Risotto- a basic recipe

Ingredients

• Not specifiedonion
• 350 grisotto rice
• 800 mlbroth
• 160 mldry white wine
• 30 ml (2 tbsp)olive oil
• 50 gbutter, divided
• 50 gParmesan cheese
• To tastesalt

Instructions

1. 1

   Dice the onion

   Cut the onion into small cubes.

2. 2

   Heat the broth

   Warm the broth in a separate saucepan.

3. 3

   Soften the onion

   Heat the olive oil and half the butter in a saucepan, then sauté the onion.

4. 4

   Add the rice

   Tip in the rice and stir briefly to coat and combine.

5. 5

   Pour in the wine

   Add the dry white wine gradually, stirring as you do.

6. 6

   Lower the heat

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

7. 7

   Add some broth

   Gradually add a ladleful of the hot broth.

8. 8

   Season lightly

   Add a pinch of salt.

9. 9

   Keep stirring

   Continue stirring, keeping the rice just covered with liquid.

10. 10

    Top up the broth

    Stir and add more broth from time to time.

11. 11

    Check the rice

    After about 25 minutes, check that the rice is 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 hob but leave the saucepan on the hot plate.

14. 14

    Grate Parmesan

    Grate the Parmesan cheese.

15. 15

    Add some cheese

    Stir in half the Parmesan and let the rice stand for about 5 minutes.

16. 16

    Finish and serve

    Season with salt, divide between plates and top with the remaining Parmesan.

What is risotto?

Risotto is an Italian rice dish made by gradually cooking rice with liquid until it becomes tender and creamy. This basic version uses wine, broth, butter and Parmesan for a savoury finish.

The gradual addition of broth and frequent stirring help the rice release starch into the cooking liquid. The result should be creamy, with the grains still offering a slight bite.

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. Parmesan also adds some protein, though the provided nutrition listing gives protein as 0 g per serving. Balance the plate with a serving of vegetables or a simple salad.

Choosing the ingredients

Rice: Use a short-grain risotto variety, such as Arborio or Carnaroli, if available. These grains can absorb liquid while helping create the dish’s characteristic creamy consistency.

Broth and wine: Heat the broth separately so it does not cool the rice when added. Choose a dry white wine, which brings acidity without making the dish sweet.

The gradual broth method

Small additions: Add the hot broth a ladleful at a time rather than pouring it all in at once. Wait until the rice has absorbed much of each addition before topping it up.

Stirring: Stir often and keep the rice just covered with liquid. This helps it cook evenly and release starch, but it need not be stirred continuously without pause.

How to judge doneness

Texture: Begin checking at about 25 minutes, as directed in the method. The grains should be soft on the outside with a slight bite in the centre.

Consistency: The finished risotto should be creamy and loose enough to settle on the plate, not dry or stiff. Add a little more hot broth if it tightens while resting.

Finishing with butter and Parmesan

Butter: Stir in the remaining butter after switching off the hob to give the risotto a smooth finish. Leaving the pan on the hot plate keeps it warm while you complete the recipe.

Parmesan: Add half the grated cheese and let the rice stand for about 5 minutes. The rest goes on top just before serving.

Serving the risotto

Serve it as soon as it is ready, while the texture is creamy. A simple green salad or cooked vegetables make an easy accompaniment.

The recipe does not specify an amount of onion, so add the quantity you prefer or check the original recipe for its intended amount.

Recipe notes & tips

• Keep the broth hot in its separate saucepan while the rice cooks.
• Add the broth gradually so you can control how quickly the rice absorbs it.
• Stir regularly and scrape the bottom of the saucepan to prevent rice sticking.
• Start checking the rice at about 25 minutes rather than relying on the clock alone.
• Grate the Parmesan while the rice is cooking so it is ready for the finish.

Variations

• Use vegetable broth: Choose it for a meat-free version.
• Add mushrooms: Sauté them with the onion for an earthy variation.
• Add peas: Stir them in near the end so they warm through without becoming too soft.
• Try a different cheese: Replace some Parmesan with another hard, savoury cheese.
• Finish with herbs: Scatter chopped parsley over the risotto just before serving.

Common mistakes to avoid

• Adding cold broth: It can slow the cooking; keep the broth hot in a separate saucepan.
• Pouring in all the broth at once: Add it gradually to manage the rice’s texture.
• Boiling too vigorously: Lower the heat so the rice simmers gently.
• Letting the pan dry out: Add another ladleful when the rice is no longer just covered.
• Cooking until completely soft: Check for a slight bite after about 25 minutes.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a saucepan with a splash of broth or water, stirring until hot throughout; the texture will be thicker than when freshly made.

Frequently asked questions