An Italian classic, this risotto recipe requires just a few ingredients and is ready in about 30 minutes. Make it part of your regular dinner rotation or serve it as an elegant first course for a dinner party.
Classics are classics for a reason—they never go out of style. This is definitely true of risotto. A simple dish of starchy Italian rice cooked in rich broth and finished with a hint of butter and freshly grated Parmigiano cheese, it’s beloved by Italian kids and adults alike.
There are many versions of risotto. Risotto alla Milanese has golden saffron threads. Butternut Squash Risotto and Mushroom Risotto are two popular fall preparations. They are all tempting, but there are times when you can’t beat the original. Simple risotto is nourishing, it goes down easy, and without other distractions, you can really taste the sweetness of the butter, the salty Parmigiano cheese, and the rice’s gentle, nutty flavor.
This one-pot dish comes together in about 30 minutes. The only effort required is the frequent stirring as the rice bubbles gently on the stovetop. There are shortcut recipes, but I have always enjoyed those minutes of contemplative stirring, watching the grains of rice plump as they absorb liquid and transform.
Table of Contents
What is Risotto?
Risotto, in its simplest form, is a northern Italian dish made with rice, broth, butter, and Parmigiano cheese. You can change the flavor profile of risotto by adding ingredients such as tomatoes, mushrooms, squash, or asparagus, and by adding herbs or spices. But what gives risotto its signature creamy texture is the type of rice used to prepare it and the way the rice is cooked.
Risotto hails from the north of Italy, where Arborio, Carnaroli, and other varieties of short-grain rice are cultivated in the lowlands of Lombardy and the Veneto. To get that rich risotto consistency, you must use these starchy, short-grain varieties of rice. Carnaroli has the largest, starchiest grains, but Arborio is more readily available; either works in this classic dish.
What’s in Risotto?
It only takes a handful of ingredients to make this risotto recipe. To get that sweet, pure, buttery flavor, make sure those ingredients are the best you can get your hands on. Check the expiration date on the package of rice, use homemade broth if possible, and be sure to use freshly grated Parmigiano cheese. Here’s what’s required.
- Broth: Homemade broth will give you more flavorful risotto. I make homemade broth regularly and keep it in the freezer. For chicken broth, I use the method in my Italian Wedding Soup recipe. You could also use these recipes for Chicken Stock or Vegetable Broth.
- Butter: Butter is a staple in northern Italian cuisine, just as extra virgin olive oil is in the south. Butter complements and enriches the flavor of the risotto, but if you are concerned about saturated fat consumption, you can use half butter and half olive oil.
- Onion: One small yellow onion, finely diced and sautéed until soft and pale gold, gives the risotto aromatic depth.
- Carnaroli or Arborio rice: Both are ideal for risotto. Italians have a slight preference for Carnaroli, which has the largest, starchiest grains, but Arborio rice is more readily available in the U.S. and makes excellent risotto.
- White wine: A splash of dry white wine helps to cut the richness of the risotto.
- Parmigiano cheese: A shower of freshly grated Parmigiano-Reggiano cheese stirred into the risotto at the end of cooking adds depth without overpowering the gentle flavor of the rice.
- Black pepper: A touch of freshly ground pepper right before serving brings a gentle warmth.
How to Make Risotto
If you have half an hour, a wooden spoon, and a heavy-bottomed pot, you have everything you need to make this risotto recipe. It requires a bit of stirring to coax the starch out of those grains of rice. The traditional way to do this is to add broth to the pot in stages, stirring well and allowing the liquid to be absorbed before adding more. Yes, it takes a bit of time, but it can be an enjoyable, even therapeutic task. Embrace the process and you’ll see!
- Heat the broth. Heat 6 cups of chicken stock or vegetable broth in a pot over medium heat. Bring it to a gentle simmer and cover the pot to keep it warm.
- Soften the onion in butter. Cut 1 small yellow onion into small dice. Melt 2 tablespoons butter (or a combination of butter and olive oil) in a large, deep skillet or Dutch oven, then stir in the onion. Cook on medium-low until the onion is soft and pale gold, 6 to 8 minutes.
- Toast the rice. Stir in 1 1/2 cups of Arborio or Carnaroli rice, and “toast” it, coating the grains well with butter and stirring for 3 to 5 minutes, until they are pearly and translucent, and you start to hear it crackle. If your broth is unseasoned, stir in 1/2 teaspoon salt.
- Add the wine and broth. When the rice is ready, pour in 1/2 cup dry white wine and let it bubble. Stir until all the wine is absorbed. Ladle in 3/4 to 1 cup of hot broth, stirring with a sturdy hand and a circular motion. Keep stirring until the broth is completely absorbed. Continue to add broth by the ladleful, stirring regularly and allowing the rice to absorb the liquid before adding more. This will take about 20 minutes. The rice will gradually plump up, turn white, and take on a creamy texture.
- Finish and serve. When the risotto is almost ready—it should be firm and only the tiniest bit chalky at the center—stir in a final ladle of broth, stirring vigorously. Remove the pot from the heat and stir in a 1/2 cup freshly grated Parmigiano cheese and freshly ground black pepper. Then stir in 1 tablespoon butter. This final touch adds a pretty sheen to the finished risotto. Serve immediately, while the risotto is still hot, loose, and wavy—it will continue to absorb liquid and thicken as it cools.
Tips And Tricks
Risotto should be creamy and mound softly on a spoon. It should not be too thick or clumpy. Follow these tips for great risotto every time.
- Use a heavy pot. I use an enamel-coated Dutch oven or high-sided sauté pan to cook risotto. The heavy bottom makes for even cooking and helps prevent the rice from scorching.
- “Toast” the rice. Sauté the rice in oil or butter for a couple of minutes before you add any broth or stock to the pan, until the grains take on a glassy, translucent appearance and almost start crackling. This step deepens the flavor of the risotto.
- Add the broth slowly. It’s tempting to add lots of broth all at once to speed up the cooking process, but risotto is best when you add broth by the ladleful (3/4 to 1 cup at a time). This allows the grains to fully absorb it before adding more.
- How do you know when your risotto is ready? The best way to determine doneness is to taste a small spoonful. The grains of rice should be al dente—slightly firm in the center, but not chalky.
- Serve immediately. Don’t wait to serve risotto. The longer it sits, the stickier it gets, as the grains of rice continue to soak up broth. It should be hot and just runny enough to spread slightly as you spoon it into bowls.
Make it Your Own
As much as I love the OG version of risotto, it is also a great starting point for all sorts of variations. Here are some ways you can give classic risotto your own twist.
- Risotto al pomodoro: Stir a little tomato purée into the pot right after you toast the rice to give your risotto color and another layer of flavor.
- Cheese risotto: Towards the end of cooking, stir in some shredded Asiago or Fontina cheese (in addition to the Parmigiano) to make oozy cheese risotto.
- Green herb risotto: About 10 minutes before the risotto is finished, stir in some blanched and finely chopped spinach or Swiss chard and finely minced herbs, such as parsley, thyme, and fennel fronds, to give the risotto a green hue and a fresh herby flavor.
- Risotto al pesto: When the risotto is done, remove it from the heat and stir in several tablespoons of your favorite pesto, such as basil or sun-dried tomato, to punch up the flavor of the risotto.
What to Serve with Risotto
The simple flavors in this nourishing risotto mean it pairs well with any number of sides. I like to serve it with Caesar Salad, this refreshing Citrus Salad, or Lemon Parmesan Salad. As an alternative, you can serve the risotto as a side to Easy Shrimp Scampi or Chicken Saltimbocca.
Four More Risotto Recipes to Try
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Creamy Parmesan Risotto
Ingredients
- 6 cups chicken stock or vegetable broth
- 3 tablespoons butter
- 1 small yellow onion, finely chopped (about 3/4 cup)
- 1 1/2 cups Arborio rice or Carnaroli rice
- 1/2 teaspoon fine salt (optional)
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Freshly ground black pepper
Instructions
- Warm the broth. Pour the stock or broth into a pot and place over medium heat. Bring it to a gentle simmer and cover the pot to keep it warm.
- Soften the onion. Heat 2 tablespoons butter in a deep skillet or heavy-bottomed sauté pan over medium-low heat. When the butter is melted, stir in the onion and cook, stirring often to prevent browning, until softened, 6 to 8 minutes.
- Toast the rice. Stir the rice into the butter and onion and cook, stirring, until the grains look somewhat glassy and translucent and you can hear them crackle, 3 to 5 minutes. If your broth is not seasoned, add the salt.
- Add the wine and broth. Raise the heat to medium-high and stir in the wine. Keep stirring until most of it has been absorbed, then lower the heat to medium and add a ladleful (3/4 cup) of hot broth and keep stirring until it is completely absorbed. Add another ladleful, stirring regularly and allowing the rice to absorb the liquid before adding more. Continue adding broth as needed and stirring until the risotto is creamy and al dente. Add a final splash of broth to give the risotto its signature “wavy” or “flowing” consistency; it should be slightly runny but still spoonable.
- Finish and serve. Remove the pot from the heat. Add the cheese and 1 tablespoon of butter and stir vigorously until they're fully incorporated. Spoon the risotto into bowls and sprinkle a little more cheese and some freshly ground black pepper on top. Serve while still hot and creamy.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the Arborio rice used in this recipe.
- How do you know when risotto is ready? The best way to determine doneness is to taste a small spoonful. The grains of rice should be al dente—slightly firm in the center, but not chalky. At this point, add just enough broth to make sure the risotto is “all’onda,” wavy and creamy, with grains almost suspended in starchy liquid. Now is the time to remove it from the heat and stir in a handful of finely grated Parmigiano cheese and a knob of butter to give the risotto a glossy finish.
Nutrition
Arborio Rice!
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