Risotto Recipe

This risotto recipe is a timeless Italian classic made with Arborio rice slowly cooked in warm stock until luxuriously creamy and perfectly tender. Finished with butter and freshly grated Parmesan cheese, it delivers rich, restaurant-quality results using simple ingredients and careful technique. This versatile base works beautifully as a mushroom risotto recipe, chicken risotto recipe, seafood risotto recipe, or an easy vegetarian risotto recipe, making it a foundational dish every home cook should master.

Ingredients

• 2 cups Arborio rice
• 7–8 cups chicken stock or vegetable stock (low sodium), kept hot
• 4 tablespoons unsalted butter, divided
• 1 tablespoon extra virgin olive oil
• ½ medium yellow onion, finely chopped
• 2 garlic cloves, minced or grated
• ½ teaspoon salt, plus more to taste
• 1 cup dry white wine (optional)
• ½ cup freshly grated Parmesan cheese, plus extra for serving
• Freshly ground black pepper, to taste
• Fresh parsley, finely chopped (optional garnish)

Instructions

Heat the stock
Pour the stock into a saucepan and bring it to a gentle simmer. Reduce the heat to low and keep the stock hot throughout the cooking process.

Cook the aromatics
In a wide, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of butter with the olive oil over medium-low heat. Add the chopped onion and salt and cook gently, stirring often, until soft and translucent, about 6–7 minutes. Do not allow browning. Add the garlic and cook for about 30 seconds until fragrant.

Toast the rice
Add the Arborio rice to the pot and stir continuously for 2–3 minutes until the grains are lightly toasted and slightly translucent around the edges.

Deglaze with wine
Pour in the white wine and stir until it is mostly absorbed, about 2 minutes. This step adds depth of flavor but may be skipped if preferred.

Add stock gradually
Begin adding the hot stock one ladle at a time, stirring constantly. Allow each addition to absorb almost completely before adding the next. Continue this process for 20–25 minutes until the rice is creamy and tender but still slightly firm in the center (al dente).

Finish the risotto
Stir in the remaining 2 tablespoons of butter and the Parmesan cheese. Mix until fully melted and creamy. Taste and adjust seasoning with additional salt and freshly ground black pepper.

Serve immediately
Spoon the risotto into warm bowls and garnish with extra Parmesan and parsley, if desired.

Tips and Variations

• Risotto recipe without wine: Replace the wine with an extra ladle of stock and add 1 teaspoon of lemon juice for brightness.
• Mushroom risotto recipe: Sauté sliced mushrooms separately and stir them in during the last 5 minutes of cooking.
• Chicken risotto recipe: Add cooked, shredded chicken near the end of cooking.
• Seafood or shrimp risotto recipe: Stir in cooked shrimp or seafood during the final 3–4 minutes.
• Vegetarian risotto recipe: Use vegetable stock and add vegetables such as asparagus, pumpkin, or peas.

Preparation Details

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6–8
Cuisine: Italian