Garlic Risotto Recipe

I absolutely love this risotto recipe because it’s the perfect comforting dish that feels both luxurious and homey, thanks to the creamy texture and rich flavors of the Parmesan and butter. Plus, the process of slowly adding broth and stirring becomes almost meditative, making it a rewarding and satisfying cooking experience.

What I adore about this garlic risotto is how it melds not just comforting but also aromatic flavors. I work with a base of 4 cups (1 liter) chicken or vegetable broth, which hands the risotto flavor depth.

Extra virgin olive oil and a finely chopped small onion—my sautée of choice—add richness, while a combination of Parmesan cheese and butter makes the risotto creamy.

Ingredients

Arborio Rice:
This dish is abundant in energy-yielding carbohydrates, and its creamy texture rivals that of the perfect risotto.

Garlic:
Contributes a strong, tasty flavor; provides antioxidants for immune support.

Parmesan Cheese:
Yields a nutty flavor; provider of protein and calcium.

Olive Oil:
Nutrient-Dense Foods; Low in calories and bursting with flavor, they make an otherwise ordinary dish exceptional.

White Wine:
Introduces sourness and dimension; ethanol vaporizes, and in its place, concentrated taste remains.

Ingredient Quantities

• 4 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/3 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish (optional)

Instructions

1. In a medium saucepan, take the chicken or vegetable broth and bring it to a simmer. Keep the broth warm and at a low simmer.

2. In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion that has been chopped and sauté until it has become translucent, which should take about 3-4 minutes.

3. Add the chopped garlic to the onions and cook for another minute, taking care not to brown it.

4. In the Arborio rice, ensuring each grain is coated with oil and lightly toasted, about 1-2 minutes, then add to the pot:

5. Add the dry white wine, and stir constantly until the liquid is absorbed by the rice.

6. Pour a ladleful of warm broth into the rice and stir. Do not stop stirring, or the rice will not cook evenly. As you stir, allow the liquid to get absorbed by the rice before you add any more. Once it is almost totally absorbed and you can see the rice starting to puff and swell, add another ladleful of broth. Keep doing this until the rice is al dente and creamy, about 18-20 minutes.

7. When the rice has achieved an al dente texture, take the pan off the heat and mix in the grated Parmesan cheese and the unsalted butter until they are melted and combined.

8. Adjust the seasoning of the risotto with salt and freshly ground black pepper to your liking.

9. Allow the risotto to rest for a moment, then stir it once more to achieve a silky, creamy consistency.

10. Serve the risotto di aglio immediately, garnished with chopped fresh parsley if you like.

Equipment Needed

1. Medium saucepan
2. Large skillet or saucepan
3. Ladle
4. Wooden spoon or spatula
5. Measuring cups
6. Measuring spoons
7. Chef’s knife
8. Cutting board
9. Grater

FAQ

• Can I use a different type of rice instead of Arborio?For risotto, Arborio rice is the preferred choice because of its high starch content. If you cannot find Arborio, however, there are other varieties of rice you can use. The key is to select a short-grain rice that cooks similarly to Arborio. Carnaroli and Vialone Nano are good substitutes.
• Is there a non-alcoholic substitute for the white wine?Certainly, it is possible to use an equal quantity of chicken or vegetable broth, adding a splash of lemon juice or a tablespoon of white wine vinegar to achieve proper acidity.
• How can I make this dish vegan?Use vegetable broth instead of chicken broth, replace Parmesan cheese with a vegan cheese alternative, and use plant-based margarine in place of butter.
• Can this risotto be made ahead of time?The freshest risotto is the best because creaminess can turn to paste upon reheating. If absolutely necessary, reheat risotto very gently with maybe a cup (or less) of broth to restore a semblance of creaminess before serving.
• How do I avoid overcooking the rice?Add broth gradually, and stir frequently, until the rice is just al dente, making sure to let each addition of broth be absorbed before adding more.
• Is it necessary to use freshly grated Parmesan cheese?Parmesan that is freshly grated melts smoothly and enhances flavor, but pre-grated can be used if necessary. Make sure it is of good quality for the best taste.

Substitutions and Variations

Chicken or vegetable broth: Use mushroom broth or water with a bouillon cube for added flavor.
Canola oil or grapeseed oil, which have neutral flavors, can replace olive oil.
Use chicken broth or apple juice for a non-alcoholic substitute for dry white wine.
Parmesan cheese: Use Pecorino Romano or Grana Padano in its place as they have nearly the same texture and flavor.
Use fresh basil or chives for a different herbal note.

Pro Tips

1. Broth Consistency Always keep the broth at a low simmer. Adding cold broth will shock the rice and affect its texture, so maintaining a consistent temperature is key for creamy risotto.

2. Wine Choice Use a dry white wine that you enjoy drinking, such as Sauvignon Blanc or Pinot Grigio. The quality of the wine will affect the final taste of the risotto.

3. Rice Toasting Take the time to toast the Arborio rice until the edges appear translucent. This step ensures the grains cook evenly and helps develop a nutty flavor.

4. Constant Stirring Stir continuously but gently. Stirring helps release the starches from the rice, creating the creamy texture risotto is known for. However, avoid stirring too vigorously, as it can break the rice grains.

5. Finish with Flare For added depth of flavor, consider finishing your risotto with a splash of fresh lemon juice or a touch of truffle oil before serving. This can elevate the dish and bring a bright or earthy dimension to the flavors.