There’s something magical about a perfectly made Classic Risotto—creamy, rich, and full of deep, comforting flavors. Every bite is silky, luxurious, and just melts in your mouth. It’s the kind of dish that feels gourmet but is surprisingly simple to make with just a handful of ingredients.
The key to a great risotto? Patience and love. Stirring slowly, letting the rice absorb all the flavorful broth, and finishing it with butter and Parmesan for that signature velvety texture. Whether you’re serving it as a main course or a side dish, this risotto is pure comfort in a bowl!
Why You’ll Love Classic Risotto
Ultra Creamy Texture
The slow-cooked arborio rice releases starch, creating that signature luscious consistency.
Simple Ingredients, Big Flavor
With just a few pantry staples—rice, broth, butter, and cheese—you get a dish that’s rich and satisfying.
Customizable
This risotto is a great base for endless variations—add mushrooms, seafood, or fresh herbs to switch it up!
Restaurant-Quality at Home
Impress guests with a dish that looks and tastes fancy but is surprisingly easy to master.
The Ultimate Comfort Food
Warm, creamy, and packed with umami goodness—it’s like a hug in a bowl.
Ingredients in Classic Risotto
Arborio Rice: The heart of risotto! This short-grain rice absorbs liquid beautifully while staying slightly firm.
Chicken or Vegetable Broth: Infuses the rice with deep, savory flavor. Warm broth is key for even absorption.
Onion: Adds a subtle sweetness and depth to the dish.
White Wine: A splash of dry white wine enhances the flavor and adds a slight acidity for balance.
Butter: Creates that irresistible silkiness and richness.
Parmesan Cheese: The final touch that makes risotto incredibly creamy and flavorful.
Olive Oil: Helps sauté the onions to bring out their natural sweetness.
Garlic (Optional): Adds an extra layer of warmth and aroma.
Salt & Black Pepper: Enhances all the flavors beautifully.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Sauté the Aromatics
Heat olive oil and butter in a pan over medium heat. Add finely chopped onions and cook until soft and translucent. If using garlic, stir it in for an extra burst of flavor.
Toast the Rice
Add arborio rice to the pan and stir for 1-2 minutes until it turns slightly translucent. Toasting enhances the nutty flavor and helps the grains stay separate.
Deglaze with Wine
Pour in white wine and let it simmer until mostly evaporated. This step adds brightness and depth to the risotto.
Slowly Add Broth
Begin adding warm broth one ladle at a time, stirring gently until absorbed before adding more. This process takes about 20 minutes—stirring is key for creaminess!
Finish with Butter and Parmesan
Once the rice is tender with a slight bite, remove from heat. Stir in butter and Parmesan for an ultra-rich, velvety finish. Season with salt and pepper to taste.
Serve and Enjoy
Spoon into bowls and serve immediately. Garnish with extra Parmesan, fresh herbs, or a drizzle of olive oil for a final touch!
How to Serve Classic Risotto
As a Standalone Dish: Risotto is satisfying enough to enjoy on its own.
With Grilled Chicken or Seafood: Pairs beautifully with seared scallops, shrimp, or grilled chicken.
With Roasted Vegetables: Try it with roasted asparagus, mushrooms, or cherry tomatoes for added texture and color.
As a Side: Serve alongside steak or lamb for a rich, balanced meal.
Topped with Fresh Herbs: A sprinkle of parsley or basil adds a pop of freshness.
Additional Tips
Use Warm Broth: Adding cold broth slows down the cooking process—keep it warm for the best texture.
Stir Constantly (But Not Too Much): Frequent stirring helps release starch, but over-stirring can make it gluey.
Don’t Rush It: Risotto takes time—let the rice absorb the liquid slowly for the creamiest result.
Customize It: Add sautéed mushrooms, peas, lemon zest, or even crispy pancetta for a unique twist.
FAQ Section
Q1: Can I make risotto without wine?
A1: Yes! Just replace it with extra broth or a squeeze of lemon for acidity.
Q2: What’s the best rice for risotto?
A2: Arborio is the most common, but Carnaroli and Vialone Nano also work well.
Q3: How do I fix dry risotto?
A3: Simply add a bit more warm broth or water and stir until creamy again.
Q4: Can I make risotto ahead of time?
A4: Risotto is best fresh, but you can reheat it with extra broth to bring back the creaminess.
Q5: How do I store leftovers?
A5: Store in an airtight container in the fridge for up to 3 days.
Q6: Can I freeze risotto?
A6: It’s not ideal, as the texture changes, but if you do, reheat with broth to restore creaminess.
Q7: What can I add to risotto for extra flavor?
A7: Try sautéed mushrooms, truffle oil, crispy pancetta, or fresh herbs.
Q8: Can I use brown rice for risotto?
A8: Not recommended—it won’t give the same creamy texture as short-grain rice.
Q9: What’s the secret to creamy risotto?
A9: Slowly adding broth and stirring gently helps develop that signature creamy consistency.
Q10: Can I make risotto vegan?
A10: Yes! Use vegetable broth, replace butter with olive oil, and swap Parmesan for nutritional yeast.
Final Thoughts
This Classic Risotto is proof that simple ingredients can create something extraordinary. It’s rich, creamy, and comforting, making it the perfect dish for a cozy night in or an elegant dinner. Whether you enjoy it as a main course or a side, one thing’s for sure you’ll be coming back for seconds!
Print
Classic Risotto
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
Description
This Classic Risotto is ultra-creamy, rich, and packed with flavor! Made with Arborio rice, white wine, Parmesan, and butter, it’s the perfect comfort food that you can customize with your favorite add-ins. Serve as a main dish or side for an authentic Italian experience!
Ingredients
- 4 Tbsp unsalted butter, divided
- 1 Tbsp extra virgin olive oil
- 1/2 medium yellow onion, finely chopped (about 1 cup)
- 2 garlic cloves, pressed or grated
- 1/2 tsp fine sea salt (plus more to taste)
- 7–8 cups low-sodium chicken stock*
- 2 cups Arborio rice
- 1 cup dry white wine
- 1/2 cup freshly grated Parmesan (plus more for serving)
- Freshly cracked black pepper (for garnish)
- 1 Tbsp parsley (for garnish)
Instructions
- Heat the stock: In a large saucepan, bring chicken stock to a simmer, then reduce heat to low to keep it hot.
- Sauté the aromatics: In a Dutch oven or large pot over medium-low heat, melt 2 Tbsp butter with olive oil. Add onions and salt, and cook for 6-7 minutes, stirring frequently until softened (but not browned). Stir in garlic and cook for 30 seconds.
- Toast the rice: Increase heat to medium, add Arborio rice, and stir constantly for 2 minutes until the rice is lightly golden and translucent.
- Deglaze with wine: Pour in white wine and stir until fully absorbed (about 2 minutes).
- Add stock gradually: Add 1 ladle of hot stock at a time, stirring constantly until it’s almost fully absorbed before adding the next ladle. Continue this ladle-stir-repeat process for 20-25 minutes until the rice is firm-tender and creamy.
- Finish the risotto: Stir in the remaining 2 Tbsp butter and Parmesan cheese. Season to taste with salt and black pepper.
- Garnish & serve: Sprinkle with extra Parmesan, black pepper, and fresh parsley. Serve immediately.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Risotto should be creamy, not dry—add a little extra stock at the end if needed.
- Leftovers can be stored in an airtight container for up to 3 days and reheated with a splash of broth.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0 g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg
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