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    Home » Recipes » Rice

    Risotto Recipe

    Published: Nov 30, 2021 by Laura Reigel · This post may contain affiliate links

    Jump To Recipe Comments
    serving risotto garnished with parmesan and parsley

    In less than 30 minutes you can make a restaurant-worthy risotto recipe at home. Risotto is a creamy and comforting Northern Italian dish that can be the star of dinner or a hearty side dish served with your favorite meat or seafood.

    An Italian rice dish at its core, risotto is made with aromatics, rice, wine, stock, and parmesan cheese. It's fantastically simple to make and can be made with a variety of different vegetables and even meat.

    risotto served with a glass of Italian wine

    Parmesan risotto is the classic standard and probably the most simple variety of this dish. With just a few ingredients and a little stirring, you'll have a simple and comforting dinner on the table in no time.

    At first glance, you might think that this recipe is made with heavy cream but in fact, all of the creaminess in this recipe comes from the starch in the risotto rice and the stirring technique that is used to coax that starch out of the rice. It's a magical thing, really.

    Let's get started!

    What You'll Need

    ingredients for making risotto

    NOTE: Saffron is optional. Risotto alla Milanese is made with saffron. Leave it out if you want to make a simple Parmesan Risotto.

    Aromatics

    I use shallots as my only aromatic in this recipe. You can add garlic if you're a fan. If you don't have a shallot on hand it's fine to use a regular onion.

    Risotto rice

    Use short-grain rice such as Italian Arborio, Carnaroli, or Vialone Nano rice. This type of rice can absorb quite a bit of liquid without becoming mushy. It's the key to creamy risotto.

    What wine

    The best wine to use is a dry white wine such as Chardonnay or Sauvignon Blanc. Pinot Grigio is the Italian varietal that is equivalent to Chardonnay in the US.

    Chardonnay and Pinot Grigio are dry, and have fruit and oak characters that add a fantastic flavor to this recipe and as a bonus will pair nicely when you're ready to eat.

    Broth

    Chicken or vegetable stock is warmed in a saucepan and added one ladle at a time. It's best to use the highest quality broth you can find and make sure it's unsalted or low in salt. You want to be able to control the amount of salt that is in this recipe.

    Homemade broth is the best if you have it. You can make a batch and keep it in the freezer. I like to have it on hand at all times.

    Parmesan cheese is salty as well so using a low salt will ensure that this dish doesn't get overly salted.

    How To Make This Risotto Recipe

    The creaminess in this dish comes from adding warm broth added to the rice one ladle at a time while continuously stirring. While this recipe is super easy to make, it is hands-on the whole time.

    The technique of cooking the risotto rice on the stovetop is what gives this dish its signature texture and creaminess. Many people ask if you have to make risotto in an instant pot. While the answer is yes you can technically cook arborio rice in an instant pot you're not going to get the same creamy texture where every grain of rice is separated and cooked to a perfect al dente texture.

    steps for making risotto
    1. Warm the stock in a medium saucepan. You'll want to keep it warm the whole time.
    2. Sauté the aromatics in a little olive oil in a large skillet over medium heat.
    3. Add the arborio when the shallots are translucent and aromatic add the rice. Sauté so that the grains are coated in olive oil.
    4. Add the wine and cook the rice until is absorbs the liquid. Make sure to cook the wine long enough to burn off the alcohol. You want the flavor of the wine but not the booziness of it.
    5. Start adding the chicken stock. When the wine is completely absorbed add one ladel of warm broth. Stir until the broth is completely absorbed. Then continue to add the broth one ladel at a time making sure to stir continuously and that each ladel is absorbed before adding the next ladleful.
    6. Add the parmesan. When all the broth is absorbed, remove the risotto from the heat and add in the parmesan cheese. Stir to combine.
    7. Garnish with fresh parsley and more parmesan.
    risotto served with a glass of wine

    Adding Flavor to Risotto

    All the flavor in this dish comes from the aromatics, wine, broth, and a little parmesan cheese. I like the simplicity of this dish as is but you can add fresh parsley, or basil to add a little extra flavor.

    The best risotto recipe is simple. You'll find a lot of variations. The possibilities are endless. One of my favorites is Risotto Milanese also known as Saffron Risotto. Making this dish is as simple as adding a pinch of saffron when you still have two to three ladles of broth left.

    The saffron gives this dish a beautiful bright yellow color and an earthy flavor that really elevates this recipe.

    easy risotto in a black dish with a glass of red wine and grated parmesan

    Variations On This Risotto Recipe

    Vegetables

    To add vegetables to a risotto sauté them in the skillet before adding the rice. You can use a vegetable broth that complements your choice of vegetables or stick with chicken broth. A few classic vegetable additions are:

    • Mushrooms
    • Butternut Squash
    • Asparagus
    • Peas
    • Pumpkin

    Seafood

    Seafood is a delicious addition to risotto. Saffron pairs nicely with most seafood. Use a seafood stock, if you have it. Some seafood that works great in this recipe is:

    • Shrimp
    • Lobster

    FAQs and Expert Tips


    Is risotto rice or pasta?

    Risotto is made from special high starch rice such as Italian Arborio. The high starch content in this variety of rice is released during the cooking process. The released starch creates a creamy sauce that risotto is known for.

    Is risotto gluten-free?

    Yes, because risotto is made with rice and not pasta, is it gluten-free.

    Can you freeze it?

    Risotto is best when eaten fresh but leftovers can be refrigerated and even frozen.

    The risotto will keep in the refrigerator for several days and can be frozen for a few months.

    How to reheat?

    When rice is refrigerated or frozen it can become hard and grainy. To reheat it add a few tablespoons of liquid such as water, broth, or even wine. Microwave it for 4 minutes. Stop and stir it several times during the heating to make sure it is heating evenly.

    Another way to use leftover risotto is to make Arancini. Arancini are made by making balls with the rice mixture, dipping them in egg, and then coating them in bread crumbs. Then they're deep-fried until golden brown.

    Arancini are great appetizers or can be served with a salad for a light lunch.

    What to Serve With Risotto

    Hearty main dishes like Chicken Picatta or Braised Shortribs are perfect with Risotto.

    I also love to serve a fresh salad like my Fall Harvest Salad with Kale and Apples. A classic Wedge Salad is always a winner.

    • Lemon Chicken Piccata with Capers
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    • Wedge Salad (with Creamy Blue Cheese Dressing)

    Hungry for More Rice Recipes

    Easy rice dishes are always a welcome side dish but don't write them off as the main course. Fried rice recipes are a meal in themselves, usually filled with veggies and protein you don't need to add anything else to the one-bowl dinner.

    Coconut rice served with fresh mangos is a satisfying ending to a spicy meal or if you're serving anything grilled.

    • Spam Fried Rice
    • Restaurant Style Mexican Rice
    • Chinese Take Out Fried Rice
    • How to Make an Easy Curry Risotto
    • Spicy Dirty Rice – Rice, and Beans
    • Coconut Rice with Fresh Mangoes

    ➽ Did you make this recipe? I love to see what's going on in your kitchen. Please show me what you're cooking. 🍳 Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a five ★ review and a comment!

    risotto recipe garnished with parmesan and parsley
    Favorite Saved!

    Risotto Recipe

    Laura Reigel
    This is a wonderfully versatile dish. At its core, risotto is made with aromatics, rice, wine, stock, and parmesan cheese. It's fantastically simple to make and can be made with a variety of different vegetables and even meat.
    PRINT PIN SAVE SAVED
    Prep Time 10 mins
    Cook Time 30 mins
    Course Side Dish
    Cuisine Italian
    Servings 11
    Calories 170 kcal

    Ingredients
      

    • 1 tablespoon olive oil
    • ¼ cup shallot finely diced
    • 2 cups arborio rice
    • ½ cup dry white wine
    • 6 cups chicken broth keep simmering in a pan
    • ¼ cup parmesan cheese grated
    • ½ teaspoon saffron optional
    • parsley minced, for garnish
    Prevent your screen from going dark

    Instructions
     

    • Warm the stock in a medium saucepan. You'll want to keep it warm the whole time.
    • Sauté the aromatics in a little olive oil in a large skillet.
    • Add the arborio rice when the shallots are translucent and aromatic add the rice. Sauté so that the grains are coated in olive oil.
    • Add the wine and cook until all the wine is absorbed. Make sure to cook the wine long enough to burn off the alcohol. You want the flavor of the wine but not the booziness of it.
    • Start adding the broth. When the wine is completely absorbed add one ladle of warm broth. Stir until the broth is completely absorbed. Then continue to add the broth one ladle at a time making sure to stir continuously and that each ladle is absorbed before adding the next ladleful.
    • Add the parmesan. When all the broth is absorbed, remove the risotto from the heat and add in the parmesan cheese. Stir to combine.
    • Garnish with fresh parsley and more parmesan.

    Laura's Tips + Notes

    Other Variations
    Vegetables
    To add vegetables to a risotto sauté them in the skillet before adding the rice. You can use a vegetable broth that complements your choice of vegetables or stick with chicken broth. A few classic vegetable additions are:
    • Mushrooms
    • Butternut Squash
    • Asparagus
    • Peas
    • Pumpkin
    Seafood
    Seafood is a delicious addition to risotto. Saffron pairs nicely with most seafood. Use a seafood stock, if you have it. Some seafood that works great in this recipe is:
    • Shrimp
    • Lobster

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 170kcalCarbohydrates: 31gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 2mgSodium: 507mgFiber: 1gSugar: 1gCalcium: 39mgIron: 2mg
    Keyword risotto
    DID YOU MAKE THIS RECIPE?Snap a 📸 and share it. Tag me @foodologygeek and don't forget to hashtag #foodologygeek!

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    About Laura Reigel

    Laura is the owner and CEO of Foodology Geek. She holds a degree in Physiology and Neuroscience as well as a Certification as a Nutrition Coach. Laura uses her love of cooking and science to create healthy real food recipes that you'll love eating.

    As a certified recipe hoarder, and meal prep maven Laura is passionate about sharing her love for cooking easy from-scratch recipes. She also shares the occasional family recipe and all of the technical details.

    Reader Interactions

    Comments

    1. Roxanne

      January 29, 2022 at 9:40 am

      5 stars
      OMG this recipe was so good. I was worried that it would be really hard to make but the texture and the flavor were both absolutely delicious.

      Reply
      • Laura Reigel

        February 10, 2022 at 8:44 pm

        Thank you so much for the awesome review of this risotto recipe.

        Reply

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