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Creamy risotto in a plate with a fork scooping some. There is few fresh parsley leaves on top of the dish.

How to Make Perfect Risotto (Beginners Guide)

Nataliia
Perfect risotto is all about being luscious, creamy, and flavorful. You can achieve all three by employing the right cooking techniques, selecting the right price, and following a handful of practical tips.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 4
Calories 367 kcal

Equipment

  • 1 saucepan
  • 1 large pan or pot
  • 1 risotto spoon or wooden spoon
  • 1 ladle
  • 1 cheese grater

Ingredients
  

  • 1½ cups Arborio or other risotto rice
  • 4-5 cups low sodium chicken broth
  • ½ cup (optional) dry white wine
  • 1 small onion or shallot, finely chopped
  • 2 garlic cloves, minced
  • ½ cup grated Parmigiano-Reggiano
  • 3 Tablespoons butter
  • to taste salt, pepper

Instructions
 

  • Heat the broth. In a medium saucepan, heat 5 cups of chicken broth and keep it on the lowest heat throughout the whole cooking process.
  • The saute base. In a large pan or a pot, heat 1 Tablespoon of olive oil and 1 Tablespoon of butter over medium heat. Add chopped onion and minced garlic. Saute for about 2-3 minutes over medium heat until translucent and aromatic (but not browned!)
  • Toast the rice. Add 1½ cups of Arborio rice to the pan and stir it to coat the grains. Toast the rice over medium heat for about 2 minutes.
  • Add the wine (optional). Pour in ½ cup of dry white wine and cook it over medium heat, stirring constantly until the wine is absorbed and alcohol evaporated.
  • Add the broth and stir. Begin adding the hot chicken broth, one full ladle at a time, so the rice is covered each time. Stir the rice continuously over the medium-high heat. Let the broth to be almost absorbed before you add more. Continue the process until you use almost all broth (you may need more or less) and the rice is creamy but still has a slight bite in the middle. The process will take about 18-25 minutes.
  • Add butter and cheese. Once the rice is cooked, remove risotto from the heat. Stir in 2 tablespoons of butter and ½ cup of grated Parmigiano-Reggiano.
  • Taste and season. Taste the risotto, add some salt and pepper to taste. Serve and enjoy!

Notes

Rice – Arborio or Carnaroli are one of the most popular type of risotto rise.
Cooking time - the whole process should take between 30-40 minutes.
All nutrition facts are only estimate and should be used for information purposes only.

Nutrition

Calories: 367kcalCarbohydrates: 35.1gProtein: 17.5gFat: 14.4gCholesterol: 12mgSodium: 345mgFiber: 2.5gSugar: 1.5g
Keyword basic parmesan risotto recipe, how to make risotto, perfect risotto, risotto for beginners
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