Classic Risotto Recipe – Italian Special
Risotto is a cherished Italian dish renowned for its creamy, smooth texture and rich, comforting flavors. Originating from Northern Italy, it is uniquely made with short-grain Arborio rice, known for its high starch content that imparts the dish’s signature creaminess.
- Prep Time5 min
- Cook Time25 min
- Total Time30 min
Classic Risotto Recipe Ingredients:
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth (kept warm)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Salt and black pepper (to taste)
- Fresh parsley (chopped, for garnish)
How to Make Classic Risotto Recipe:
Prepare the Broth: Heat the chicken or vegetable broth in a saucepan until it’s simmering. Keep it warm over low heat.
Cook the Aromatics: In a large skillet or heavy-bottomed pan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the finely chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Toast the Rice: Add the Arborio rice to the pan and stir to coat with the oil and butter.
Cook for 2-3 minutes, stirring frequently, until the edges of the rice become slightly translucent.
Deglaze with Wine: Pour in the white wine and stir until it has mostly evaporated and the rice has absorbed the wine.
Add the Broth: Begin adding the warm broth, one ladleful at a time. Stir constantly and let the rice absorb most of the liquid before adding more.
Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes. You might not need all the broth.
Finish the Risotto: Once the rice is tender and creamy, stir in the remaining tablespoon of butter and the grated Parmesan cheese. Mix until well combined.
Season with salt and black pepper to taste.
Serve: Spoon the risotto onto plates or into bowls. Garnish with chopped fresh parsley and additional Parmesan cheese, if desired.
Recipe Notes:
Consistency: The risotto should be creamy and slightly loose, flowing slowly when tilted.
Stirring: Frequent stirring helps release the rice’s starch, making the risotto creamy.
Broth Temperature: Using warm broth ensures even cooking and maintains the temperature.
Variations: Feel free to add sautéed mushrooms, peas, or cooked seafood for different flavors.
