In a large skillet, cook onion with olive oil and a pinch of salt, about 2 minutes, on medium-low heat.
Add rice and cook until translucent, strirring often, about 1 minute. Don’t let it brown. Deglaze with wine and stir.
Add ½ 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.
Remove from heat and add garnish of your choice (cooked shrimps, bacon, chicken...). In our case, cooked mushrooms.
Add butter and stir to incorporate. Add parmesan and stir again.
Garnish with parsley and serve immediately.
Nutrition Facts
How to make a creamy restaurant-like risotto
Amount Per Serving (1 /6th)
Calories 373Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 29mg10%
Sodium 450mg20%
Potassium 256mg7%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 3g3%
Protein 11g22%
Vitamin A 270IU5%
Vitamin C 1.7mg2%
Calcium 134mg13%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.