Creamy Risotto

·4 servings

Original recipe by J. Kenji López-Alt, published on Serious Eats

Ingredients

  • ~400g risotto-style rice
  • 950ml low-sodium chicken stock (homemade or store-bought)
  • 240ml white wine (optional; can be replaced with extra broth)
  • (optional) a handful of finely sliced mushrooms
  • 2 tablespoons (30g) butter, plus more for finishing if desired
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 2 medium garlic cloves, grated
  • 2 small shallots, finely minced
  • 180ml heavy cream, whipped to stiff peaks
  • 85g finely grated Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • Chopped herbs or other garnishes, as desired

Directions

  1. Combine rice, chicken stock, and wine in a large bowl. Agitate the rice with fingers or a whisk to release starch. Strain through a fine-mesh strainer set in a large bowl or liquid measure. Let drain for 5 minutes, stirring occasionally.

  2. Heat butter and olive oil in a heavy 30cm skillet or dutch oven over medium-high heat until foaming subsides. Add drained rice and cook, stirring and tossing frequently, until all liquid evaporates, fat is bubbling, and rice is golden blond with a nutty aroma, about 5 minutes. Add garlic and shallots (and optional mushrooms); cook, stirring, until aromatic, about 1 minute.

  3. Stir the reserved broth, then pour all but ~250ml over the rice. Increase heat to high until simmering. Stir rice once, cover, reduce heat to lowest setting.

  4. Cook rice undisturbed for 10 minutes. Then stir once, shake pan gently to redistribute rice, cover again, and cook about 10 minutes longer until liquid is mostly absorbed and rice is tender but still slightly firm.

  5. Remove lid, add the last 250ml of stock. Increase heat to high and cook, stirring and shaking rice constantly, until risotto is thick and creamy.

  6. Remove from heat. Fold in the whipped heavy cream and Parmesan cheese. Season to taste with salt and pepper. Stir in herbs if desired. Serve immediately on hot plates.

Notes

  • This recipe uses two stages of liquid addition with resting periods to gently cook the rice and release starch for creaminess.
  • Agitating the rice before cooking releases extra starch, enhancing creaminess.
  • Use good quality stock and fresh ingredients for best flavor.
  • Serve risotto immediately for best texture and creaminess.