Risotto Recipe

This risotto recipe is a classic Italian favorite made with Arborio rice slowly cooked in warm stock until rich, creamy, and perfectly tender. Finished with butter and Parmesan cheese, it delivers restaurant-quality results at home. This versatile base works beautifully for mushroom risotto recipe, chicken risotto recipe, seafood risotto recipe, or an easy vegetarian risotto recipe. Explore similar recipes like Risotto Recipe for any occasion.

Ingredients

• 2 cups Arborio rice
• 7–8 cups chicken stock or vegetable stock (low sodium), kept hot
• 4 tablespoons unsalted butter, divided
• 1 tablespoon extra virgin olive oil
• ½ medium yellow onion, finely chopped
• 2 garlic cloves, minced or grated
• ½ teaspoon salt (plus more to taste)
• 1 cup dry white wine (optional – see substitution below)
• ½ cup freshly grated Parmesan cheese, plus extra for serving
• Freshly ground black pepper, to taste
• Fresh parsley, finely chopped (optional garnish)

Instructions

1. Heat the stock
   Pour the stock into a saucepan and bring it to a gentle simmer. Reduce the heat to low and keep the stock hot throughout cooking.
2. Cook the aromatics
   In a wide, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of butter with the olive oil over medium-low heat. Add the chopped onion and salt. Cook gently, stirring often, until soft and translucent, about 6–7 minutes. Do not brown. Add garlic and cook for 30 seconds.
3. Toast the rice
   Add the Arborio rice to the pot. Stir continuously for 2–3 minutes until the grains are lightly toasted and slightly translucent around the edges.
4. Deglaze with wine
   Pour in the white wine and stir until it is mostly absorbed, about 2 minutes. This step adds depth of flavor but can be skipped if needed.
5. Add stock gradually
   Begin adding hot stock one ladle at a time, stirring constantly. Allow each addition to absorb almost completely before adding the next. Continue this process for 20–25 minutes, until the rice is creamy and tender but still slightly firm (al dente).
6. Finish the risotto
   Stir in the remaining 2 tablespoons of butter and the Parmesan cheese. Mix until melted and creamy. Taste and adjust seasoning with salt and black pepper.
7. Serve immediately
   Spoon the risotto into warm bowls and garnish with extra Parmesan and parsley, if desired.

Tips and Variations

• Risotto recipe without wine: Replace the wine with an extra ladle of stock and add 1 teaspoon lemon juice for brightness.
• Mushroom risotto recipe: Sauté sliced mushrooms separately and stir them in during the last 5 minutes.
• Chicken risotto recipe: Add cooked, shredded chicken near the end of cooking.
• Seafood or shrimp risotto recipe: Stir in cooked shrimp or seafood during the final 3–4 minutes.
• Vegetarian risotto recipe: Use vegetable stock and add asparagus, pumpkin, or peas for variety.

Preparation Details

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Servings: 6–8
• Cuisine: Italian