Creamy Parmesan Risotto

Silky, luxurious risotto made with 4 Sisters Italian Arborio Rice — its high starch content creates the signature creamy texture without any heavy cream. A classic Italian dish worth every minute of stirring.

Ingredients

• 1½ cups 4 Sisters Italian Arborio Rice
• 5 cups warm chicken or vegetable broth
• 1 cup dry white wine (or additional broth)
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• ¾ cup freshly grated Parmigiano-Reggiano
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• Salt and white pepper to taste
• Fresh parsley for garnish

Instructions

1. Warm broth in a small saucepan over low heat. Keep warm throughout the cooking process.
2. Heat olive oil and 1 tbsp butter in a wide, heavy-bottomed pan over medium heat. Add onion and cook 5–7 minutes until translucent and soft. Add garlic and cook 1 minute more.
3. Add arborio rice and stir to coat with the fat. Toast for 2 minutes until the edges turn translucent.
4. Pour in white wine and stir until fully absorbed, about 2 minutes.
5. Add warm broth one ladleful (about ½ cup) at a time, stirring constantly and waiting until each addition is absorbed before adding the next. Maintain a gentle simmer throughout. This process takes 18–22 minutes.
6. When the rice is al dente (tender with a slight bite) and the risotto has a flowing, creamy consistency, remove from heat.
7. Stir in remaining 2 tbsp butter and Parmesan. Season generously with salt and white pepper. The risotto should fall off the spoon in a slow wave.
8. Serve immediately in warmed bowls. Garnish with extra Parmesan and fresh parsley.

Tips

• Never stop stirring — constant agitation releases the starch that creates the creaminess.
• The risotto continues to thicken as it sits; serve immediately or add a splash of warm broth to loosen.
• Stir in wilted spinach, mushrooms, or lemon zest at the end for variation.