Creamy Valencia Risotto

“Once when I was sick, my karate friend, Angela, brought me some food. She’s a fantastic cook. There was pork tenderloin, broccoli, and this amazing risotto. I believe this is the recipe she said she used.” – April Ferre

Creamy Valencia Risotto

Course: Main Courses – Pasta & RIce, Side Dishes – Rice & Beans
Cuisine: Italian


  • 14 1/2 Ounces Chicken Broth
  • 3 cups Water
  • 1/2 Cup Butter Divided
  • 1/2 Cup Onion Chopped
  • 1 Cup Valencia Rice
  • 1/3 Cup Dry White Wine Room Temperature
  • 1/2 Cup Whipping Cream
  • 1/2 Cup Parmesan Cheese Grated
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Salt


  • Bring chicken broth and water to a boil in a saucepan. Reduce heat to low and simmer.
  • Melt 2 tablespoons butter in a large saucepan over medium heat; add onion and sauté until tender. Add rice, and sauté 2 to 3 minutes.
  • Add wine and cook, stirring constantly, until liquid is absorbed. Increase heat to medium-high. Add 1 cup hot broth mixture and cook, stirring often, until liquid is absorbed. Repeat until all broth is used.
  • Add remaining butter, whipping cream, Parmesan cheese, salt and pepper. Cook, stirring constantly, 2 minutes.


If necessary, substitute Arborio for Valencia Rice

2016 Recipe – April Ferre – From Mahatma Rice Company