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Simple Risotto Recipe

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By Snejana Andreeva

on Mar 24, 2024

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Even if you said you didn’t like risotto, I’d Arborio no resentment towards you. Get it? Because risotto is made with Arborio…and harbor sounds like Arborio..and…anyway 😅. I promise you this risotto recipe is definitely better than my puns and will have you feeling like a master chef 🧑‍🍳 with minimal skills and effort . This creamy Italian dish is known for its texture and indulgent flavor, and this simple risotto recipe will rice to the occasion (last pun, I promise!!)

  • Why You’ll Love This Simple Risotto Recipe
  • How to Prepare This Simple Risotto Recipe
  • Origin of Risotto
  • Simple Risotto Recipe Tips
  • Nonna’s Tip 🍚
  • Variations and Substitutions for This Simple Risotto Recipe
  • Other Italian Recipes
  • Best Served With
  • Common Questions
  • Risotto Recipe

Why You’ll Love This Simple Risotto Recipe

Creamy, buttery, and hearty – this risotto has it all. With the rice cooked to tender yet slightly firm perfection, each bite will offer a luxurious creaminess due to the starch release within the cooking process. The rice absorbs the flavor of the broth, and you’re left with a flawlessly savory taste that’s even further enhanced by the richness of the melted Parmigiano cheese. Perfetto 🤌!

How to Prepare This Simple Risotto Recipe

💦 Heat the broth in a pot .

🧈 In a skillet , heat butter and oil. Sauté onions and garlic until translucent.

🍷 Add wine and cook until evaporated.

🍚 Add Arborio rice and cook briefly.

🔥 Gradually add broth, stirring often until rice is al-dente.

⏲️ Total cooking time is around 30 minutes with about 6 cups of broth.

🧀 Remove from heat, stir in butter and Parmigiano cheese.

🍄 Optional: Add sautéed mushrooms.

🌿 Garnish with chives or parsley before serving on warm plates. Enjoy!

Origin of Risotto

Risotto is a Northern Italian 🇮🇹 dish made by cooking rice with broth until it reaches a creamy consistency. Rice was first introduced in Italy by the Moors and Saracens who settled in Europe, and it was first grown in Sicily in the 13th century. From there, it spread to Naples and later to the Po valley in Northern Italy. Over time, rice became a staple ingredient in Italian cooking, which gave rise to the creation of risotto!

Since the 1800s, cookbooks have mentioned risotto alla Milanese as one of the most famous risotto dishes. To make risotto, medium or short-grained rice 🍚 is traditionally used, with Arborio rice being the most commonly called for.

Simple Risotto Recipe Tips

  1. Always use warm stock or broth.
  2. Use a wide pan so that the rice cooks evenly.
  3. Use Arborio rice , not long-grain rice like jasmine or basmati.
  4. Toast the rice for a few minutes before adding to the pan.
  5. Be sure to stir the risotto, but not too much!
  6. Deglaze the pan with a crisp, dry white wine.

Nonna’s Tip 🍚

Add one ladle at a time only until the rice has absorbed all of the liquid. Please use medium heat only as you stir. The whole process should take about 30 minutes.

Simple Risotto Recipe - 3

Variations and Substitutions for This Simple Risotto Recipe

Remember to adjust quantities and cooking times accordingly when making substitutions or additions to your Simple Risotto Recipe to ensure a balanced and delicious dish!

  1. Experiment with different 🌿 herbs and seasonings like thyme, sage, rosemary, or even a pinch of saffron for added flavor.
  2. For a creamier texture, you can add a splash of heavy cream or coconut milk towards the end of cooking.
  3. While Parmigiano 🧀 cheese is classic for risotto, you can experiment with other cheeses like Pecorino Romano, Gruyère, or Fontina.
  4. Include a protein option like cooked chicken, 🦐 shrimp, scallops, or sausage to make the risotto heartier.
  5. Aside from mushrooms, you can add other vegetables like peas, asparagus, roasted bell peppers, or 🥬 spinach to the risotto.
  6. Instead of using 🐔 chicken broth, you can use vegetable broth for a vegetarian version of the risotto.

Other Italian Recipes

A white bowl filled with classic carbonara spaghetti, topped with crispy bacon pieces and grated cheese, with a fork resting on the side. - 4 A white bowl filled with classic carbonara spaghetti, topped with crispy bacon pieces and grated cheese, with a fork resting on the side. - 5

Carbonara

20 mins

A close-up of Easy Pastina Soup, featuring a bowl filled with small pasta, possibly orzo, in a golden broth. A spoon lifts some pasta, and the comforting soup is garnished with chopped herbs. - 6 A close-up of Easy Pastina Soup, featuring a bowl filled with small pasta, possibly orzo, in a golden broth. A spoon lifts some pasta, and the comforting soup is garnished with chopped herbs. - 7

Easy Pastina Soup

50 mins

A close-up of a white bowl filled with creamy, cooked orzo pasta—also known as pastina—topped with grated cheese, with a spoon lifting a portion. - 8 A close-up of a white bowl filled with creamy, cooked orzo pasta—also known as pastina—topped with grated cheese, with a spoon lifting a portion. - 9

Pastina

12 mins

A wooden bowl filled with Grinder Pasta Salad, topped with chopped lettuce, tomatoes, salami, green olives, banana peppers, and creamy Italian dressing. - 10 A wooden bowl filled with Grinder Pasta Salad, topped with chopped lettuce, tomatoes, salami, green olives, banana peppers, and creamy Italian dressing. - 11

Grinder Pasta Salad

25 mins

Best Served With

  • A crusty bread like my No Knead Peasant Bread
  • Roasted or grilled vegetables such as asparagus, zucchini, or 🫑 bell peppers
  • A crisp white wine such as Pinot Grigio or Sauvignon Blanc
  • A light-bodied red wine 🍷 like Pinot Noir

Common Questions

Due to its high starch content, Arborio rice traditionally produces a creamy texture when cooked, making it the preferred choice for risotto.

Risotto typically takes about 30 minutes to cook, with the gradual addition of broth and stirring until the rice reaches an al-dente texture.

Yes, you can experiment with different cheeses such as Pecorino Romano, Gruyère, or Fontina for varied flavor profiles.

You can make this recipe vegetarian by using vegetable broth instead of chicken broth and omitting any meat-based additions

While it’s best to serve risotto immediately, you can prepare it ahead of time and gently reheat it with a bit of extra broth to revive its creamy texture.

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Video

Equipment

  • ▢ Nakiri Knife
  • ▢ Measuring Cups + Spoons
  • ▢ Liquid Measuring Cup
  • ▢ Redmond Real Salt
  • ▢ Cutting Board
  • ▢ Cast Iron Pot
  • ▢ Ceramic Pans

Ingredients

On Heat

  • ▢ 1 tablespoon butter
  • ▢ ½ tablespoon olive oil
  • ▢ ½ onion or shallot , finely diced
  • ▢ 3 garlic cloves , minced
  • ▢ ½ cup white wine , dry
  • ▢ 1 cup Arborio rice
  • ▢ pinch salt , to taste
  • ▢ 6 cups unsalted broth , veg or chicken

Off Heat

  • ▢ 2 tablespoons butter
  • ▢ ½ cup Parmigiano Reggiano

Instructions

  • ▢ Add the broth to a pot and heat it up. It’s essential to have the broth hot for this recipe.
  • ▢ In a large skillet on medium heat, add the butter and oil. When the butter and oil shimmer, sauté the onions + garlic for 1-2 minutes.
  • ▢ Now, add the wine and let it cook off completely. There should be no liquid left in the pan and the onions should be jammy.
  • ▢ Add the Arborio rice (unwashed) and let it cook for a few minutes as you stir.
  • ▢ Now, add one ladle of broth to the rice as you stir every 20 seconds or so.
  • ▢ When the rice has absorbed the broth, add another ladle and repeat this step until the risotto is al-dente.
  • ▢ The risotto will take about 6 cups of broth in total and 30 minutes to cook.
  • ▢ When the risotto has cooked, take it off the heat and add 2 tablespoons of butter + freshly and finely grated Parmigiano cheese.
  • ▢ Optionally, you can mix in sautéed mushrooms to make this a mushroom risotto.
  • ▢ Garnish with chives or parsley, and serve on a warm plate. Enjoy!

My Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Risotto

Equipment

  • Nakiri Knife
  • Measuring Cups + Spoons
  • Liquid Measuring Cup
  • Redmond Real Salt
  • Cutting Board
  • Cast Iron Pot
  • Ceramic Pans

Ingredients

On Heat

  • 1 tablespoon butter
  • ½ tablespoon olive oil
  • ½ onion or shallot finely diced
  • 3 garlic cloves minced
  • ½ cup white wine dry
  • 1 cup Arborio rice
  • pinch salt to taste
  • 6 cups unsalted broth veg or chicken

Off Heat

  • 2 tablespoons butter
  • ½ cup Parmigiano Reggiano

Instructions

  • Add the broth to a pot and heat it up. It’s essential to have the broth hot for this recipe.
  • In a large skillet on medium heat, add the butter and oil. When the butter and oil shimmer, sauté the onions + garlic for 1-2 minutes.
  • Now, add the wine and let it cook off completely. There should be no liquid left in the pan and the onions should be jammy.
  • Add the Arborio rice (unwashed) and let it cook for a few minutes as you stir.
  • Now, add one ladle of broth to the rice as you stir every 20 seconds or so.
  • When the rice has absorbed the broth, add another ladle and repeat this step until the risotto is al-dente.
  • The risotto will take about 6 cups of broth in total and 30 minutes to cook.
  • When the risotto has cooked, take it off the heat and add 2 tablespoons of butter + freshly and finely grated Parmigiano cheese.
  • Optionally, you can mix in sautéed mushrooms to make this a mushroom risotto.
  • Garnish with chives or parsley, and serve on a warm plate. Enjoy!

Video

Nutrition

Risotto https://themodernnonna.com/simple-risotto-recipe/ March 24, 2024