Easy Traditional Risotto

Written by
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Linda Larsen
Updated 11/11/20
Traditional creamy risotto in a white dish

 Carlo Speranza / Getty Images
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
417 Calories
13g Fat
62g Carbs
11g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 417
% Daily Value*
Total Fat 13g 17%
Saturated Fat 5g 24%
Cholesterol 16mg 5%
Sodium 846mg 37%
Total Carbohydrate 62g 23%
Dietary Fiber 2g 8%
Protein 11g
Calcium 145mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Risotto is a classic Italian main or side dish that uses short-grain rice. This type of rice, which is quite round and looks very different from long-grain rice, releases lots of starch during cooking so the finished dish is very creamy and rich. This recipe for easy traditional risotto is classic. To make it the best it can be, follow the recipe closely.

You can easily add cooked meat or vegetables to this risotto to make it a main dish. Try gently cooked asparagus, peas, mushrooms, or sausage.

Enjoy this dish with a fresh and crisp green salad dressed with a simple vinaigrette. Some toasted garlic bread on the side is a nice touch.

Ingredients

  • 5 cups chicken broth (warmed)
  • 3 tablespoons olive oil
  • 1 onion (diced)
  • 3 cloves garlic (minced)
  • 2 cups short-grain Arborio rice
  • 1/2 cup dry white wine (or more chicken broth)
  • 1/2 cup Parmesan cheese (freshly grated)
  • 2 tablespoons butter
  • Salt and pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Place chicken broth in a heavy saucepan and bring to a gentle simmer over low heat.

  3. Heat the olive oil in a heavy saucepan over medium heat. Cook the onions and garlic, stirring frequently, until onions become translucent, about 4 to 5 minutes—don't let the vegetables brown.

  4. Stir in the rice and cook over medium heat, stirring constantly, for 3 to 4 minutes until some grains begin to look translucent.

  5. Add the wine or extra 1/2 cup chicken broth. Cook and stir until liquid is absorbed.

  6. Add about 1/2 cup of simmering chicken broth to the rice mixture, stirring constantly and cooking until the liquid is absorbed.

  7. Add more broth, about 1 cup at a time, cooking and stirring until it's absorbed and repeating until the rice is done.

  8. The whole cooking process should take about 20 to 25 minutes. The rice should be tender, but firm in the center (or al dente). Test it by biting into some grains.

  9. When the rice is done, remove the pan from the heat and stir in the cheese and butter and salt and pepper to taste. Stir until melted, then serve.

Tips

  • Make sure the broth or stock you use is warmed. Adding cold liquid to the risotto as it's cooking will slow down the cooking process and may even "shock" the rice so it won't absorb as much liquid. Keep it on low heat and add it a ladle at a time, stirring while the broth is added.
  • The stirring action is necessary to help the rice release starch so the liquid thickens and the risotto is very creamy. The classic recipe calls for adding butter at the very end of cooking time to add some richness, but you can skip this step if you're trying to cut down on dietary fat.
  • Freshly grated Parmesan cheese is a must. Don't even think about using pretreated cheese, especially the cheese in the green can. You have to use the real thing for the best flavor and texture in risotto.