Discover how to make simple risotto that’s creamy, comforting, and perfect for weeknight meals. Follow this easy recipe for delicious results every time.
Why You’ll Love It
Simple risotto is a classic Italian dish that combines creamy texture with rich flavor. It’s a satisfying meal that’s surprisingly easy to make at home, even if you’re new to cooking risotto. The key is stirring the rice slowly as it absorbs broth, releasing its natural creaminess without added cream. This technique makes the dish both comforting and elegant, perfect for casual weeknights or dinner parties.
Ingredients
- 1 1/2 cups Arborio rice (short-grain rice designed for risotto)
- 4 cups chicken or vegetable broth (can use low-sodium for healthier option)
- 1/2 cup dry white wine (optional; can substitute extra broth)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp butter (or vegan butter substitute)
- 1/2 cup grated Parmesan cheese (substitute nutritional yeast for vegan)
- Salt and black pepper to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (optional garnish)
Step-by-Step Instructions
- In a saucepan, heat the chicken or vegetable broth over low heat and keep warm.
- Heat olive oil and 1 tablespoon butter in a large pan over medium heat.
- Add chopped onions and minced garlic; cook until softened and translucent, about 3-4 minutes.
- Add Arborio rice to the pan, stirring to coat each grain in the oil and butter. Cook for 2 minutes, allowing the rice to slightly toast.
- Pour in the white wine and stir continuously until the liquid is fully absorbed.
- Begin adding warm broth one ladle at a time. Stir frequently, allowing each addition to absorb before adding the next.
- Continue adding broth and stirring for about 20-25 minutes until rice is tender yet firm to the bite, with a creamy consistency.
- Stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste.
Expert Tips
For the creamiest risotto, don’t rush the stirring process. Constant stirring helps release the rice’s starches, creating a smooth texture. Use a wooden spoon and handle the rice gently to avoid breaking grains. If you run out of broth but the rice isn’t ready, just use warm water as a substitute. Also, room temperature ingredients and a warm broth reduce cooking times.
Storage
Leftover risotto can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or water, stirring to restore creaminess. Risotto can also be frozen for up to a month, but texture may change slightly after thawing.
Variations
- Vegan: Use vegetable broth, vegan butter, and omit Parmesan or substitute with nutritional yeast.
- Gluten-Free: Naturally gluten-free, just ensure broth is gluten-free.
- Dairy-Free: Swap butter for olive oil or dairy-free margarine and omit cheese or use dairy-free cheese.
- Added Vegetables: Stir in sautéed mushrooms, peas, or asparagus for extra flavor and texture.
FAQ
- What makes risotto creamy?
- The creaminess comes from slowly cooking and stirring Arborio rice which releases natural starches.
- Can I make simple risotto without wine?
- Yes, you can substitute the wine with additional broth; it will still be delicious.
- How do I know when simple risotto is done?
- It should be tender but still slightly firm in the center, with a creamy consistency.
- Can I use other rice types for risotto?
- Arborio is preferred for its starch content; other short-grain rices work but results vary.
- Is risotto gluten-free?
- Yes, traditional risotto with rice and broth is gluten-free.
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