Simple Risotto
Why You’ll Love It
This simple risotto recipe delivers creamy, comforting results with minimal fuss. Using basic ingredients and easy techniques, you’ll get the luxurious texture and rich flavor that risotto lovers crave without spending hours in the kitchen. It’s perfect as a quick weeknight meal or an elegant side dish for special occasions.
Ingredients
- 1 1/2 cups Arborio rice – the key to creamy risotto
- 4 cups chicken or vegetable broth – keeps the rice moist and adds flavor
- 1/2 cup dry white wine (optional) – adds acidity and depth
- 1 small onion, finely chopped – for sweetness
- 2 cloves garlic, minced – adds aromatic depth
- 3 tablespoons unsalted butter – for richness
- 1/2 cup grated Parmesan cheese – for savory creaminess
- Salt and pepper, to taste
- 2 tablespoons olive oil – for sautéing
Substitutions: Use vegetable broth for a vegetarian option. Swap Parmesan for vegan cheese to make it dairy-free. Skip wine or replace with extra broth if preferred.
Step-by-Step Instructions
- Heat the broth in a saucepan and keep it warm over low heat.
- In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Add onion and garlic and cook until softened but not browned.
- Add Arborio rice and stir to lightly toast it for 1–2 minutes.
- Pour in the white wine, stirring constantly, and cook until the liquid is mostly absorbed.
- Add warm broth one ladle at a time, stirring often, and wait until liquid is absorbed before adding the next. Continue until rice is tender and creamy, about 20 minutes.
- Turn off the heat. Stir in remaining butter and Parmesan cheese. Season with salt and pepper to taste.
For more comforting dishes, check out Easy Weeknight Dinners and Creamy Pasta Recipes.
For additional background on risotto techniques, visit Food Network for expert tips from chefs.
Expert Tips
Keep stirring gently—this releases the starch for the signature creamy texture. Use warm broth to keep the cooking process even. Don’t rush by adding too much liquid at once; patience is key. If you want to make this ahead, undercook the rice slightly and finish it fresh by adding hot broth or water when reheating.
Storage
Store leftover risotto in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water to restore creaminess. For longer storage, freeze portions for up to 1 month, thawing overnight in the fridge before reheating.
Variations
- Vegan: Use vegetable broth, vegan butter, and vegan Parmesan or nutritional yeast.
- Gluten-Free: Naturally gluten-free if using gluten-free broth.
- Dairy-Free: Swap butter for olive oil and cheese for dairy-free alternatives.
- Add-ins: Stir in sautéed mushrooms, peas, shrimp, or herbs to customize flavors.
FAQ
- What type of rice is best for simple risotto?
- Arborio rice is your best choice as its high starch content creates the creamy texture risotto is known for.
- Can I make simple risotto without wine?
- Yes, you can omit the wine and use extra broth instead. The dish will still be flavorful and delicious.
- How do I know when simple risotto is done?
- The rice should be tender but still have a slight bite (al dente), with a creamy consistency.
- Can simple risotto be made ahead of time?
- Yes, but it’s best to undercook it slightly and finish cooking while reheating to maintain creaminess.
- Is simple risotto healthy?
- While rich and filling, you can control calories by using broth wisely and limiting butter and cheese or choosing alternatives.
Call to Action
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