Description
A creamy, luxurious Italian rice dish where starchy short-grain rice is gradually cooked with warm broth, stirred constantly to release its starch and create a velvety, flowing sauce. This is a foundational technique that teaches patience and attention — the reward is a dish of extraordinary richness and elegance from humble ingredients.
Ingredients
Units
- 1 1/2 cups (300g) Arborio, Carnaroli, or Vialone Nano rice (do not rinse)
- 5 cups chicken or vegetable broth, warmed and kept at a gentle simmer
- 1/2 cup dry white wine
- 1 medium shallot or small onion, finely diced
- 2 tablespoons unsalted butter, divided
- 1 tablespoon extra-virgin olive oil
- 3/4 cup (about 2.5 ounces / 70g) finely grated Parmigiano-Reggiano
- Fine sea salt and freshly ground black pepper to taste
Instructions
- Warm the broth in a saucepan and keep it at a bare simmer over low heat throughout the cooking process. Using cold broth would shock the rice and slow cooking.
- In a large, wide saucepan or shallow Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the shallot and cook for 2-3 minutes until softened and translucent.
- Add the rice (do not rinse — you need the surface starch) and stir to coat in the fat. Toast for 1-2 minutes until the edges of the grains turn translucent. Pour in the wine and stir until it is completely absorbed.
- Begin adding the warm broth one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Stir often but not constantly — every 30 seconds or so is fine. The risotto should always look loose and slightly soupy, not dry.
- Continue this process for 18-22 minutes. The rice is done when it is tender but still has a slight bite in the very center of each grain (al dente). The overall texture should be creamy and flowing, not stiff like a rice pilaf.
- Remove from heat. Stir in the remaining tablespoon of cold butter and the Parmigiano-Reggiano vigorously — this final step, called mantecatura, creates the signature creamy finish. Season with salt and pepper.
- Serve immediately in warm bowls. When you tap the bowl, properly made risotto should flow and spread slowly — Italians call this all’onda, or like a wave.
Notes
- Do not rinse the rice — the surface starch is what creates risotto’s creamy consistency.
- Carnaroli rice is considered the best for risotto (more forgiving and creamier), but Arborio is widely available and works well.
- Keep the broth warm. Adding cold liquid slows the cooking and produces uneven results.
- The final mantecatura (beating in cold butter and cheese off the heat) is what transforms good risotto into great risotto.
- Risotto should flow when plated, not sit in a mound. If it’s too thick, add a splash more broth before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 2
- Sodium: 900
- Fat: 14
- Carbohydrates: 63
- Fiber: 2
- Protein: 12