This recipe was automatically generated and is waiting for our culinary review. The instructions and ingredients are complete and ready to use, but we have not reviewed or tested it yet. Try it out and tell us what you think. Your feedback will help us make it even better!
Ingredients
- 1.5 cups Arborio rice (or Carnaroli rice)
- 4 to 5 cups chicken stock (or vegetable stock, kept warm)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 0.5 cup dry white wine (or additional stock)
- 0.5 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Optional add-ins: frozen peas, mushrooms, leftover cooked chicken, spinach, or any vegetables you have
Before you start
Equipment You'll Need
- Large heavy-bottomed pan or Dutch oven
- Separate pot for warming stock
- Ladle
- Wooden spoon or silicone spatula
- Knife and cutting board
Safety Tips & Important Notes
Follow these for best results and safety.
- Keep the stock warm throughout cooking. Cold stock will slow down the cooking process and affect texture.
- Stir frequently but you don't need to stir constantly. Every 30 seconds or so is sufficient.
- The rice is done when it's creamy and al dente, not mushy. Taste as you go.
- Don't rush the process by adding too much liquid at once. Patience creates the creamy texture.
- If you run out of stock before the rice is done, use hot water.
- The final consistency should be all'onda (wave-like), meaning it flows slowly when the pan is tilted.
Instructions
-
Heat the stock in a separate pot and keep it warm over low heat throughout the cooking process.
-
In a large, heavy-bottomed pan or Dutch oven, heat 2 tablespoons butter and the olive oil over medium heat.
-
Add the diced onion and cook until softened and translucent, about 4 to 5 minutes. Add garlic and cook for 1 minute more.
-
Add the Arborio rice and stir constantly for 2 to 3 minutes until the grains are well-coated and slightly translucent around the edges (this is called toasting).
-
Pour in the white wine and stir until it is completely absorbed by the rice.
-
Add one ladle of warm stock (about 0.5 cup) to the rice, stirring frequently until the liquid is almost completely absorbed.
-
Continue adding stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process takes about 20 to 25 minutes.
-
If using add-ins like vegetables or proteins, stir them in during the last 5 minutes of cooking.
-
Taste the rice after 18 to 20 minutes. It should be tender but still have a slight bite in the center (al dente). If needed, continue adding stock and cooking.
-
When the rice reaches the desired consistency, remove from heat and stir in the remaining 1 tablespoon butter and the Parmesan cheese.
-
Season with salt and black pepper to taste. The risotto should be creamy and flow slightly when spooned onto a plate.
-
Serve immediately while hot, garnished with additional Parmesan if desired.
Chef's notes
Risotto is best served immediately as it continues to absorb liquid and thicken as it sits.
Leftover risotto can be refrigerated for up to 3 days, though it will lose its creamy texture.
Reheat leftovers gently with a splash of stock or water to restore some creaminess.
Transform leftover risotto into arancini (fried rice balls) for a delicious second meal.
Common improvisations: mushroom risotto (add sautéed mushrooms), spring risotto (add peas and asparagus), or lemon risotto (add lemon zest and juice at the end).
Want More Recipes?
Browse our full collection of recipes with detailed instructions, tips, and Chef Betty's expert guidance.