Imagine a dish so luxuriously creamy, so decadently cheesy, that it transforms an ordinary evening into a gourmet experience. This Creamy Gruyère Parmesan Risotto is not just a meal—it's a culinary journey that will transport your taste buds to the rolling hills of Italy with every single bite. Perfect for those seeking restaurant-quality cuisine in the comfort of their own kitchen, this risotto promises to be your new favorite comfort food that's surprisingly simple to prepare.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups chicken broth
- 1/2 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1 onion, finely chopped
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 cup of Arborio rice, 4 cups of chicken broth, 1/2 cup of grated Gruyère cheese, 1/2 cup of grated Parmesan cheese, 1 finely chopped onion, 2 tablespoons of butter, and salt and pepper to taste.
- In a medium saucepan, heat the chicken broth over medium heat until it is warm but not boiling. Keep it on low heat to maintain warmth while you prepare the risotto.
- In a large pot or Instant Pot, melt the 2 tablespoons of butter over medium heat. Once the butter is melted and bubbling, add the finely chopped onion.
- Sauté the onion for about 3-4 minutes, or until it becomes translucent and fragrant. Stir occasionally to prevent it from browning.
- Add the Arborio rice to the pot with the sautéed onion. Stir the rice for about 1-2 minutes, allowing it to toast slightly and absorb the flavors of the onion and butter.
- Pour in 1 cup of the warm chicken broth, stirring continuously. This will help release the starches from the rice, creating a creamy texture.
- Continue to cook, stirring frequently, until the liquid is mostly absorbed. This should take about 2-3 minutes.
- Repeat the process by adding another cup of the warm chicken broth, stirring until absorbed. Continue this process, adding the broth one cup at a time, until you have used all 4 cups. This should take about 15-18 minutes.
- Once the rice is creamy and al dente, remove the pot from heat. Stir in the grated Gruyère and Parmesan cheeses until they are melted and well combined.
- Season the risotto with salt and pepper to taste. Adjust the seasoning as needed, keeping in mind that the cheeses will add some saltiness.
- Let the risotto sit for a minute to thicken slightly, then serve hot. Optionally, garnish with additional grated cheese or fresh herbs before serving.
Tips
- Use authentic Arborio rice - its high starch content is key to achieving that signature creamy texture.
- Keep your broth warm before adding to the rice; cold liquid can shock the grains and interrupt the cooking process.
- Stir frequently but not constantly - this helps release the rice's starches while preventing sticking.
- Add broth gradually and allow each addition to be mostly absorbed before adding more.
- Remove the risotto from heat when it's still slightly al dente, as it will continue to cook and thicken.
- Use freshly grated Gruyère and Parmesan for the most robust flavor and smoothest melting.
- Let the risotto rest for a minute after cooking to achieve the perfect, silky consistency.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 40mg
