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Ingredients
- 1.5 cups Arborio rice (or Carnaroli rice)
- 4 to 5 cups chicken or vegetable broth
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 0.5 cup dry white wine (or additional broth)
- 0.5 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Optional add-ins: mushrooms, peas, asparagus, cooked chicken, or herbs
Before you start
Equipment You'll Need
- Large heavy-bottomed pan or Dutch oven
- Saucepan for warming broth
- Ladle
- Wooden spoon or spatula
- Grater for Parmesan cheese
Safety Tips & Important Notes
Follow these for best results and safety.
- Keep the broth warm throughout cooking; cold broth will slow down the cooking process and affect texture.
- Stir frequently but not constantly; the rice needs some time undisturbed to release starch and create creaminess.
- The risotto should have a flowing, creamy consistency when done, not thick or dry.
- If you run out of broth before the rice is tender, use warm water to finish cooking.
- The final consistency should be all'onda (like a wave) when you shake the pan.
Instructions
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Heat the broth in a saucepan and keep it warm over low heat throughout the cooking process.
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In a large, heavy-bottomed pan or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat.
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Add the diced onion and cook for 3 to 4 minutes until softened and translucent, then add the garlic and cook for 1 minute more.
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Add the Arborio rice and stir constantly for 2 to 3 minutes until the grains are coated and slightly toasted at the edges.
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Pour in the white wine and stir until it is completely absorbed by the rice.
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Add one ladleful (about 0.5 cup) of warm broth to the rice and stir frequently until the liquid is almost completely absorbed.
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Continue adding broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next, for about 18 to 22 minutes total.
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Taste the rice after 18 minutes; it should be tender but still have a slight bite (al dente) in the center.
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When the rice is cooked to your liking and the mixture is creamy, remove from heat and stir in the remaining 2 tablespoons of butter and the Parmesan cheese.
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Season with salt and pepper to taste, stir vigorously for 30 seconds to create a creamy consistency, and serve immediately.
Chef's notes
Risotto is best served immediately as it continues to thicken as it sits.
If reheating leftovers, add a splash of broth or water and stir gently over low heat.
Common improvised add-ins: sauté mushrooms with the onions, stir in frozen peas during the last 5 minutes, add roasted vegetables at the end, or fold in cooked proteins like shrimp or chicken.
For a vegetarian version, use vegetable broth and skip the Parmesan or use a vegetarian alternative.
The key to improvisation is timing: add quick-cooking ingredients near the end, pre-cook heartier vegetables separately.
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