There are a handful of comfort foods I turn to, but few compare to risotto. Creamy, substantial, filling and deeply comforting, risotto is hard to resist.
I can’t fully explain how much I love it. When people ask why it’s so perfect, I usually lose words. I just want to make happy noises and scrape the bowl or nibble a wedge of Parmesan.
Somehow risotto picked up a reputation for being fussy and difficult. I don’t know how that happened — to me it’s one of the simplest impressive dishes to make. Once you understand the technique, the rest is easy.
What I love most about risotto is that it’s a concept more than a rigid recipe. Once you’ve done it once, you can adapt it to countless flavor profiles. The basic method is straightforward: sweat onions and garlic in olive oil and butter, add arborio rice and toast until the grains turn translucent, deglaze with white wine, then add warm stock a little at a time while stirring until the rice is tender and a creamy sauce forms.
Finish by stirring in freshly grated Parmesan, and you’re done.
A basic risotto shines on its own, and it’s also a perfect canvas for toppings. My favorite topping is mushrooms — either seared or roasted — but you can top risotto with plenty of other things. Grated Parmesan, shredded chicken with gravy, leftover shrimp, thinly sliced beef, or a simple herb garnish all work beautifully.
Risotto is at home as a side dish or a stand-alone entrée.
The technique relies on the rice’s starch to create a sauce that clings to each grain. It’s not hard — it’s patience and attention more than skill. You can’t really ruin it unless you try hard to.
If anyone scared you away from risotto by calling it complicated, blame culinary myths rather than reality. It’s mostly about timing and gentle adjustments — nothing intimidating.
So don’t be afraid. Embrace risotto. Take it step by step, and keep a sense of humor while you stir — it helps.
Cook’s Notes
Risotto isn’t fussy, but you do need to adjust the heat a few times. Sweat the onions and garlic on the lowest practical heat so they soften without browning. When you add the rice, raise to medium to toast the grains without burning. When you add the wine, bring the heat to medium-high so the alcohol can evaporate and the wine reduce slightly. Once you start adding stock, lower to medium-low and maintain a gentle simmer.
Choose a dry white wine you’d enjoy drinking — it will add depth. If you prefer not to use alcohol, skip the wine and start with warm stock; the dish will still be delicious. For a vegetarian version, substitute vegetable broth for chicken stock.
Don’t treat the stock amount as exact. Variables like rice brand, pot size, and cooking temperature change how much liquid you’ll need. Add stock in small increments and taste frequently. The rice should be tender with a slight bite (al dente) and surrounded by a creamy sauce.
Save a bit of stock for the end to adjust the final consistency — a splash at the end keeps the risotto loose and glossy instead of heavy and stodgy. Trust your eyes and taste: some batches need a little more liquid, and some need less.
Basic Risotto
Rebecca Lindamood
Pin Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1 medium onion peeled, trimmed and finely diced
- 4 cloves garlic peeled and minced or pressed
- pinch of thyme
- 3 1/2 cups chicken stock plus extra if needed
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese plus extra for garnish
Optional:
- Seared or roasted mushrooms for topping
Instructions
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Melt the butter with the olive oil over medium-low heat in a large skillet or saucepan. Add the diced onion, lower the heat to low, and stir frequently until the onions are translucent but not browned, about 8–10 minutes. Add the garlic and cook until fragrant. Stir in the rice and toast with a wooden spoon until the grains turn opaque, 3–4 minutes.
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Add the wine and let it bubble and be absorbed. Stir in the thyme, then begin adding the warm stock a little at a time (about 1/2 cup), stirring until it is mostly absorbed before adding more. Continue this process until the rice is creamy and tender but still slightly al dente, about 15–20 minutes. Stir in the Parmesan until melted and well combined. Serve hot or warm, plain or topped as desired.
Nutritional information is an estimate and provided as a courtesy. Calculate nutritional values using the exact ingredients you use and your preferred nutrition calculator.
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