Risotto, creamy, soul-soothing, risotto


  • Servings: 4-6
  • Difficulty: easy
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A soul soothing dish that pairs wonderfully with spare ribs, chicken, or roasted vegetables

This is a basic, easily customizable recipe that is used as a base in a variety of recipes, like my short ribs or Shimp Alla Fede

So, let’s get to it.


Extra-virgin olive oil
2 garlic cloves, chopped
1 large onion, diced 
2 c. Arborio rice
2 c. dry white wine
6 c. chicken stock – simmering in a separate pot
2 tablespoons butter
1/2 c. grated Fontina cheese



  1. In a Dutch Oven if you have one, or heavy stock pot with a lid, coat the bottom with olive oil and butter and bring to a medium-low heat.  Add the onion and cook, stirring frequently, until the onion is soft but not brown (browning the onion will make the finished risotto less pretty, but will still taste fantastic if the onion browns).
  2. As soon as the onion is soft, add the risotto and stir.  Heat the rice for 2-3 minutes or until it begins to smell nutty. 
  3. Turn up the heat to medium and add the wine.  Simmer until the wine almost fully evaporates, stirring frequently.  
  4. Add enough simmering chicken stock to cover the rice by about 1/2 inch and stir.  Allow to simmer until the stock is absorbed by the rice. 
  5. Repeat step 4 three (3) more times.  Then, test the rice if it is still stiff, repeat step 4. If it is soft enough, remove from heat.
  6. Add the cream, stir.
  7. Add the fontina, stir.
  8. Add salt to taste.

This is your basic risotto.  

PEA RISOTTO:  For pea risotto, add frozen peas (brought to room temp, or close to it) at step 8 and stir, but make sure the cheese is fully melted first.  Put a lid on the risotto and place in a warming oven.  

MUSHROOM RISOTTO:  For mushroom risotto, add fresh chopped mushrooms of your choice (button for a mild mushroom flavor; wild mushrooms for more earthy flavor) before the onions and sautee in oil and butter until soft and beginning to turn dark brown. REMOVE from the pot and set aside.  Add more oil and butter and begin the recipe.  At step 8, add the mushrooms after the cheese is fully melted.

ASPARAGUS RISOTTO:  For asparagus risotto, add fresh asparagus, cut into 1″ segments, to the oil and butter in step 1 and sauteé until soft but not mushy.  Remove from pot and set aside to cool.  Add back in at step 8, after the cheese is fully melted.

MIX AND MATCH the above for more options, or try your own!

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