This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Creamy Risotto
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If you think you have to go out to a restaurant for good risotto, think again! Rice cooked to creamy perfection with butter, onions and parmesan makes the perfect base for chicken, salmon, or any other homemade masterpiece.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
11 reviews
ingredients
1/4 cup butter, divided
1/2 cup chopped onion
1 cup uncooked arborio rice
2 cups chicken broth
3 cups water
1/3 cup dry white wine
1/4 cup grated Parmesan cheese
salt and ground white pepper, to taste
1/2 cup heavy cream
directions
Melt half of the butter in a wide saucepan over medium heat. Add the onion and cook, stirring frequently, until the onion is soft. Add the rice and cook, stirring constantly, for 2-3 minutes.
Meanwhile, combine the chicken broth and water in a saucepan over medium heat. Bring to a simmer then keep warm.
Add the wine to the rice and mix well. Cook, stirring constantly, until the rice has absorbed the wine.
Increase the heat to medium-high. Add 1 cup of the broth mixture and cook, stirring constantly, until the liquid is fully absorbed. Continue to cook using this method, adding the broth in 1 cup increments and cooking until the liquid is absorbed before adding the next cup of liquid. Cooking time will be 25-30 minutes. The rice should be tender and slightly creamy.
Stir the cheese, salt, pepper, heavy cream, and remaining butter into the risotto. Cook, stirring constantly, for 2 minutes. Serve immediately.
recipe tips
Use homemade chicken broth for the best flavor in risotto.
Stir the risotto constantly to release the starch from the rice for a creamy texture.
Add additional vegetables or proteins like mushrooms, asparagus, or shrimp for a more filling dish.
Adjust the seasoning of the risotto before serving to make sure it is well-balanced.
For a dairy-free version, skip the Parmesan cheese and heavy cream, and use a plant-based butter substitute.
To make the risotto extra creamy, stir in a tablespoon of cold butter at the end just before serving.
Experiment with different herbs and spices like thyme, parsley, or saffron to enhance the flavor.
Garnish the risotto with fresh herbs, a drizzle of olive oil, or additional grated Parmesan cheese.
Keep the heat constant and the liquid simmering while adding it to the rice.
common recipe questions
What is arborio rice and why is it used in risotto?
Arborio rice is a variety of short-grain rice known for its high starch content, which helps give risotto its creamy texture as the grains release their starch during cooking.
Can I substitute another type of rice for arborio in risotto?
While arborio is the traditional rice used for risotto, you can also use other short-grain rice varieties like Carnaroli or Vialone Nano for similar results.
Do I have to use white wine in risotto?
White wine adds acidity and depth to the risotto, but if you prefer not to use alcohol, you can substitute with additional broth or a splash of lemon juice for acidity.
How do I know when the risotto is done cooking?
The risotto is done cooking when the rice grains are tender with a slight bite (al dente) and the overall texture is creamy and not dry.
Can I reheat leftover risotto?
Leftover risotto can be reheated on the stovetop with a splash of broth or water to restore creaminess. Avoid reheating in the microwave as it can dry out the dish.
Can I omit the heavy cream in the risotto?
While heavy cream adds richness, you can omit it for a lighter version of risotto. The dish will still be flavorful and creamy from the starch released by the rice.
How should I store leftover risotto?
Store leftover risotto in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave with added liquid to maintain creaminess.
tools needed
Saucepans: One for keeping the broth mixture warm and the other for cooking the risotto.
Wooden Spoon: For stirring the risotto constantly as it cooks, helping to release the starch from the rice for that creamy texture.
Large Spoon or Ladle: For adding the warm broth mixture to the rice in increments.
Grater: To grate the Parmesan cheese before adding it to the risotto for a salty, nutty flavor.
what goes with it?
Chicken: serve a juicy chicken breast with a generous scoop of creamy risotto for a comforting and satisfying meal. The richness of the risotto will pair perfectly with the tender chicken.
Salmon: serve a perfectly seared piece of salmon on a bed of creamy risotto.
Rosemary Roasted Vegetables: pair the creamy risotto with a side of rosemary roasted vegetables. The earthy herbaceousness of the roasted veggies will contrast nicely with the creamy richness of the risotto.
Garlic Butter Shrimp: saute some garlic butter shrimp to serve on top of the creamy risotto for a decadent seafood dish.
beverage pairings
Wine Pairings
Chardonnay: The buttery notes in a classic Chardonnay can elevate the creaminess of the risotto, while the slight oakiness can provide a nice depth of flavor. Look for one that has hints of vanilla or caramel.
Pinot Grigio: If you prefer a lighter option, a crisp Pinot Grigio with its citrus and apple notes can bring a refreshing contrast to the richness of the dish. Its high acidity can also cut through the creaminess of the risotto.
Merlot: For those looking for a red wine option, a fruit-forward Merlot with its plummy notes can be a delightful pairing. The smooth tannins and medium body can complement the creamy texture of the risotto without overpowering it.
Other Alcohol Pairings
Gin Martini: The herbal and slightly bitter notes in a classic gin martini can cut through the richness of the risotto. It's a sophisticated cocktail that adds an elegant touch to your meal.
Whiskey Sour: The tartness of a whiskey sour can balance out the creamy and savory flavors of the risotto. The citrusy notes in the cocktail can also provide a refreshing contrast to the richness of the dish.
Negroni: With its bittersweet flavors from Campari and vermouth, a Negroni can be a bold choice to pair with the risotto. The herbal and citrusy elements can add complexity to the dish.
Non-Alcoholic Pairings
Sparkling Apple Cider: A fizzy and slightly tart sparkling apple cider can refresh your palate between bites of the creamy risotto. The crisp apple flavors can complement the richness of the dish.
Ginger Beer: The spiciness and zesty notes in ginger beer can provide a nice kick to the creamy risotto.
nutrition data
291 calories, 17 grams fat, 27 grams carbohydrates, 6 grams protein per serving.
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reviews & comments
March 22, 2014
First time making this, very easy, very good.
July 12, 2013
This recipe says is serves 6,but it doesn't! We loved it so much my husband, daughter, and I ate the whole thing. It was easy to prepare and much easier to eat. I added cooked hot sausage to it and it was a perfect dinner. Thanks so much.
July 1, 2013
This is a wonderful recipe for someone to learn how to make risotto with. My daughter has become very interested in cooking especially from scratch. She did great with this recipe as it's easy to follow and turns out beautifully.
September 27, 2012
This was my first time making risotto and it was so delicious. I was so proud of my dish. I posted a picture on facebook and received a lot of positive comments. I also shared my dish and they loved it. I will definitely be making this dish again very soon.
April 20, 2012
tasted amazing, especially with some grilled salmon and toasted almond slices on top :)
March 16, 2012
I would definately recommend this recipe to all first timers as this was my first risotto and it turned out perfect, the girlfriend loved it, i made the chicken stock from scratch and added mushrooms and coriander as a bonus it was amazing.
August 18, 2011
I made this recipe because my husband really wanted risotto. I had never made risotto before. It was so good & not so hard to make either. Even my kids, Ages ranging from 2-11 loved it!!! I will definitely be making this again! I did add some lemon rind & fresh thyme.
September 6, 2010
so tasty just made my first risotto w/ a gorgonzola bacon roulade and fresh veg. The wife liked the risotto best!
September 4, 2010
This was my very first time making risotto and it came out great! It was easy and soooo tasty. I doubled the recipe for our family of 5 and even had left overs for the next day...will make again! (I didn't use heavy cream to cut on some calories)
October 12, 2008
We substituted vegetable stock (my husband is allergic to chicken) and fat free half and half for the heavy cream. We also added about 2 teaspoons of real bacon pieces at the end. The dish turned out an yellow color (due to the vegetable stock), and tasted like some devine mac and cheese! Will definitely make again. Great recipe!
May 5, 2007
This dish is amazing, very rich and very filling but very very tastey!!! It's so easy to make and has fantastic results.