I love this garlic and rosemary risotto! It’s creamy, flavorful and delicious. It’s the perfect comfort food and a family favorite.
I started making risotto about 10 years ago and I was pleasantly surprised with how easy it is to make. It does get it’s nuanced reputation from the fact that It requires constant attention and stirring, the time it takes to cook will vary batch to batch and it needs to be served quickly once it’s finished for the best taste and texture.
Because of this getting a perfect photo of risotto when it’s ready to eat is a little tricky. ha ha. These picture are the best I could do in the moment. I will remake this and take better pictures in the future though. However, rest assured that this risotto does taste delicious!
I use unsalted chicken stock in this recipe because I like having more control over seasoning with risotto because the liquid gets cooked into the rice and concentrates. It can have a tendency to get salty. So I like to season separately to get a good balance. If you want to use salted stock then reduce the amount of salt you use to season at the end of cooking.
What you need to make garlic and rosemary risotto:
Serves 6
- 4 tablespoons salted butter
- 2 tablespoons olive oil
- 6 cloves garlic -minced
- 2 teaspoons dried crushed rosemary
- 2 cups Arborio rice
- 62 ounces unsalted chicken stock
- Fresh cracked black pepper – to taste
- 1 cup Parmesan
- 1 teaspoon salt or to taste if using a salted chicken stock
- 4 tablespoons cream
Instructions
- In a large sauté pan on medium heat, add butter, olive oil, garlic and crushed rosemary and cook for 1-2 minutes or until garlic is fragrant.
- Add the dry Arborio rice and stir in the butter and oil for another minute or so.
- Add about 2 cups of stock and stir until the liquid is mostly absorbed by the rice then add an additional 2 cups stock, repeating this step until rice is cooked through.
- Once rice is finished cooking the mixture will still be slightly runny, remove from heat.
- Add fresh cracked pepper to preference, parmesan cheese, salt and cream and stir into risotto.
- Taste and adjust seasoning then serve immediately and enjoy!
Here are a few other recipes you may love:
Italian Rice Stuffed Tomatoes
Easy Instant Pot Seasoned Rice
Instant Pot Paella
Garlic and Rosemary Risotto
Ingredients
- 4 tablespoons salted butter
- 2 tablespoons olive oil
- 6 cloves garlic -minced
- 2 teaspoons dried crushed rosemary
- 2 cups Arborio rice
- 62 ounces unsalted chicken stock
- Fresh cracked black pepper – to taste
- 1 cup Parmesan
- 1 teaspoon salt or to taste if using a salted chicken stock
- 4 tablespoons cream
Instructions
- In a large sauté pan on medium heat, add butter, olive oil, garlic and crushed rosemary and cook for 1-2 minutes or until garlic is fragrant.
- Add the dry Arborio rice and stir in the butter and oil for another minute or so.
- Add about 2 cups of stock and stir until the liquid is mostly absorbed by the rice then add an additional 2 cups stock, repeating this step until rice is cooked through.
- Once rice is finished cooking the mixture will still be slightly runny, remove from heat.
- Add fresh cracked pepper to preference, parmesan cheese, salt and cream and stir into risotto.
- Taste and adjust seasoning then serve immediately and enjoy!