What is the trick to creamy risotto?

Sure, whipped cream won't save a gluey or gummy risotto (hey, there's always arancini), but it will make good risotto recipes even better. In the corn risotto recipe, that means whipping ½ cup of heavy cream to stiff peaks and then gently folding it into the pot .

How do you keep risotto creamy?

Add the stock in small increments . By slowly adding stock, you allow the rice grains to bump up against each other, creating that creamy starch. Wait until the rice absorbs all the stock to add some more. And keep in mind the ratio - about four cups of stock for every cup of arborio rice.

What gives risotto a creamy texture?

The type of rice for making risotto is vital because the creaminess comes from slowly coaxing the starch out of the rice as it is cooked and stirred . Brown risotto rice, which contains the hull and/or germ will contain more fiber and nutrients; however, it won't be as nearly as creamy as risotto made with white rice.

What is the secret to a good risotto?

Never wash your rice beforehand as this removes the starch, which is what helps give risotto its smooth texture. Cook your risotto on a low, simmering heat and add the stock gradually, one ladle at a time. This gives the rice time to fully absorb the liquid and flavours. Rushing your risotto will only ruin its texture.

How do restaurants get risotto so fast?

We par cook it . We make the recipe without finishing it with cream or butter or cheese. We pour the hot risotto onto a sheet tray to cool quickly and then store it in a container. Once we are ready to serve, we reheat the risotto with a little chicken stock, and finish with cream, butter, and some parmesan cheese.

What is Gordon Ramsay's recipe for risotto?

ingredients 1 large shallot, chopped finely. 4 tablespoons olive oil. 8 ounces baby portabella mushrooms, sliced. 10 ounces arborio rice. 1 ⁄ 2 cup dry white wine. 4 cups low sodium chicken broth. 8 ounces plum tomatoes, skinned, seeded and finely chopped. 1 tablespoon fresh basil, chopped. More items...

Why is my risotto not creamy?

Another possible cause is that the rice used to make the risotto was not the appropriate type of rice. Risotto requires a specific type of short-grain rice, such as Arborio, Carnaroli, or Vialone Nano, which are high in starch and have a creamy texture when cooked properly.

Why do you put butter in risotto?

La mantecatura is everyone's favorite stage because you add more flavor and creaminess to the risotto though the addition of butter, cheese or oil. Grab your rested risotto and cold butter or cheese, gently stirring until melted and evenly distributed.

What does vinegar do in risotto?

Using beef broth for the risotto was a new twist for us (we always use chicken broth and white wine), but it gives the creamy risotto this amazingly rich, earthy heft. And the white balsamic vinegar adds an invigorating pungency-- almost a mildly sour note, but in a really good way -- to the dish.

Creamy Garlic Parmesan Risotto Recipe (2024)

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How to make Risotto in 17-25 minutes?! I’m in! This Garlic Parmesan Risotto Recipe may be the star of the show we call “dinner” in this easy side – it’s sure to please the whole family!

Creamy Garlic Parmesan Risotto Recipe (1)

Ever thought about making risotto, but then deciding it’s too difficult? I promise you, it’s not!

It’s totally worth the small amount of hands on cooking time, because,hi there – yummy carb side that is not pasta or potatoes!

I love to make this during the week (there is nothing like something done in under 30 minutes, but I REALLY love to make it for a weekend lunch. A little salad, a little chicken – and a pan of risotto, and we’re in business!!

There’s a handy video in the recipe card, scoot on down to watch this made!

What you'll find in this post: hide

1 Frequently Asked Questions

2 What to serve with Garlic Parmesan Risotto?

3 Ingredient Notes

4 How to make Risotto

5 Kylee’s Notes

6 Creamy Garlic Parmesan Risotto Recipe

Creamy Garlic Parmesan Risotto Recipe (2)

Frequently Asked Questions

What is Risotto?

One of the most common ways of cooking rice in Italy, it’s a Northern Italian rice dish cooked with stock/broth, stirring regularly until it reaches a creamy consistency.

The stock can be vegetarian, seafood or meat (typically chicken) , and usually contains butter, onion, white wine, and parmesan cheese. It’s also one of the most delicious things on the planet!

Is making risotto difficult?

NO! People regularly say to me that risotto is too hard, or too time-consuming and complicated – but see the ingredients below in a picture! It’s just olive oil, butter, onion, garlic, wine, arborio rice, stock, and cheese (and parsley if you want).

I’m not going to lie to you. This creamy risotto is hands on. You do have to stand there and stir, and add liquid, and stir, and monitor.

However, this isn’t a 40 minute kind of deal, it’s 17-25 minutes, I promise. AND you can still multitask and cook your protein or other sides while you do this. Really you can.

What to serve with Garlic Parmesan Risotto?

We totally scarf the entire pan of this with some Blue Cheese Topped Pork Chops, grilled chicken, steak or any protein. Round out the plate with some roasted broccoli or sautéed green beans!

Ingredient Notes

The full list of ingredients and quantities is found in the printable recipe card below.

Creamy Garlic Parmesan Risotto Recipe (3)

Onion. Finely dice this. This will form the basis of the flavor, along with the garlic and stock
Garlic. Freshly mince your garlic! Garlic is a key flavor in this risotto recipe!
Oliveoil. Extra virgin is good, but light olive oils also work
Butter. Salted. Don’t skip this!
Vegetable stock. Make Your Own Vegetable Stock or buy it. Or sub chicken stock!
Dry white wine. Choose a wine you enjoy drinking. I prefer a sauvignon blanc, but chardonnay also works well. You can just use extra stock if you prefer!
Arborio rice. This is important, arborio rice has a high starch content, making it perfect for risotto as it helps blend the flavors and get that creamy consistency. Other long grain white rice will work, but won’t be as creamy. Definitely worth seeking out!
Parmesan. Shred your own!! Pre-shredded just doesn’t taste as good or melt the same way!
Parsley. Totally optional, but I think it adds a great touch of color.

How to make Risotto

Scroll for Recipe

The full list of ingredients, quantities and instructions can be found in the printable recipe card below.

Begin by heating your stock and keeping it warm.
Add butter and oil to a large skillet over medium heat (I actually use a wok for this!).
Add the onions and cook until just tender, then add the garlic. Cook 1 minute longer.
Add the rice and stir to coat, (making sure oil gets onto every grain of rice if you can).
Add the wine and stir until it is absorbed.
Add 1 ladle full of the stock and cook, stirring until it fully absorbs.
Repeat this until you have used almost all of the stock- it should take about 17-25 minutes.
When you add the last ladle of broth, also add the parsley, but only let the broth absorb halfway and then add your cheese.
Let it absorb until it is creamy and thick, but not soupy.
Serve, adding extra parmesan and salt and pepper if desired.

Creamy Garlic Parmesan Risotto Recipe (4)

Kylee’s Notes

Use a white wine you like to drink (avoid products labeled “cooking wine” like the plague. Basically, if you don’t like the wine you use your cooking, you won’t like the end product!

Don’t worry about precise measurements when pouring in the stock. It just needs to basically cover the surface of the rice.

Simmer gently – a rapid boil isn’t what we’re looking for here.

Use hot stock!! The heat helps maintain the starch content of the rice.

We are stirring REGULARLY but not stirring CONSTANTLY.

What to do with leftovers

Ha!! I usually make a double batch, but 1 batch doesn’t leave me with much left over!! This risotto reheats beautifully, so you can pack it to take to work for lunch, or reheat it for a quick side with another meal later in the week.

I HAVE frozen it before, but it is best eaten within a few days right out of the fridge.

Substitutions/Additions

I use vegetable stock or chicken stock, depending on what I have on hand.

Creamy Garlic Parmesan Risotto Recipe (5)

Some of our favorite risotto recipes:

Mushroom Risotto. Creamy dreamy, herby and delicious, thismushroom risottois perfect as a side, or even as a main dish!
Instant Pot Risotto: Get this classic Italian side dish, a dreamy, creamy risotto super fast, and hands OFF!
Lemon Spinach Risotto: packed with flavor and super easy to make.
Butternut Squash Risotto. Finished with basil and parmesan, this is a hearty side dish or a delicious vegetarian main course. Either way, it’s delicious!
Bacon Zucchini Risotto. A perfect way to use up summer squash, thisBacon Zucchini Risottois creamy, bright and fresh – so yummy! This is a great one pan dinner, or a perfect side.
Chicken Risotto. A yummy, protein and veggie packed dinner that is a one pot meal everyone loves!

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Creamy Garlic Parmesan Risotto Recipe

4.74 from 121 votes

How to make Risotto in 17-25 minutes?! This super easy recipe with step by step instructions and video showing how to make risotto is going to be your go-to forever!

Recommended Equipment

Yield: 4

Ingredients

1/2 medium onion (diced finely)
4 cloves garlic (minced)
1 Tbs olive oil
1 Tbs butter
4 cups vegetable stock
1/4 cup dry white wine
1 cup arborio rice
1 cup freshly grated Parmesan cheese (plus extra for serving)
3 Tbs freshly chopped parsley ( )

Directions

Begin by heating your stock and keeping it warm.
Add butter and oil to a large skillet over medium heat (I actually use a wok for risotto!).
Add the onions and cook until just tender, then add the garlic. Cook 1 minute longer.
Add the rice and toss to coat, (making sure oil gets onto every grain of rice if you can).
Add the wine and stir until it is absorbed.
Add 1 ladle full of the stock and stir until it absorbs.
Repeat this until you have used almost all of the stock – it should take about 17-25 minutes.
When you add the last ladle of stock, also add the parsley, but only let the stock absorb halfway and then add your cheese.
Let it absorb until it is creamy and thick, but not soupy.
Serve, adding extra parmesan if desired.

Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!

Video

Notes

Use a white wine you like to drink (avoid products labeled “cooking wine” like the plague. Basically, if you don’t like the wine you use your cooking, you won’t like the end product!

Don’t worry about precise measurements when pouring in the stock. It just needs to basically cover the surface of the rice

Simmer gently – a rapid boil isn’t what we’re looking for here

Use hot stock!! The heat helps maintain the starch content of the rice

Stir REGULARLY but not CONSTANTLY

What to do with leftovers

I HAVE frozen it before, but it is best eaten within a few days right out of the fridge.

Substitutions/Additions

I use vegetable stock or chicken stock, depending on what I have on hand.

Nutrition Facts

Disclaimer

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Update:This recipe was originally published in July of 2018. It was updated in December of 2021 to improve user experience, but the recipe remains unchanged.

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Read More

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Comments

Sheila says
Posted on 01/29 at 1:04 pm
I’m thinking about making this for a potluck meal. Would it keep nicely if I make it earlier then kept it out in a crock pot?
Reply
- Kylee Ayotte says
  Posted on 01/30 at 5:27 am
  I have not done this ahead and kept in a crockpot before, I usually make and serve. But I do think it will dry out in a crockpot, unless you add extra liquid and stir through before serving. Even then, it will be “cooking” the risotto while reheating, so the texture won’t be the same.
Gina says
Posted on 12/20 at 9:18 pm
Love this, always turns out great!!
Thank.you for this recipe!!
Reply
Kee says
Posted on 12/18 at 4:34 pm
This was my first time making Risotto and dare I say it was AH-MAZING! My husband devoured it! I wouldn’t change a thing….however the cooking time was at least an hour with more than 4 cups needed to get the risotto to a soft consistency.
Reply
Riya says
Posted on 12/01 at 8:39 am
I’m a college student, so my diet really is either struggle meals or takeout. This is one of the few recipes that consistently is easy to make, makes me feel really good, and isn’t a struggle meal. Best meal for these cold winter nights especially.
Reply

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