How To Make Risotto

There is nothing as creamy and decadent as risotto. This easy rice dish is as comforting as it comes and while it may seem intimidating it really is simple. All you need is an hour, some arborio rice, good quality chicken broth, a little butter and cheese and wine, along with your favorite aromatics like onion, garlic, and basil.

For the creamiest risotto, you need to use arborio or another variety of medium- or short-grain rice that has low amylose and high amylopectin starch composition. These types of rice are stickier and will more readily produce that thickening effect while maintaining their general structure without falling apart when cooked low and slow in liquid. Unlike most other times when you are cooking rice, avoid rinsing your grains here to reserve the surface starches to maximize creaminess.

Each time you make it, it will get better and better. Take it to the next level and make Butternut Squash Risotto next! 

Have you made this yet? Let us know how it went in the comments below! 

Editor's note: This recipe was updated on December 20, 2021 to include a how-to video. 

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Cal/Serv: 336
Yields: 4 - 6 servings
Prep Time: 0 hours 15 mins
Total Time: 0 hours 50 mins
4 c.

low-sodium chicken broth 

3 c.


4 tbsp.

butter, divided


small yellow onion, finely chopped 


cloves garlic, minced 

1 1/2 c.

arborio rice 

Kosher salt 

1/4 c.

dry white wine 

1 tbsp.

fresh lemon juice 

1 c.

freshly grated Parmesan cheese, plus more for serving 

Freshly ground black pepper 

2 tbsp.

chopped chives 

2 tbsp.

finely chopped basil 

  1. In a medium pot, combine water and broth and bring to simmer. 
  2. Meanwhile, in a large straight-sided skillet over medium-high heat, melt 2 tablespoons butter. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
  3. Stir rice into onion mixture and season with 1 1/2 teaspoons salt. Cook, stirring constantly, until rice is lightly toasted, about 4 minutes.
  4. Pour wine into rice mixture and bring to a boil. Cook, until almost evaporated, about 30 seconds.
  5. Reduce heat to medium and pour a few ladlefuls of warm broth into skillet and cook, stirring gently until broth is absorbed. Continue to cook, repeating adding a few ladlefuls of broth and stirring until broth is absorbed before adding more, until rice is al dente, about 20 minutes.
  6. Remove skillet from heat and stir in remaining 2 tablespoons butter, lemon juice, and Parmesan. Season with salt and pepper. 
  7. Top with chives and basil and more Parmesan before serving.

Nutrition (per serving):  336 calories, 12 g protein, 44 g carbohydrates, 2 g fiber, .9 g sugar, 13 g fat, 7 g saturated fat, 861 mg sodium

Parker Feierbach
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