Traditional Italian Risotto

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
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If you're longing for a taste of Italy without leaving your kitchen, traditional Italian risotto is just the dish to try. This creamy, comforting recipe highlights the simplicity and richness of Italian cooking, perfect for a cozy night in or an elegant dinner party.

Ingredients for Traditional Italian Risotto

The star of this dish is definitely the Arborio rice. Its high starch content gives risotto its signature creamy consistency. Olive oil starts the cooking process, infusing the dish with a subtle, fruity flavor. Sautéing onion and garlic in the oil adds a savory depth. Dry white wine deglazes the pan, adding acidity and complexity. The chicken or vegetable broth gradually absorbs into the rice, each ladle enriching the flavors. Finally, Parmesan cheese and butter are stirred in for a luscious finish, with a sprinkle of parsley for freshness.

Tips & Tricks

  • Use a good quality Arborio rice for the best texture.
  • Keep your broth warm to maintain a consistent cooking temperature.
  • Don't rush the cooking process; patience is key to achieving the perfect creamy texture.
  • If you're out of white wine, a splash of lemon juice can provide a similar acidity.

Serving Suggestions

This risotto pairs beautifully with a simple green salad or roasted vegetables. For a heartier meal, serve it alongside grilled chicken or fish. A glass of the same white wine you used in cooking ties everything together nicely.

Frequently Asked Questions

Can I use a different type of rice?
While you can use other short-grain rice, Arborio rice is recommended for its starch content which is key to the creamy texture.
What if I don't have Parmesan cheese?
Pecorino Romano or Grana Padano can be good substitutes if you're out of Parmesan.
How can I make this dish vegetarian?
Simply use vegetable broth instead of chicken broth.

Traditional Italian Risotto Recipe Walkthrough

Start by warming your broth in a saucepan over low heat. This keeps it ready to meld seamlessly with the rice as you cook. Meanwhile, grab a large pan and heat your olive oil over medium. Toss in the onion and garlic and sauté them until they’re soft and translucent—this should take about five minutes.

Next, add your Arborio rice to the pan. Stir it around so each grain is coated in the oil, and let it toast for about two minutes. Pour in the white wine, stirring constantly until it’s fully absorbed. This step not only infuses the rice with flavor but also releases some of the starches, starting that creamy texture.

Now, the key to perfect risotto: patience. Add a ladle of warm broth to the rice and stir frequently while it absorbs. Once the liquid is mostly gone, add another ladle. Continue this process for about 18-20 minutes. You’re looking for the rice to be creamy and just tender (al dente).

When the rice is ready, turn off the heat and stir in the Parmesan cheese and butter. Season with salt and pepper to taste. Let it sit, covered, for a few minutes to allow the flavors to meld. Just before serving, sprinkle with a bit of parsley for a touch of color and freshness.

Why You'll Love This Recipe

  • Authentic taste that transports you to Italy.
  • Easy to follow, even if you're new to making risotto.
  • Rich, creamy texture that’s irresistibly satisfying.
  • Customizable with your favorite add-ins.

Ingredients

Arborio rice
2 cups
Olive oil
2 tablespoons
Onion
1 medium, finely chopped
Garlic
2 cloves, minced
Dry white wine
1 cup
Chicken or vegetable broth
6 cups
Parmesan cheese
1 cup, grated
Salt
to taste
Black pepper
to taste
Butter
2 tablespoons
Parsley
for garnish

Step-by-step Instructions

1. Heat the broth in a saucepan over low heat and keep it warm.
2. In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
3. Stir in the Arborio rice, ensuring each grain is coated with oil, and cook for 2 minutes.
4. Pour in the white wine and cook, stirring constantly, until it is fully absorbed by the rice.
5. Add a ladle of warm broth to the rice, stirring frequently until the liquid is absorbed. Repeat this process, one ladle at a time, allowing the liquid to absorb before adding more.
6. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
7. Stir in the Parmesan cheese and butter until fully combined, then season with salt and black pepper to taste.
8. Remove from heat and let it sit, covered, for a few minutes before serving.
9. Garnish with parsley before serving.

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