Risotto is a creamy Italian rice dish made by slowly adding warm broth to short-grain rice while stirring. The technique releases the rice's starch, giving a rich texture without any cream.
What you'll need
- Wide saucepan or skillet
- Small pot for broth
- Ladle
- Arborio or Carnaroli rice
- Broth
- Onion or shallot
- Butter or olive oil
- White wine (optional)
- Parmesan cheese
Step by step
- Warm the brothHeat about four cups of broth in a small pot and keep it at a low simmer. Adding warm broth keeps the rice cooking steadily.
- Soften the onionMelt a little butter or oil in the wide pan and cook a finely chopped onion or shallot until soft and translucent. Do not let it brown.
- Toast the riceAdd one cup of arborio rice and stir for a minute until the edges look slightly translucent. Toasting builds flavor and helps the grains hold their shape.
- Deglaze with winePour in a splash of white wine if using and stir until it is mostly absorbed. This step is optional but adds brightness.
- Add broth one ladle at a timeAdd a ladle of warm broth, stir often, and wait until it is nearly absorbed before adding more. Repeat for about 18 to 20 minutes.
- Finish with cheeseWhen the rice is creamy but still slightly firm in the center, stir in a knob of butter and grated Parmesan. Season with salt and serve right away.
Handy tips
- Keep the broth warm throughout; cold broth slows the cooking and can make the rice cook unevenly.
- Stir often but not constantly, just enough to release starch and keep it from sticking.
- Serve immediately, since risotto stiffens as it cools.
FAQ
What rice is best for risotto?
Short-grain varieties like Arborio, Carnaroli, or Vialone Nano work best because they release enough starch for creaminess. Long-grain rice will not give the same texture.
Do I really have to stir constantly?
You do not need to stir nonstop, but frequent stirring helps release starch and prevents sticking. Stirring every 30 seconds or so is usually enough.
How do I know when risotto is done?
It should be creamy and flow slightly on the plate, with grains that are tender but have a slight bite in the center. Taste a grain to check.