HOW TO GUIDE

Foolproof Classic Risotto – Beginner’s Guide

Name: Classic Risotto
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2
Ingredients: 200 grams risotto rice; 400 milliliter vegetable broth; 200 milliliter dry white wine; 300 milliliter water; 100 grams parmesan; 1 shallot; 1 tbsp olive oil; 1 tsp butter; salt & pepper to taste; parsley for garnish

Dreamy, creamy, and so simple! This risotto breaks down the basics, making it easy for beginners. With just a few ingredients and straightforward steps, you’ll create that restaurant-quality, comforting dish without any stress. You’ll be amazed at how easy it really is – no need to feel intimidated!

GO TO RECIPE

OVERVIEW

A TASTE OF WHAT’S TO COME

If you’ve been dreaming of a creamy, comforting risotto with the perfect hint of white wine and Parmesan, you’re in the right place! This easy, step-by-step risotto recipe is ideal for anyone new to making risotto, breaking down each stage so you’ll end up with a rich, restaurant-quality dish. Ready in about 40 minutes, this recipe uses simple ingredients like Arborio rice, shallots, broth, and, of course, Parmesan. Most of the cooking is hands-off, letting you stir and savor the process without stress. So, grab a spoon and get ready to dive into a bowl of pure cozy deliciousness – you’ll be surprised how easy and satisfying homemade risotto can be!

1. MOST IMPORTANT QUESTIONS

2. WHAT YOU NEED TO KNOW

3. KEY INGREDIENTS EXPLAINED

4. STEP BY STEP INSTRUCTION

5. MORE RECIPES YOU MIGHT LIKE

Hi, I'm Kimberly!

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure and let’s spread some happiness together! If you want to get to know me better, click here!

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MOST IMPORTANT QUESTIONS

LET’S CLEAR THINGS UP

CAN I USE CHICKEN BROTH INSTEAD OF VEGETABLE BROTH?
Of course! Go with whatever broth makes your taste buds do a happy dance. Chicken broth will bring a bit more savory oomph, while veggie broth keeps it mellow. It’s all about what flavor adventure you’re after!

WHAT IF I DON’T HAVE WHITE WINE OR PREFER NOT TO USE ALCOHOL?
No worries! White wine is just there to add a little zing, but it’s not essential. Just swap in some extra broth, and you’re good to go. Pro tip: keep an eye on that salt level if you’re using store-bought broth – we want flavor, not a salt lick!

WHAT’S THE BEST RICE FOR RISOTTO?
Arborio rice is your risotto bestie! Its high starch content is the secret to that dreamy, creamy texture. Think of it as the VIP ingredient – let it shine!

DO I NEED TO RINSE RISOTTO RICE?
Nope, step away from the sink! Risotto rice needs that starchy coating to work its magic and make everything extra creamy. Rinsing it would be like giving away the golden ticket – don’t do it.

WHAT YOU NEED TO KNOW

KIMBERLY’S SECRET TIPS

KEEP THE BROTH & WATER WARM
Keeping the liquid warm helps make the cooking time as efficient as possible. Sure, you can use cold water or broth, but it’ll just take longer for the risotto to reach that perfect creamy texture. Warm liquid saves time and ensures everything cooks evenly!

STIR OFTEN BUT NOT CONSTANTLY
Risotto needs a little TLC, but it’s not that clingy. Stirring releases all that starchy goodness for creaminess, but give it a break every now and then to let it soak up the love on its own.

BALANCE THE SALT
Taste as you go, especially if store-bought broth is on the scene – it can be sneaky salty! We want flavors to pop, not overwhelm, so a little tasting can save the day (and your taste buds!)

CUSTOMIZE
This is a basic, plain risotto recipe, but you can totally customize it! Feel free to add your favorite toppings like rosemary, bacon, or even pumpkin. The possibilities are endless! You should definitley try my Parmesan Risotto with Mixed Mushrooms & Herbs

KEY INGREDIENTS EXPLAINED

GET TO KNOW THE STARS

RISOTTO RICE
No need to go for anything fancy or expensive, just look for the right type. The high starch content is key to getting that creamy texture. These are the main risotto rice types you can use: Arborio, Carnaroli, Vialone Nano or Baldo.

WHITE WINE
Choose a dry white wine like Pinot Grigio. It doesn’t need to be fancy – just dry, as it balances the richness of the risotto.

SHALLOT
With a mild, slightly sweet flavor, shallots add a subtle depth. If needed, you can swap in a white onion, but it’ll have a stronger flavor.

BUTTER & OLIVE OIL
I love using both butter and olive oil for that perfect creamy texture, adding richness and flavor. But you can definitely stick with just one or swap in any other oil you prefer!

VEGETABLE BROTH
You can use instant broth, liquid store-bought stock, or homemade broth – it’ll taste delicious every time. But I highly recommend trying out my homemade vegetable stock. You can literally make it from veggie scraps from other cooking sessions.

WATER
Adding water along with the broth helps keep the risotto from becoming too salty, balancing the flavors perfectly.

PARMESAN
For a rich, umami-packed finish, stir in the cheese at the end to make each bite extra creamy and indulgent. You can use Parmesan or Grana Padano here, but I recommend buying a whole piece and grating it yourself at home. Pre-grated cheese often has added ingredients we don’t want in our risotto!

STEP BY STEP INSTRUCTION

THE HOW TO OF IT ALL

STEP 1 Preparation

Start by prepping your ingredients. Finely chop the shallot so it’s ready for sautéing, and grate the Parmesan to have it on hand for the finishing touch. Set both aside. It’s all about staying organized for a smooth cooking flow.

STEP 2 Sauté the Shallot

Heat 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is warm, add the finely chopped shallot and let it cook gently. Sauté for about 2-3 minutes, stirring occasionally, until the shallot becomes soft and translucent. This step builds a sweet, aromatic base for your risotto.

STEP 3 Add Butter and Toast the Rice

Add a knob of butter to the pot, letting it melt and mix with the olive oil & onion. Then, add the risotto rice, stirring well to coat each grain in the buttery goodness. Let the rice toast for about 3-4 minutes, stirring frequently, until you see the grains turn slightly translucent around the edges. This step is key to enhancing the rice’s flavor and getting it ready to absorb all that delicious liquid.

STEP 4 First Wine Addition

Pour in 100ml (1/2 cup) of white wine, letting it sizzle as it hits the pot. Reduce the heat slightly to low-medium (I set mine to 4 on a scale of 1-9) and allow the wine to simmer. Stir continuously until the wine is mostly absorbed and a “path” or line forms when you draw a spoon through the rice (see the 3rd picture). This path is the perfect indicator that it’s time for more liquid!

STEP 5 First Broth Addition

Now it’s time to start adding the broth. Pour in 100ml (1/2 cup) of warm vegetable broth, stirring occasionally. Allow the rice to absorb the broth until the liquid is mostly gone and that “path” appears again. This keeps the risotto creamy without overcooking the rice.

STEP 6 Second Broth Addition

Add another 100ml (1/2 cup) of warm broth, stirring and letting the rice absorb it fully. Watch for the spoon path to show up once more – this cue helps you know exactly when to add the next round of broth.

STEP 7 Third Broth Addition

Pour in the third 100ml (1/2 cup) of warm broth. As with previous steps, continue stirring gently and wait until the rice has soaked up the liquid and that path appears when you draw a spoon through it.

STEP 8 Fourth Broth Addition

Add the final 100ml (1/2 cup) of broth, stirring and allowing it to absorb completely. The spoon path should appear once again, showing that the rice is gradually reaching that creamy consistency.

STEP 9 First Water Addition

Next, pour in 150ml (1/2 cup) of warm water, letting it absorb while stirring. This water addition helps mellow out the flavor, balancing the saltiness of the broth and keeping the overall taste smooth and light.

STEP 10 Second Wine Addition

Add another 100ml (1/2 cup) of white wine, stirring until it’s fully absorbed. As before, wait until the spoon leaves a clear path in the rice before moving on to the next step. This final wine addition deepens the flavor and adds a gentle acidity to balance the creamy risotto.

STEP 11 Second Water Addition

Pour in the remaining 150ml (1/2 cup) of warm water, stirring gently until the risotto reaches a smooth, creamy consistency. Keep an eye out for that path again – it’s your sign that the rice is perfectly cooked and ready for the final touch.

STEP 12 Add the Parmesan

Remove the pot from the heat before stirring in the grated Parmesan. This is a crucial step, as letting the risotto cool slightly prevents the Parmesan from overcooking and keeps it creamy. Stir the Parmesan in off the heat until it melts completely, creating that irresistibly rich, cheesy finish. Avoid returning the pot to the stove, as this would cause the Parmesan to lose its texture.

STEP 13 Serve & Enjoy

Spoon the risotto into deep plates or bowls, giving each serving a little extra love with a sprinkle of fresh parsley and a grind of black pepper on top. Serve immediately and enjoy this creamy, comforting bowl of risotto heaven!