Name: How to Make Risotto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 4 cups broth; 1 tbsp extra virgin olive oil; 3 tablespoons butter; 0.5 sweet onion; 1.5 cups arborio rice; 0.5 cup dry white wine; 0.75 cup Parmesan cheese; 1 tbsp fresh herbs; Salt and black pepper

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How to Make Risotto

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Ingredients

Warning0 allergens identified

How to Make Risotto

4 cups brothI usually use a good vegetable broth but any broth you prefer will work well here

1 tbsp extra virgin olive oil

3 tablespoons butterdivided

½ sweet onion

1 ½ cups arborio ricesometimes labeled as “risotto rice”

½ cup dry white wine

¾ cup Parmesan cheesegrated

1 tbsp fresh herbschopped (I really like Italian Parsley or thyme in this)

Salt and black pepperto taste

Instructions

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Instructions

In a medium saucepan, place the broth over medium heat and bring to a very gentle simmer. Once it’s bubbling around the edges, lower the heat to low and leave on the heat. We want the broth to stay hot so that it doesn’t bring down the temperature of the risotto as we slowly add it to the dish.

Heat the olive oil and 1 tablespoon of the butter in a dutch oven or large skillet over medium heat. Once hot, add in the onion and sauté for 3 minutes. Add the rice, stir, and cook until translucent, about 3 more minutes.

Stir in the white wine (or additional broth). Cook, stirring often, until the wine is almost completely absorbed.

ONE ladle-full at a time, slowly add in the broth. DO NOT add more broth until the previous ladle-full has been completely absorbed by the rice. It takes a few minutes each time. See video for reference.

You can cook the risotto so that most/all of the liquid has been absorbed OR you can stop cooking the risotto so that there’s a decent amount of liquid remaining. I cook most of the liquid out of mine. Check to be sure that the rice is cooked to your desired texture and add a little additional liquid as needed.

Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter (you could skip the butter here as desired but I highly recommend adding it for optimal creaminess!) plus the parmesan cheese. Mix until combined and the cheese is fully melted and incorporated into the rice.

Serve with fresh herbs, desired toppings and ENJOY

Notes

Store leftovers in an airtight container, in the fridge, and enjoy within about two days. It does not freeze well.

To reheat, microwave for about a minute and then in 30 second intervals until warm. You may want to add a little extra butter and a splash of white wine or water to refresh the risotto.

Nutrition

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Tips & Tricks (5)

Toast Your Rice First 🍚
Before adding any liquid, toast the arborio rice in butter and olive oil for 1-2 minutes to seal the starches and create a firmer, more distinct texture in the finished risotto.
Keep Broth Simmering Hot 🔥
Always maintain your broth at a gentle simmer in a separate pot; adding cold broth will stop the cooking process and result in uneven, starchy risotto instead of creamy rice.
Add Wine at the Right Moment 🍷
Pour in the dry white wine after toasting the rice and let it completely absorb before adding any broth; this builds flavor layers and prevents the wine's acidity from overpowering the dish.
Master the Mantecatura Finish 🧈
In the final 30 seconds, vigorously stir in cold butter and grated Parmesan cheese off heat to create the signature creamy consistency—this technique is what separates restaurant-quality risotto from ordinary rice.
Test for Creamy Doneness 👌
Rice should be al dente with a slight firmness in the center, and the finished risotto should flow slowly across your plate like lava when plated; if it's too thick, add a splash of hot broth.