Classic Risotto Recipe (VIDEO)

 This is our go-to recipe for homemade Risotto. It is a classic Italian side dish with short-grain rice cooked in stock until it’s creamy. Adding parmesan makes it cheesy, decadent, and irresistible. Homemade Risotto is probably the most impressive method for cooking rice. Watch the video tutorial and see how easy it is.

We love Rice from Fluffy White Rice to Shrimp Fried Rice and even Instant Pot Chicken and Rice. If you are a fan of rice recipes and crave interesting sides, this parmesan Risotto recipe is a must-try!

Risotto Recipe

This classic parmesan risotto is a terrific recipe to start with. You can change it up in so many ways to make everything from mushroom risotto to shrimp and even lobster risotto if you’re feeling fancy.

It’s true that a good risotto takes time and you have to be willing to stand over the stove and stir almost constantly, but the good news is that risotto can be made ahead and it reheats well. If you find ways to stay entertained (I put my headphones on and watch an episode of the office on my phone), the time goes by quickly.

Risotto Video

Watch Natasha make this classic Risotto. You will be surprised at how easy it is. Now go forth and impress everyone with your cooking skills.

What is the Secret to a Good Risotto?

There are several things that make differentiate a decent risotto from a great one. Follow these tips for best results:

• High-quality stock – Since the stock is infused into the rice, using homemade chicken stock or a great store-bought stock will give you the best flavor. One of my favorite brands is Kettle & Fire and I find it’s the closest in flavor to homemade.
• Risotto Rice – use a short grain rice that is high in starch and can absorb liquid without becoming mushy. We use Arborio rice, but Carnaroli or Vialone Nano rice are good options.
• Don’t rinse your rice – the starch on the rice helps to create a creamy risotto so you don’t want to rinse it away.
• Patience – add the chicken stock one ladleful at a time and wait for it to incorporate before adding more.
• Cook time – cook the rice to your desired texture. If you like it softer, keep adding more broth at the end. If you like it firmer to the bite, cook it for less time. You’ll know when the texture is right for you by tasting the rice.
• Finishing touches – adding the butter and parmesan at the end transforms this risotto into a decadent side dish and adds tons of flavor.

Ingredients

For the best Risotto, the quality of your ingredients is just as important as the method. Here’s what you will need (scroll down for the full list of ingredients with measurements in the print-friendly recipe card):

• Butter and olive oil – used for sauteeing the onions, plus we add more butter at the end.
• Onion – we use yellow onion and finely chop it up. By the time the rice is done cooking, the onion blends very well into the rice.
• Garlic – adds great flavor. We use a garlic press or grate the garlic so the texture blends better with the rice.
• Chicken stock – use a high-quality low sodium stock, or homemade chicken stock if possible.
• Short-grain rice – Arborio is our rice of choice, but you can use a different short-grain rice such as Italian Vialone Nano or Carnaroli.
• White wine – use a dry white wine that is drinkable and avoid using anything labeled as ‘cooking wine.’ Some good options include chardonnay, Moscato, prosecco, sauvignon blanc.
• Parmesan Cheese – makes the risotto extra creamy and cheesy. Use it in the recipe and to garnish.
• Salt, pepper, and parsley – to season and garnish.

Pro Tip: If your stock is very concentrated, you can swap some of it out with filtered water so it doesn’t end up too salty or overpowering.

How to Make Risotto

1. Heat the stock – In a separate large saucepan, heat your chicken stock to a simmer then reduce to the lowest heat just to keep it very hot without boiling.
2. Cook aromatics – in a heavy pot or dutch oven over medium-low heat, add butter and oil, and sautee onions with salt, stirring with a spatula until softened (do not brown the onions). Add garlic and stir for 30 seconds.
3. Toast rice – add rice, increase to medium heat, and stir for about 3 minutes until the rice is toasted and starting to look translucent.
4. Add white wine – stir in the white wine and continue stirring for 2 minutes or until mostly evaporated.
5. Add stock – using a ladle, add one ladle-full at a time and continue stirring until absorbed before adding another ladle-full. Continue this process until the rice reaches your desired doneness. This takes 20-25 minutes.
6. Add-ins – add the remaining butter and parmesan cheese then season to taste with salt if needed and serve garnished with more cheese and freshly cracked black pepper.

Pro Tip: Take care not to brown your onions, or it will change the final outcome, color and taste of the risotto. Sautee patiently over medium-low heat until the onions are soft and translucent.

Common Questions

Can I Substitute white wine?

White wine adds an extra layer of flavor but if you prefer to make it without alcohol, you can substitute with more chicken stock, vegetable stock or even water.

When is risotto done?

Similar to pasta, you want to cook the rice until it’s al’dente. Taste until the rice is al’dente and just barely crunchy. If you prefer your rice softer, you can add more stock and continue cooking a few more minutes.

How much liquid to rice for risotto? 

Depending on your desired rice tenderness, use 7 to 8 cups of low-sodium chicken stock plus 1 cup of white wine to 2 cups of arborio rice.

Can I substitute chicken stock?

You can use water instead, or substitute half of the stock with water if needed and add salt to taste at the end.

When do you add more stock to the risotto?

Once you can scrape the bottom with a spatula and it holds without easily flowing back, add another ladle of stock. Be careful not to wait too long so it doesn’t burn or scorch on the bottom.

Make-Ahead

• To Refrigerate: Once the risotto has cooled to room temperature, store in an airtight container in the refrigerator for 4 to 5 days.
• Freezing: We don’t recommend freezing risotto since it can change the texture of the rice making it seem hard and grainy.
• To Reheat: Risotto reheats really well. Set a portion in a saucepan and reheat over medium heat with some chicken stock or water, stirring until it’s hot and creamy again.