Simple Risotto – Easy & Creamy Classic Recipe
Why You’ll Love It
Simple risotto is a timeless Italian classic that’s rich, creamy, and surprisingly easy to make at home. This recipe turns pantry staples into a luxurious meal that’s perfect for busy weeknights or special occasions. The texture is wonderfully creamy without being heavy, and its adaptability means you can easily add your favorite veggies or proteins. Plus, it’s a hands-on cooking experience that makes you feel like a true chef.
Ingredients
- 1 1/2 cups Arborio rice (short-grain rice ideal for creamy risotto)
- 4 cups chicken or vegetable broth (vegetarian options work great)
- 1/2 cup dry white wine (optional, adds depth)
- 1 small onion, finely chopped (substitute shallots if desired)
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 1/2 cup grated Parmesan cheese (or a dairy-free alternative)
- Salt and black pepper to taste
- Fresh parsley for garnish
Step-by-Step Instructions
- Warm the broth in a saucepan and keep it on low heat.
- In a large pan, heat olive oil and 1 tablespoon butter over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
- Add the Arborio rice to the pan and stir continuously, coating each grain with the oil and butter until slightly toasted, about 1-2 minutes.
- Pour in the white wine and stir until it mostly evaporates.
- Begin adding the warm broth one ladle at a time, stirring gently and waiting until the liquid is nearly absorbed before adding more.
- Continue this process for about 18-20 minutes until the rice is cooked through but still has a slight bite, and the mixture is creamy.
- Remove the pan from heat. Stir in the remaining butter and grated Parmesan cheese. Season with salt and black pepper to taste.
- Garnish with fresh parsley and serve immediately for the best texture.
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Expert Tips
Patience is key with risotto. Add broth slowly and stir gently to encourage creaminess. Use a good quality Arborio rice, as it releases starch better. If you run out of broth, warm water can work in a pinch. For a richer taste, finish with a knob of butter and fresh Parmesan before serving. Avoid overcooking — the rice should be tender but slightly firm.
Storage
Store leftover risotto in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave with a splash of broth to loosen the texture. Risotto can be frozen for up to 1 month; thaw overnight in the fridge before reheating.
Variations
- Vegan: Use vegetable broth, olive oil instead of butter, and vegan Parmesan or nutritional yeast.
- Gluten-Free: Naturally gluten-free if using gluten-free broth and wine.
- Add-Ins: Mushrooms, peas, asparagus, or cooked chicken make great additions.
FAQ
- What is the best rice for simple risotto?
- Arborio rice is best because it absorbs liquid and releases starch, creating the creamy texture essential for simple risotto.
- Can I make simple risotto without wine?
- Yes, you can skip the wine and replace it with an equal amount of broth for a milder flavor.
- How do I know when the risotto is done?
- The rice should be tender yet firm to the bite, with a creamy, slightly loose consistency.
- Can simple risotto be made ahead?
- Risotto is best fresh but can be stored and gently reheated within a few days.
- Is simple risotto suitable for a beginner cook?
- Absolutely, this simple risotto recipe is beginner-friendly and perfect for building confidence in the kitchen.
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