Basic risotto recipe

Ingredients

• 350 grisotto rice
• 800 mlstock
• 160 mldry white wine
• 30 ml (2 tbsp)olive oil
• 50 gbutter
• 50 gParmesan
• to tastesalt

Instructions

1. 1

   Dice the onion

   Cut the onion into small dice.

2. 2

   Heat the stock

   Warm the stock in a separate pan.

3. 3

   Soften the onion

   In a saucepan, gently cook the onion in the olive oil and half of the butter.

4. 4

   Add the rice

   Stir in the rice and mix briefly with the onion and fat.

5. 5

   Pour in wine

   Add the white wine gradually, stirring as you pour.

6. 6

   Lower the heat

   Reduce the heat so the rice simmers gently rather than boiling.

7. 7

   Add hot stock

   Add a ladleful of hot stock to the rice.

8. 8

   Season lightly

   Add a pinch of salt.

9. 9

   Stir the rice

   Stir, keeping the rice only just covered with liquid.

10. 10

    Top up gradually

    Keep stirring and adding more stock as needed.

11. 11

    Check the rice

    After about 25 minutes, the rice should be cooked, soft with a slight bite.

12. 12

    Stir in butter

    Add the remaining butter and stir it through.

13. 13

    Rest off heat

    Turn off the heat but leave the pan on the still-hot hob.

14. 14

    Grate Parmesan

    Grate the Parmesan.

15. 15

    Add half Parmesan

    Stir half of the Parmesan into the rice, then leave it to stand for about 5 minutes.

16. 16

    Adjust the seasoning

    Taste and add salt as needed.

17. 17

    Serve the risotto

    Divide the risotto between plates and scatter over the remaining Parmesan.

What is risotto?

Risotto is a northern Italian rice dish, known for its creamy consistency and grains that remain tender with a little bite. Rather than being boiled in a large quantity of water, the rice is cooked gradually with stock.

This version follows that familiar method and finishes the rice with butter and Parmesan. The ingredient list does not give an amount for the onion, although the method calls for one.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 0g protein, 0g carbs, 0g fat.

The rice supplies most of the carbohydrates, while the butter, olive oil and Parmesan contribute much of the fat; the Parmesan also provides some protein. For a more balanced plate, serve the risotto with a generous portion of vegetables or salad.

The rice and stock

Rice choice: Use risotto rice, such as Arborio or another short-grain variety intended for risotto. Its starch helps give the finished dish its characteristic creamy texture.

Hot stock: Keep the stock warm while the rice cooks. Adding it hot helps maintain a steady, gentle simmer.

Build the flavour

Onion: The method starts by softening diced onion in olive oil and half the butter. Keep the heat moderate so it softens without browning.

Wine: Add the dry white wine gradually, stirring it through the rice before continuing with the stock.

Keep a gentle simmer

Heat: Once the wine is added, turn the hob down so the rice simmers lightly rather than boiling. A hard boil can make it harder to cook the grains evenly.

Liquid: Add stock a ladle at a time, keeping the rice just covered. Stir frequently and add more as the liquid is absorbed.

Check the texture

Doneness: The method gives about 25 minutes as a guide after cooking begins. Taste the rice; it should be soft but still have a slight bite.

Finish: Stir in the remaining butter and half the Parmesan, then let the risotto stand for about 5 minutes on the switched-off, still-hot hob.

Serve it simply

As a main: Serve the risotto freshly made, with the remaining Parmesan scattered over each plate. A crisp green salad makes a fresh contrast.

As a side: It also works alongside roasted vegetables or a simple vegetable dish. Keep accompaniments straightforward so the creamy rice remains the focus.

Recipe notes & tips

• Warm the stock before adding it to the rice.
• Keep the risotto at a gentle simmer rather than letting it boil.
• Add stock gradually and stir often so the rice cooks evenly.
• Taste the grains near the end of cooking to check for a slight bite.
• Grate the Parmesan just before stirring it in for an even finish.

Variations

• Add mushrooms: Cook sliced mushrooms separately and fold them through near the end.
• Use vegetable stock: Choose vegetable stock to keep the dish vegetarian.
• Add peas: Stir in peas towards the end of cooking so they stay bright.
• Finish with lemon: Add a little lemon zest at the end for a fresh note.
• Include herbs: Scatter chopped parsley over the plated risotto.

Common mistakes to avoid

• Boiling the rice hard: Lower the heat to keep it at a gentle simmer.
• Adding cold stock: Warm the stock first so the cooking stays steady.
• Pouring in all the stock: Add it gradually, keeping the rice just covered.
• Walking away from the pan: Stir regularly and check the liquid as the rice cooks.
• Overcooking the grains: Start tasting near the 25-minute mark and stop when they are soft with a slight bite.

How to store

Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 2 days. Reheat in a pan with a splash of water or stock, stirring until piping hot; the texture may be less creamy than when freshly made.

Frequently asked questions