Risotto
Risotto is a classic Italian dish — creamy rice cooked with broth until soft, with a variety of optional ingredients such as mushrooms, seafood, vegetables, meat and cheese. Suitable for a vegetarian diet if using vegetable broth.
Ingredients
- 1 cuparborio rice
- 1 smallonion
- 2 clovesgarlic
- 4 cuphot chicken or vegetable broth
- 1/2 cupdry white wine
- 1/2 cupparmesan
- 2 tbspunsalted butter
- 2 tbspolive oil
- to tastesalt and freshly ground black pepper
- optionalmushrooms, seafood, pumpkin or other ingredients
1 cup = 240 ml
Method
- Heat the broth in a separate saucepan until boiling, then reduce the heat to keep it hot.
- In a deep skillet or thick-bottomed saucepan over medium heat, heat the olive oil. Add the onion and garlic and fry until soft but not golden.
- Add the rice and fry with the onion and garlic for about 2 minutes, making sure each grain is coated with oil. Pour in the wine and cook, stirring, until the wine has completely evaporated.
- Gradually, spoon by spoon, add the hot broth, stirring constantly, until the rice has absorbed all the liquid before adding the next portion. Continue for about 18-20 minutes until the rice is soft but still has a slight firmness in the center.
- When the risotto is almost done, add the butter and grated parmesan. Stir to give a creamy texture. Season with salt and pepper. If using additional ingredients (mushrooms, seafood), fry them separately and add a few minutes before the end. Serve immediately.
FAQ
Constant stirring releases starch from the rice — that starch is what gives risotto its creamy texture without adding cream. If you stop stirring, the rice sticks to the bottom and you lose that silky consistency. This is what sets risotto apart from ordinary rice dishes.
Arborio is the most widely available option. But carnaroli is the professional choice: it holds its shape better and produces a creamier texture. Vialone nano is a third option, popular in northern Italy. Regular long-grain rice won't work — it doesn't have enough starch.
Yes — simply replace the wine with an extra ladleful of stock and a teaspoon of lemon juice. Wine adds acidity and depth, but risotto is still delicious without it. If cooking for children, leave it out without hesitation.
Two reasons: not enough liquid, or overcooked. Risotto should remain slightly fluid — all'onda ('wavy'). Take it off the heat while the rice still looks a little loose: it will finish cooking in the residual heat. And don't hold back on the butter at the end — that's what binds the sauce together.
Yes, but do it properly: add 2–3 tablespoons of stock or water per portion and warm over low heat, stirring constantly. Without extra liquid, reheated risotto turns into a dry lump. In the microwave, cover it and add the same splash of water before heating.
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Comments (3)
Il trucco del risotto è la pazienza. Non bisogna mescolare continuamente come dicono tutti, basta dare una girata ogni tanto e lasciarlo fare
Ризотто не терпит суеты и не терпит лени одновременно. Бульон добавляется по половнику, и да, надо стоять и мешать. Кто наливает весь бульон разом — готовит рисовую кашу, а не ризотто. Рис должен быть арборио или карнароли, обычный длиннозёрный даже не пытайтесь использовать.
Rinse the rice 3-4 times until the water runs clear for risotto. This removes excess surface starch that causes clumping and gluey texture. Two minutes of rinsing, dramatically different results.