Risotto is a comforting rice dish originating in northern Italian. It is typically cooked with broth, wine, butter and parmesan cheese until it reaches a creamy consistency.

Is risotto a pasta or rice?

Risotto is a starchy, short-grain rice that is traditionally cooked with broth or stock, butter and parmesan cheese until it becomes soft and creamy.

What is so special about risotto?

The special type of high-starch, short-grain rice called Italian Arborio rice absorbs a large amount of liquid without becoming mushy , but instead becomes deliciously rich and creamy.

Is risotto and orzo the same thing?

Even though they look similar, risotto and orzo are actually very different. The most significant difference between orzo and risotto is the type of grain used to make them. Orzo is a type of wheat pasta, and risotto is made with short-grain starchy arborio rice . When cooked they will also have different textures.

Is risotto gluten free?

Risotto is made with rice, which is naturally gluten-free and can be eaten by people with celiac.

How to Make Risotto

Name: How to Make Risotto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cups of broth (I usually use a good vegetable broth but any broth you prefer will work well here); 1 tablespoon of extra virgin olive oil; 3 tablespoons butter, divided; ½ of a small sweet onion (about ½ cup); 1 ½ cups of arborio rice (sometimes labeled as “risotto rice”); ½ cup of dry white wine; ¾ cup Parmesan cheese, grated; 1 tablespoon of fresh herbs, chopped (I really like Italian Parsley or thyme in this); Salt and black pepper to taste

Description

Learn how to make risotto at home with just a few simple ingredients and have a delicious, creamy, comforting vegetarian meal or side in just about 30 minutes! This is one of those recipes that you’ll turn to again and again for an easy, yet impressive dish the whole family will love!

Ingredients

Units Scale

4 cups of broth (I usually use a good vegetable broth but any broth you prefer will work well here)
1 tablespoon of extra virgin olive oil
3 tablespoons butter, divided
1/2 of a small sweet onion (about 1/2 cup)
1 1/2 cups of arborio rice (sometimes labeled as “risotto rice”)
1/2 cup of dry white wine
3/4 cup Parmesan cheese, grated
1 tablespoon of fresh herbs, chopped (I really like Italian Parsley or thyme in this)
Salt and black pepper to taste

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Instructions

In a medium saucepan, place the broth over medium heat and bring to a very gentle simmer. Once it’s bubbling around the edges, lower the heat to low and leave on the heat. We want the broth to stay hot so that it doesn’t bring down the temperature of the risotto as we slowly add it to the dish.
Heat the olive oil and 1 tablespoon of the butter in a dutch oven or large skillet over medium heat. Once hot, add in the onion and sauté for 3 minutes. Add the rice, stir, and cook until translucent, about 3 more minutes.
Stir in the white wine (or additional broth). Cook, stirring often, until the wine is almost completely absorbed.
ONE ladle-full at a time, slowly add in the broth. DO NOT add more broth until the previous ladle-full has been completely absorbed by the rice. It takes a few minutes each time. See video for reference.
You can cook the risotto so that most/all of the liquid has been absorbed OR you can stop cooking the risotto so that there’s a decent amount of liquid remaining. I cook most of the liquid out of mine. Check to be sure that the rice is cooked to your desired texture and add a little additional liquid as needed.
Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter (you could skip the butter here as desired but I highly recommend adding it for optimal creaminess!) plus the parmesan cheese. Mix until combined and the cheese is fully melted and incorporated into the rice.
Serve with fresh herbs, desired toppings and ENJOY

Notes

Store leftovers in an airtight container, in the fridge, and enjoy within about two days. It does not freeze well.
To reheat, microwave for about a minute and then in 30 second intervals until warm. You may want to add a little extra butter and a splash of white wine or water to refresh the risotto.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size:
Calories: 301
Sugar: 3.1 g
Sodium: 807 mg
Fat: 16.4 g
Carbohydrates: 25.5 g
Protein: 7.6 g
Cholesterol: 33.7 mg

Keywords: classic risotto, risotto recipe