How to Make Simple Risotto

This is a step by step guide of How to Make Simple Risotto. This is a basic technique that produces perfect results every time. You will see, it is not as time consuming as its reputation suggests.

Once you learn the basics, it can be the basis for delicious dishes where the additions are endless. You can so many things to it, like my Brown Butter Mushroom Sage Risotto or Pumpkin Risotto Stuffed Acorn Squash (pictured below). It is also the dish that keeps on giving because with any leftovers, you can make Risotto Rice Balls (Arancini)

What is risotto?

An Italian, vegetarian rice dish made from ‘risotto rice’, Arborio (or carnaroli) rice. The rice is cooked in pan of shallow liquid (usually stock) that is added in small increments then reduced and absorbed between additions. Stirring the rice while it absorbs the liquid brings out the starch and makes for a lovely creamy dish.

Basic risotto

The basic recipe always starts the same. Chopped shallots or onion is cooked in oil, then the rice is toasted in the oil. White wine is added and reduced then the warm stock is added. Once the stock is all gone, butter and Parmesan cheese is mixed in. Keeping the stock warm ensures there is no drop in temperature in the rice each time you add it and keeps it cooking.

Risotto without wine

To make risotto without wine, simply replace it with more stock/broth.

There is no cream in the making of risotto: You do not need to add any cream or milk to make risotto creamy. The creaminess comes from the method of cooking the rice. Stirring while the stock is being absorbed allows the starch from the rice to thicken and make the dish creamy.

The best pan for risotto: A wide pan with a lot of surface area because you want room for stirring. This is what develops the starch and thickens the risotto and achieve the creamy texture.

Risotto servings

When it comes to servings, a good rule of thumb with risotto is a ratio of 3:1. That would be 3 cups liquid for 1 cup of rice. If you use this rule the risotto will be perfect every time because once all the liquid is absorbed this is the indication that the rice is done.

How much salt? The amount of salt depends on how salty your stock is. I recommend adding the salt according to taste at the end of the dish.

The Liquid: The stock or broth is a personal choice. If you want to make this risotto vegetarian use vegetable stock. I prefer chicken stock because it adds more flavor.

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