I still remember the first time I made this risotto recipe at home. I was honestly surprised at how simple it was once I understood the technique. The texture turned out perfectly creamy, and the flavor was rich without being heavy.
Stirring it slowly felt almost relaxing, and the result was completely worth it. Now, whenever I want something cozy and impressive, this is the dish I turn to.
Ingredients
Here’s everything you’ll need to make this creamy risotto recipe. Each ingredient plays an important role in creating that classic velvety texture.
- 4 cups chicken broth – Warm broth blends smoothly into the rice and helps it cook evenly. Always keep it heated on the stove while cooking.
- 2 tablespoons olive oil – Adds a light base flavor and prevents sticking. Use good-quality olive oil for better taste.
- 2 tablespoons unsalted butter – Gives richness and that classic silky finish at the end.
- 1 small yellow onion, finely diced – Provides sweetness and depth. Dice it very small so it melts into the rice.
- 2 cloves garlic, minced – Fresh garlic gives better flavor than pre-minced versions.
- 1 cup Arborio rice – This short-grain Italian rice is essential. It releases starch as it cooks, which creates the creamy texture. Do not rinse it.
- ½ cup dry white wine – Adds acidity and balance. Choose a wine you would enjoy drinking.
- ½ cup freshly grated Parmesan cheese – Freshly grated melts better and tastes richer than pre-shredded.
- ½ teaspoon salt – Adjust based on the saltiness of your broth.
- ¼ teaspoon black pepper – Adds mild warmth and balance.
- 1–2 tablespoons fresh parsley (optional) – Adds a pop of color and freshness at the end.
Note: This quantity serves approximately 4 people as a side dish or 2–3 people as a main course.
Variations
Risotto is wonderfully versatile. You can easily adapt it to suit your taste or dietary needs.
- Dairy-free option: Replace butter with extra olive oil and use nutritional yeast instead of Parmesan for a similar savory flavor.
- Vegetarian version: Swap chicken broth for high-quality vegetable broth.
- Mushroom risotto: Sauté sliced mushrooms separately and stir them in before adding the cheese.
- Seafood twist: Add cooked shrimp or scallops at the end for a restaurant-style finish.
- Lemon herb version: Stir in fresh lemon zest and extra herbs for brightness.
Cooking Time
Here’s how long this risotto recipe will take from start to finish:
- Prep Time: 10 minutes
- Cooking Time: 25–30 minutes
- Total Time: About 35–40 minutes
Equipment You Need
- Medium saucepan – Keeps broth warm while you cook the rice.
- Large skillet or heavy-bottomed pan – Ensures even cooking and prevents scorching.
- Wooden spoon – Ideal for gentle stirring without breaking the rice.
- Ladle – Helps add broth gradually and evenly.
- Cutting board and knife – For finely chopping onion and garlic.
How to Make Risotto Recipe?
Making risotto is all about patience and gradual cooking. I promise it’s easier than it sounds once you get the rhythm right.
Step 1: Warm the Broth
Start by pouring your chicken broth into a saucepan and placing it over low heat. It should stay warm throughout the cooking process but not boil. Adding warm broth helps the rice cook evenly and maintain a smooth texture. Cold broth can shock the rice and slow the cooking process.
Step 2: Sauté the Aromatics
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the finely diced onion and cook until soft and translucent, about 4–5 minutes. Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it brown.
Step 3: Toast the Rice
Add the Arborio rice directly to the pan with the onions and garlic. Stir continuously for about 1–2 minutes so the grains become lightly toasted and coated in oil. This step enhances flavor and helps the rice absorb liquid gradually.
Step 4: Add the Wine
Pour in the dry white wine and stir gently. Allow it to simmer until mostly absorbed, which usually takes 1–2 minutes. The wine adds depth and balances the richness of the final dish.
Step 5: Gradually Add Broth
Using a ladle, add about ½ cup of warm broth to the rice and stir frequently. Let the liquid absorb before adding more broth. Continue this process, adding broth in small amounts and stirring often, until the rice is tender with a slight bite in the center.
Step 6: Finish with Butter and Cheese
Once the rice is creamy and cooked through, remove the pan from heat. Stir in the remaining butter and freshly grated Parmesan cheese. Season with salt and pepper to taste, and sprinkle with parsley if desired before serving immediately.
Additional Tips for Making This Recipe Better
After making this recipe many times, I’ve learned a few tricks that really improve the final result:
- I always keep the broth gently simmering because warm broth blends much more smoothly into the rice.
- I never rinse the Arborio rice since the starch is what creates the creamy texture.
- I stir frequently but not aggressively; gentle stirring releases starch without breaking the grains.
- I taste the rice toward the end to ensure it’s al dente and not mushy.
- I always grate Parmesan fresh because it melts better and tastes far superior.
How to Serve Risotto Recipe?
Risotto is best served immediately while it’s creamy and warm. Spoon it into shallow bowls and gently tap the bowl to spread it evenly for a restaurant-style look. Garnish with extra Parmesan, freshly cracked black pepper, and a sprinkle of parsley for color.
You can serve this risotto as a main dish with a crisp green salad on the side. It also pairs beautifully with roasted chicken, grilled salmon, or sautéed vegetables. For a special touch, drizzle a little high-quality olive oil over the top before serving.
Nutritional Information
Here’s a general overview per serving (approximate values):
- Calories: ~350–400 kcal
- Protein: ~10–12g
- Carbohydrates: ~45–50g
- Fat: ~15–18g
Make Ahead and Storage
Storing
Store leftover risotto in an airtight container in the refrigerator. It will stay fresh for up to 3–4 days. The texture will thicken as it cools.
Freezing
You can freeze risotto, but the texture may slightly change. Place it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To restore creaminess, reheat gently on the stove over low heat. Add a splash of broth or water while stirring to loosen it up. Avoid microwaving on high, as it can dry out the rice.
Why You’ll Love This Recipe?
This risotto recipe quickly became one of my favorite comfort meals, and here’s why I think you’ll love it too:
- Easy yet impressive – It looks fancy but uses simple ingredients and basic cooking techniques.
- Ultra creamy texture – The slow addition of broth creates that luxurious, restaurant-quality consistency.
- Customizable flavors – You can easily add vegetables, seafood, or herbs to make it your own.
- Perfect for any occasion – It works for cozy weeknight dinners or special gatherings.
- Comfort food at its best – Every bite feels warm, rich, and satisfying.
If you’ve never tried making risotto at home, I truly encourage you to give this recipe a chance. Once you understand the simple technique, it becomes a comforting dish you’ll want to make again and again.