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Creamy Risotto

COOK TIME
50 mins
PREP TIME
5 mins
SERVINGS
4 to 6
RATE THIS RECIPE
(1)
Traditional risotto is a labor of love, but the creamy, rich dish is absolutely worth it.
Traditional risotto is a labor of love, but the creamy, rich dish is absolutely worth it.TODAY
COOK TIME
50 mins
PREP TIME
5 mins
SERVINGS
4 to 6
RATE THIS RECIPE
(1)

Ingredients

  • cups low sodium chicken broth
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 tablespoon unsalted butter
  • 2 small shallots, minced
  • 2 cloves garlic, minced
  • 1 cup Carnaroli rice
  • 1/2 cup dry white wine
  • 1/4 cup mascarpone
  • 1/2 cup finely grated Parmigiano-Reggiano
  • Kosher salt
  • Freshly ground black pepper, for serving, optional
  • Chef notes

    Your arm may fall off by the time dinner is ready, but it’s worth it! Risotto is one of those things I cook when I’m feeling extra bougie because it always impresses at a dinner party. I prefer a simple risotto — and by simple, I mean bursting with creaminess, sweet shallots and wine. Feel free to add sauteed or roasted vegetables of your choice. 

    Technique tip: Adding the stock, a little bit at a time, is what helps create this dish's signature creamy consistency.

    Preparation

    1.

    Warm the stock in a saucepan over low heat.

    2.

    Meanwhile, in a large stainless steel skillet, combine the oil, butter and shallots; cook over medium heat, stirring often, until the shallots are translucent, for 2 to 3 minutes.

    3.

    Add the garlic and cook for one minute.

    4.

    Add the rice and cook, stirring constantly, to toast, for 2 to 3 minutes; the rice should not take on any color.

    5.

    Add the wine and cook, stirring constantly, until the liquid is almost completely absorbed.

    6.

    Begin to add stock, a ladleful at a time, stirring constantly, until it is almost completely absorbed; repeat until the rice is al dente, about 45 minutes. You may or may not need all the stock.

    7.

    Remove from the heat and stir in the mascarpone and Parmigiano-Reggiano and season with salt, to taste.

    8.

    Serve immediately with a drizzle of extra-virgin olive oil, some freshly cracked black pepper and a sprinkling of freshly grated cheese.