How to make a creamy restaurant-like risotto {video & step by step recipe}

February 7, 2013 2 Comments


How to make a creamy restaurant-like risotto

Today, I made you a video. Well, sort of. Let’s say a video with no video in it. Just some animated slides. Well, that’s a good start, right? I realized it would have taken me 3 days to incorporate the videos I shot. Because you see, I had  already started making this risotto when I thought it would be a great idea to make a recipe tutorial. So I started shooting in the middle of the recipe. Meaning that I would have had to make a mix of pictures and videos. Well, that’s doable, but not in 5 minutes. I need to learn first. Like learn how to edit of-A video properly, finding the righ music, add this music and so on. I have something to say. Wow, congrats to all my fellow food bloggers who do video recipes!! That’s so much work!

How to make a creamy restaurant-like risotto

Anyway, I still made this ‘video’ because I really want you guys to try making your own risotto at home. This stuff is SO GOOD, like amazing, like give-me-the-whole-skillet amazing. Already complaining about all the stirring? Honestly it’s not that bad, really. The result is totally worth the effort. And again, this isn’t as complicated as you may think it is. You need to follow 5 simples rules. But I won’t tell you what those are, so I’m sure you’ll watch the video haha. Otherwise, you can just scroll down at the bottom of the article, after the recipe. I made you a nice ‘Pinterest recap’.

PS: it would be perfect for a Valentine dinner date. You’re pretty sure to win his/her heart, and keep it forever. Food really is a key in relationship. You’ve been warned.

How to make a creamy restaurant-like risotto


Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 6 (or 4 super large servings)

Serving Size: 1/6th


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 teaspoon salt
  • 1 1/2 cups Arborio rice
  • 1/3 cup white wine
  • 4 cups chicken stock
  • 3 tbsp butter
  • 2/3 cup grated Parmesan cheese
  • Parsley, for garnish


  1. In a large skillet, cook onion with olive oil and a pinch of salt, about 2 minutes, on medium-low heat.
  2. Add rice and cook until translucent, strirring often, about 1 minute. Don’t let it brown. Deglaze with wine and stir.
  3. Add 1/2 to 1 cup chicken stock and stir to incorporate. Cook until liquid is almost absorbed, stirring constantly. Repeat until there’s no stock left and rice is fully cooked.
  4. Remove from heat and add garnish of your choice (cooked shrimps, bacon, chicken...). In our case, cooked mushrooms.
  5. Add butter and stir to incorporate. Add parmesan and stir again. Garnish with parsley and serve immediately.


The key for a successful risotto is to follow those 5 golden rules:
- Have all the ingredients ready when you begin
- Never leave your risotto unattended
- Add stock one cup at a time
- Keep stirring
- Serve your risotto straight away.

The 5 golden rules for a perfect risotto.jpg


share this post
leave a comment

Follow Not Enough Cinnamon on Instagram and show me what you've been making from the blog!
Tag me @NECinnamon and use the hashtag #NotEnoughCinnamon

posted in
Italian Inspired Main Dishes Recipes Tips & Tricks Vegetarian
Leave a Comment

Your email address will not be published. Required fields are marked *