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Ingredients
- 1 cup arborio rice (or any short-grain white rice)
- 4 cups chicken or vegetable broth
- 1 small onion, finely chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup white wine (or additional broth)
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Optional: 1 cup frozen peas or mushrooms
Before you start
Equipment You'll Need
- Large skillet or heavy-bottomed pot
- Small pot for heating broth
- Wooden spoon or silicone spatula
- Measuring cups
- Knife and cutting board
Safety Tips & Important Notes
Follow these for best results and safety.
- Don't worry if your risotto is stickier than traditional versions—this is a learning recipe focused on technique over perfection.
- Stirring frequently (but not constantly) helps release starch and creates creaminess.
- Keep the broth warm so it doesn't cool down the rice when added.
- If you run out of broth before the rice is tender, just add warm water.
- The rice should be creamy and flow slightly when spooned onto a plate, not stiff or dry.
Instructions
-
Heat the broth in a small pot and keep it warm on low heat throughout cooking.
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In a large skillet or pot, heat 1 tablespoon butter and the olive oil over medium heat.
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Add the chopped onion and cook until soft and translucent, about 3 to 4 minutes.
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Add the rice and stir to coat with the oil and butter, toasting for 1 to 2 minutes until edges become slightly translucent.
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Pour in the wine and stir until it's mostly absorbed by the rice.
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Add 1 cup of warm broth to the rice and stir occasionally until most of the liquid is absorbed, about 5 minutes.
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Continue adding broth 1/2 cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding more.
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After about 20 to 25 minutes, taste the rice. It should be tender but still have a slight bite in the center.
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If adding vegetables, stir them in during the last 5 minutes of cooking.
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Remove from heat and stir in the remaining butter and Parmesan cheese until creamy and well combined.
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Season with salt and pepper to taste, then let rest for 2 minutes before serving.
Chef's notes
Best served immediately while hot and creamy.
Leftovers can be refrigerated for up to 3 days and reheated with a splash of broth or water.
Leftover risotto can be shaped into balls, breaded, and fried to make arancini.
As you gain confidence, experiment with additions like sautéed mushrooms, roasted butternut squash, or fresh herbs.
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