4 minutes while stirring every :30 seconds.
5. Deglaze with the wine and stir constantly until all of it has been absorbed into the rice.
6. Add 4-8 ounces of warm chicken stock at a time to the rice while constantly stirring until it has been absorbed and then repeat the process until the arborio rice is cooked and al dente, or slightly crunch.
7. Stir in the cream, parmesan cheese, salt and pepper and cook for 2 to 3 more minutes.
8. Serve with more parmesan cheese, pepper and optional parsley garnish.

CHEF NOTES:


• You can also add cooked vegetables or proteins to risotto once it is done cooking.
• If you want to alter the flavor of the risotto do a full caramelization to the onions, about 20-25 minutes.
• The rice will go from bright white to translucent and may have a little brown on them from toasting.
• I’ve found that it takes about 5 cups of chicken stock to every 2 cups of arborio rice.
All Comments (21)
  • @tatica822
    Tried it without the cream because I didn't have any and still came out bomb
  • @VirtualR
    Made my first ever risotto today after watching this video, came out perfect, as good as a restaurant, thank you so much :)
  • @kyragd2009
    I really like adding stock as much as it takes until al dante. You also mentioned the same thing thing in the recipe clip. I didn’t know we could reheat it. Thank you for the tip.
  • @ineskwong5717
    Tried making this and the risotto tasted so delicious :) Thanks for the recipe :)
  • @bobblowhard8823
    I'm vegetarian, so I substituted the chicken stock for vegetable stock. Came out great.
  • @staxrose4800
    This is my first time making risotto, I plan on adding in red wine braised short ribs in it that I’ve cooked overnight 🔥👌🏽
  • @kimlee1416
    Thank you for sharing great video on Risotto.
  • @jingyun4323
    Thank you again. You answer all the questions I have. First time I made it, it got to the point of congee hahahaha I have no culinary skills to speak of. You're a great teacher. I will attempt this again.
  • @kalishajnz
    Wow!! But first I have to preface this comment. My ex was Italian and got me hooked on risotto, it is literally my favorite thing to eat but as many times as he cooked it for me I never paid attention. I've tried box risotto during desperate times but realized I needed to learn how to cook this myself. You really came through for me with this recipe. It was easy to follow and my finished product was absolute heaven. Thank you Billy 💜
  • @higginst28
    This is by far the best risotto recipe I've tried. Very good
  • @audreymew7650
    I've watched a few risotto videos, -- this is the best, and personally I think it's perfect.