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Classic Italian Risotto in Bianco

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

  • 2 Tbsp. butter
  • 1 medium onion, minced
  • 1 large clove garlic, minced
  • 2 cups Arborio or Carolina Gold rice
  • 7 cups chicken broth (homemade is best)
  • 1/3 cup dry white wine
  • Freshly cracked sea salt and black pepper to taste (needs a lot!)
  • 2/3 cup heavy cream
  • 2 Tbsp butter
  • 2 cups freshly grated Parmigiano-Regiano cheese
  • Garnish: minced Italian parsley, chives or rosemary


  1. In a large frying pan on medium heat, melt butter.
  2. Add the onions and saute’ for 6 -8 minutes. Do not brown them.
  3. Add minced garlic and saute’ for another 2 minutes on medium heat so that the garlic doesn’t burn.
  4. With a long wooden spoon, stir the rice into the onions and garlic mixture.
  5. Heat for about 3 – 4 minutes on medium heat.
  6. Add and stir in the white wine until it is competely absorbed into the rise..
  7. Begin to add the chicken broth to the rice mixture ONE CUP AT A TIME.
  8. After each cup of broth is added, stir continuousy until the liquid is absorbed.
  9. Add the next cup of broth and repeat the process.
  10. Added liquid must be absorbed before the next cup is added.
  11. Finish this process for all 7 cups of chicken broth and absorption into the rice.
  12. When this is finished, add the heavy cream and 2 Tbsp. of butter. The risotto should have a slight firmness to the tooth, not hard and not soft.
  13. Again, stir continuously until completely absorbed.
  14. Add all of the grated cheese and stir to in corporate; the cheese will also melt while on a medium heat stove.
  15. At this time taste again for any necessary addition of freshly cracked salt and pepper and for any additional cheese necessary.
  16. Allow the risotto to rest for 2 minutes in order to swell up while absorbing all of the flavors.
  17. Use heated plates and serve the risotto immediately.
  18. Garnish with minced Italian parsley, chives, or rosemary.
  19. Pass freshly grated Parmigiano-Regiano cheese to guests.


  • IMPORTANT: RISOTTO is finished cooking when the rice has a little firm bite (al dente) — IT IS NEVER MUSHY or to be overcooked. If you prefer a more creamy risotto, add more cream, but NEVER serve risotto either soupy/runny or dry. Like creamy pasta, risotto has a flowing movement on the plate and yet still be able to stand in a mound on a spoon.
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