Creamy Risotto

Ingredients for Making Creamy Risotto

  1. Chicken or meat broth 500 milliliters
  2. Olive oil 1 tablespoon
  3. Butter 90-100 grams
  4. Onion 1 piece (large)
  5. Garlic 2-3 cloves
  6. Celery stem 1/2 piece
  7. Rice for risotto 200 grams
  8. Dry white wine 1 glass
  9. Salt to taste
  10. Freshly ground black pepper to taste
  11. Parmesan cheese 70-100 grams
  • Main ingredients: Onion, Celery, Garlic, Cheese, Butter, Rice
  • Serving 2 servings
  • World CuisineItalian Cuisine


Deep pan with lid, wooden spatula, stewpan, ladle, kitchen knife, cutting board, tablespoon, glass, grater with small holes.

Cooking creamy risotto:

Step 1: prepare the onion.

The bulb must be peeled off, as always. Then chop the vegetable with a sharp wet knife into small cubes. Use your hands to peel the pieces apart to make the chopped onion crumbly.

Step 2: prepare the garlic.

Separate the number of cloves you need from the head of garlic. Press lightly on them with a knife blade, more precisely, with its flat side. After peeling off the husk and chop peeled cloves into small pieces. Do not pass this ingredient through a meat grinder, blender or special press.

Step 3: prepare the celery stalk.

Celery does not need to be peeled if it is fresh. Just rinse it under running water. If you choose a reclaimed ingredient, clean it with a transparent film. Then cut the stem into very thin plates.

Step 4: prepare the cheese.

Parmesan cheese is hard and crumbles well, so chopping it is not so easy. Sometimes I even meet with tips for using for this purpose not a grater, but a blender, but I myself have never tried to do this. Either way, turn your slice of cheese into chips or buy grated parmesan right away.

Step 5: cook the risotto.

Pour the broth into a stewpan and set it to heat on fire. Boil this ingredient is not necessary.
Meanwhile, put the prepared skillet on the fire and pour olive oil into it, and then a very small piece of cream. Heat the resulting mixture of animal and vegetable fat. Sprinkle with them slices of previously prepared vegetables, that is, onions, garlic and celery. Stir all the while stirring over low heat ingredients for 5-7 minutes or until they become transparent, but not golden. Then add heat to maximum and pour rice. All the while stirring, fry the contents of the pan for a few seconds, and then pour in a glass of dry white wine. Do not stop, stir the croup with a spatula all the time until all the liquid has evaporated. Once the wine is gone, turn down the heat and add spices, i.e. salt and pepper, to the risotto.
Pour the hot broth into the pan so that it completely covers all its contents. Do not stop stirring the dish. As soon as the first portion of the broth has evaporated, add the second, in the same way that it completely covers the rice, then more and more. As a result, the risotto acquires its cream base, while all the rice remains intact and does not fall apart.

As soon as you have run out of the whole prepared broth, remove the pan from the heat and add another 70-80 grams butter and sprinkle with grated parmesan. Stir the dish with active movements and cover it with a lid. Let the risotto infuse and soak in the cheesy flavor and creamy aroma. Then you can safely proceed to serving it on the table.

Step 6: serve the risotto.

Risotto is served hot as a main course or side dish. You can also complement it with thin slices of fried bacon, as shown in the photo. Note the delicate consistency of the dish and this despite the fact that the rice did not boil at all and did not become porridge. Although, of course, the success of this dish often depends on the quality and variety of rice. I hope you get a delicious and very tasty risotto.
Enjoy your meal!

Recipe Tips:

- Of course, you can cook risotto on the water, but in this case it will have a much simpler, completely unsaturated taste.

- This recipe can be considered basic, so you can add various products at your discretion, for example, shrimp, mussels, chicken or other vegetables not specified in the recipe.

- Instead of Parmesan cheese, you can use any other hard cheese, or you can try soft creamy, then you will get something completely tender.