The Best Classic Risotto
Most people don’t realize that making risotto at home is SO easy. 5 ingredients and about 30 minutes is all you need to make the best recipe! This classic risotto is oh-so creamy yet still holds its texture from al dente rice.
Servings: 4 medium servings
Ingredients
- 5-6 cups low-sodium chicken broth
- 1 ½ cups arborio rice
- ⅓ cup grated Parmigiano-Reggiano cheese plus more to garnish
- 1 small yellow onion finely chopped
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
- In a large pot over medium-low heat, add butter, let melt, and then add rice. Toast rice in butter for 3 minutes. Add onion, and cook for 3 more minutes.
- Increase heat to medium-high and add 2 cups of broth. Stirring often, cook rice in broth until rice absorbs about 75% of the broth.
- Then add 1 more cup of broth (cup 3), and cook rice in broth until rice absorbs about 75% of the broth. Stir often.
- Add another cup of broth (cup 4), and cook rice in broth until rice absorbs about 75% of the broth. Stir often.
- Add a last cup of broth (cup 5), cooking rice in broth until rice absorbs about 75% of the broth, stirring often.
- Now it’s time to taste! If rice is not close to al dente, add a ½ cup more of broth and keep cooking and tasting until close to al-dente. You may need to add up to a cup of broth (cup 6) to reach this state. If rice is close to al dente (YAY!), add Parmigiano-Reggiano, and salt and pepper to taste. Keep cooking and stirring until 90% of the liquid is absorbed (about 2-3 more minutes). At that time, remove from heat and serve!
Video
Notes
- You can use vegetable broth if preferred, but I find that chicken broth is more flavorful!
- You can use chicken broth or stock.
- Mix-ins and topping ideas are in the post above! Simple garnishes include more black pepper, more cheese, and/or some snipped chives!
- You can replace the last cup of broth (cup 5) with a cup of dry white wine if preferred.
- Tasting your risotto after adding the 5th cup of stock helps prevent mushy risotto. The cheese, salt and pepper should be added when rice is a bit too toothsome, but close to al dente. The last step is to cook off the last bit of extra broth before serving.
- Your risotto will thicken as it cools so don’t cook off all broth.
- DO NOT rinse your rice before cooking.
Nutrition
Serving: 1serving | Calories: 385kcal | Carbohydrates: 65g | Protein: 15g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 255mg | Potassium: 370mg | Fiber: 2g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 4mg