Stove-Top Creamy Risotto (Printable)

Luxuriously creamy Italian risotto simmered with mushrooms or Parmesan for an elegant, comforting main.

# What You Need:

→ Rice

01 - 1 1/2 cups Arborio rice

→ Vegetables & Aromatics

02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 9 ounces cremini or button mushrooms, sliced (optional)

→ Liquids

06 - 5 cups warm vegetable or chicken broth
07 - 1/2 cup dry white wine

→ Finishing

08 - 3 tablespoons unsalted butter
09 - 2/3 cup freshly grated Parmesan cheese (optional)
10 - Salt and freshly ground black pepper, to taste
11 - 2 tablespoons chopped fresh parsley (optional)

# Step-by-Step Guide:

01 - Heat olive oil in a large saucepan over medium heat. Add finely chopped onion and cook until soft and translucent, about 3 minutes.
02 - Add minced garlic and cook for 1 minute. If using mushrooms, add them and sauté until golden and moisture evaporates, approximately 5 minutes.
03 - Stir in Arborio rice and cook while stirring for 2 minutes until the grains are well-coated and slightly translucent at the edges.
04 - Pour in dry white wine, stirring constantly, and cook until fully absorbed by the rice.
05 - Add warm broth one ladleful (about 1/2 cup) at a time, stirring gently and letting each addition absorb before adding the next. Continue until the rice is creamy and al dente, about 18 to 22 minutes.
06 - Remove from heat. Stir in unsalted butter and Parmesan cheese until melted and creamy. Season with salt and freshly ground black pepper to taste.
07 - Optionally, sprinkle chopped fresh parsley on top and serve immediately.

# Expert Advice:

01 -
  • You'll feel like you're dining at a fancy Italian restaurant, except you're in your own kitchen in comfortable clothes
  • The whole process takes less time than you'd expect, and most of it is just standing there, which honestly feels meditative
  • It's the kind of dish that makes people think you're a better cook than you actually are
  • One pot means one pot to clean, which is always a win
02 -
  • Never, ever add cold broth to your risotto. It breaks the cooking rhythm and throws off your timing. Keep that broth simmering the whole time.
  • Resist the urge to dump all the broth in at once. The constant stirring and gradual addition is what creates the creaminess, not the broth itself.
  • If your risotto seems too thick when you finish, don't panic—add a splash more warm broth and stir. It should flow gently on the plate, not sit in a stiff mound.
  • Take the pan off the heat before adding butter and cheese. The residual heat is plenty; you don't want the cheese to get grainy or the butter to separate.
03 -
  • Add a ladle of broth that includes some of the floating aromatics along with the liquid—that's where the flavor is hiding
  • Grate your Parmesan right before serving, and use a microplane if you have one. The finer the texture, the better it incorporates and the silkier your risotto becomes
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