Simple Risotto
Why You’ll Love It
Simple risotto is a creamy, comforting dish that’s easier to make than you might think. This easy risotto recipe uses basic ingredients for a soul-satisfying meal. Whether you’re cooking for a weeknight dinner or a special occasion, risotto delivers elegance with minimal effort. Plus, you can customize it easily with your favorite additions or keep it classic. It’s also a great way to impress guests with a dish that feels gourmet but doesn’t require hours in the kitchen.
Ingredients
- 1 cup Arborio rice – the key to creamy risotto
- 4 cups chicken or vegetable broth, warmed – adds flavor and cooks the rice
- 1 small onion, finely chopped – for sweetness and depth
- 2 tablespoons unsalted butter – for richness
- 2 tablespoons olive oil – to sauté the onions and rice
- 1/2 cup dry white wine (optional) – adds acidity and aroma
- 1/2 cup freshly grated Parmesan cheese – for creaminess and umami
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
- Heat olive oil and 1 tablespoon butter in a large pan over medium heat. Add the finely chopped onion and cook, stirring often, until soft and translucent, about 3-4 minutes.
- Add the Arborio rice to the pan. Stir constantly to coat the grains well with the oil and butter. Toast the rice for 1-2 minutes until fragrant but not browned.
- Pour in the white wine if using. Stir gently until the wine is absorbed by the rice.
- Begin adding the warm broth, one ladle at a time. Stir regularly and wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 20-25 minutes, until the rice is just tender but still has a slight bite (al dente).
- Once the risotto is creamy and perfectly cooked, remove the pan from the heat. Stir in remaining butter and Parmesan cheese. Adjust seasoning with salt and pepper to taste.
For more comforting dishes, check out our Easy Weeknight Dinners collection.
Expert Tips
Use warm broth to keep the cooking consistent and maintain the right texture. Stir frequently to release the rice’s starch, which creates risotto’s signature creaminess. If the rice feels too firm after 25 minutes, continue adding broth and cooking a bit longer. Avoid overcooking to keep a slight bite.
Make-ahead tip: Cook the risotto until slightly underdone, cool quickly, and refrigerate. Reheat gently with a splash of broth or water, stirring to bring back creaminess.
Storage
Store leftover risotto in an airtight container in the fridge for up to 2 days. For longer storage, freeze in a sealed container for up to 1 month. Reheat slowly with additional liquid to restore its creamy texture.
Variations
- Vegan: Swap butter and Parmesan with vegan butter and nutritional yeast or vegan cheese.
- Gluten-Free: Naturally gluten-free with Arborio rice—ensure broth is gluten-free.
- Dairy-Free: Use olive oil instead of butter and dairy-free cheese alternatives.
- Add-ins: Mushrooms, peas, asparagus, shrimp, or herbs elevate simple risotto with more flavor and texture.
FAQ
- What is the best rice for simple risotto?
- Arborio rice is ideal due to its high starch content that creates risotto’s creamy texture.
- Can I make simple risotto without white wine?
- Yes, you can skip the wine and use extra broth instead. The flavor will still be delicious and creamy.
- How long does it take to cook simple risotto?
- Typically about 30 minutes of active cooking time after prep, making it manageable even on busy days.
- Can simple risotto be made ahead?
- Yes, cook until slightly underdone, then cool and refrigerate. Reheat with some liquid to restore creaminess.
- How often should I stir risotto?
- Stir frequently but gently to keep the rice from sticking and to release starch for that creamy texture.
Call to Action
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