Classic Risotto
Creamy, comforting, and made with simple pantry ingredients, classic risotto is a useful Italian recipe to learn. The key is adding warm broth slowly so the rice releases its starch and turns silky without any cream.
- Total time
- 40 min
- Yield
- 4 servings
- Difficulty
- Medium
Prep 10mCook 30mItalianVegetarian Recipes
Classic risotto is a rice dish from northern Italy made by stirring short-grain rice with warm broth. Arborio rice is the common choice because it has enough starch to make the risotto creamy while the center of each grain stays slightly firm.
This version keeps the flavors simple: onion, white wine, vegetable broth, butter, and Parmesan. It works as a cozy vegetarian main with a salad, or as a side for roasted vegetables.
Risotto asks for a little attention, but it is not hard. Keep the broth warm, add it a ladle at a time, and stir often. That slow rhythm is what gives risotto its classic texture.
01What you'll need
Ingredients
10 items · 4 servings
- 5 cups low-sodium vegetable broth
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped, about 1 cup
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup finely grated Parmesan cheese
- 2 tablespoons finely chopped fresh parsley
02How to make it
Step-by-step
1. Warm the broth
Pour the vegetable broth into a medium saucepan and bring it to a gentle simmer over low heat. Keep it warm while you cook the rice. Warm broth helps the rice cook evenly and keeps the risotto from cooling down each time you add liquid.
2. Soften the onion
In a wide, heavy pot or deep skillet, melt 1 tablespoon of the butter with the olive oil over medium heat. Add the chopped onion and cook for 4 to 5 minutes, stirring often, until it looks soft and translucent. Translucent means the onion has turned partly see-through, not browned.
3. Toast the rice
Add the Arborio rice to the pot and stir for 1 to 2 minutes. The grains should be glossy from the fat and smell lightly nutty. This quick toasting step helps the rice hold its shape as it cooks.
4. Add the wine
Pour in the white wine and stir until it is mostly absorbed, about 1 to 2 minutes. The sharp smell of alcohol should soften. If the pot is bubbling too hard, lower the heat slightly.
5. Stir in the broth slowly
Add about 1/2 cup of warm broth to the rice and stir often until most of the liquid is absorbed. Repeat, adding broth 1/2 cup at a time, letting each addition absorb before adding the next. Keep the heat at a steady, gentle simmer, not a hard boil.
6. Check the rice
After about 18 minutes of adding broth, start tasting the rice. It should be creamy on the outside and al dente in the center, which means tender with a small, pleasant firmness. Use all 5 cups of broth if needed; the whole stirring process usually takes 20 to 25 minutes.
7. Finish off the heat
Turn off the heat. Stir in the remaining 1 tablespoon butter, Parmesan, salt, and black pepper. The risotto should look loose and creamy. If it seems too thick, stir in a splash of hot water to relax it.
8. Serve right away
Spoon the risotto into warm bowls and sprinkle with parsley. Serve immediately, while it is soft and flowing. Risotto thickens as it sits, so it is at its best right from the pot.
03From our kitchen
Cook's tips
- Make-ahead note: Risotto is best served fresh. For a head start, chop the onion, grate the Parmesan, and measure the rice before cooking. You can also keep the broth ready in a covered container in the refrigerator.
- Storage: Refrigerate leftover risotto in an airtight container for up to 3 days. It will firm up as it chills because the rice keeps absorbing moisture.
- Reheating: Warm leftovers gently on the stovetop with a splash of broth or water. Stir until creamy again. The texture will be softer than freshly made risotto, but still tasty.
- Rice swap: Arborio is easiest to find, but Carnaroli or Vialone Nano also work well. Avoid long-grain rice, jasmine rice, or basmati rice because they do not release starch in the same way.
- Wine swap: If you do not cook with wine, use 1/2 cup extra vegetable broth plus 1 teaspoon lemon juice. Add the lemon juice near the end so the flavor stays bright.
- Cheese note: Use finely grated Parmesan, not large shreds. Fine cheese melts smoothly and helps the risotto turn creamy instead of stringy.
Cook's note
The salt level in risotto depends heavily on the broth and Parmesan you use. This recipe is written with low-sodium vegetable broth. If your broth or cheese tastes very salty, add the measured salt at the end only after tasting.
04Frequently asked
Questions & answers
Do I have to stir risotto the whole time?
You do not need to stir nonstop, but stir often. Frequent stirring helps the rice release starch, which makes the risotto creamy. It also keeps the rice from sticking to the bottom of the pot.
Why is my risotto still hard after using the broth?
The heat may have been too low, or the rice may need more liquid. Add hot water or more warm broth, 1/4 cup at a time, and keep cooking until the center of the rice is tender with a slight bite.
Can I make classic risotto without wine?
Yes. Replace the wine with 1/2 cup vegetable broth. For a little brightness, stir in 1 teaspoon lemon juice at the end. The flavor will be slightly less complex but still balanced.
Why did my risotto turn gluey?
Risotto can turn gluey if it is overcooked, stirred too aggressively, or left to sit too long before serving. Stop cooking when the rice is just al dente and the mixture is still loose.
Can I add vegetables to this risotto?
Yes. Stir in cooked peas, sautéed mushrooms, roasted asparagus, or spinach near the end. Cook watery vegetables separately first so they do not thin out the risotto too much.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat13 g
- 17%
- Saturated Fat6 g
- 30%
- Cholesterol26 mg
- 9%
- Sodium519 mg
- 23%
- Total Carbohydrate69 g
- 25%
- Dietary Fiber2 g
- 7%
- Total Sugars3 g
- Protein12 g
- 24%
- Vitamin D0.1 mcg
- 1%
- Calcium195 mg
- 15%
- Iron3.9 mg
- 22%
- Potassium399 mg
- 8%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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