What is the secret to creamy risotto?

The secret to creamy risotto is to fold in whipped cream as your last step, before taking the risotto to the table. That means whipping ½ cup of heavy cream to stiff peaks and then gently folding it into the pot. Just as whipped egg whites add levity and bounce to sponge cakes, whipped cream fluffs and loosens risotto, all while making it silkier and even more luxurious. The foundational creaminess of well-made risotto should come from the starches that the grains release slowly over the cooking process—but a bit of actual cream doesn’t hurt, either. Make sure to season the risotto with salt after you’ve added the whipped cream. Adding whipped cream, like adding any significant amount of dairy, will mute some of its flavors.