Dinner
The Only Basic Risotto Recipe You’ll Ever Need
Creamy risotto rice simmers gently in a blend of broths and white wine, releasing its starches into a silky, flowing texture. A generous shower of Parmigiano-Reggiano melts throughout, leaving each spoonful rich, savory, and deeply comforting.
- Total
- 50 min
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 8
Nutrition per Serving
- Calories
- 242
- Protein
- 9g
- Carbs
- 32g
- Fat
- 6g
- Fiber
- 1g
- Sugar
- 1g
- Sodium
- 593mg
Ingredients
- 5 cup reduced-sodium chicken broth, beef broth, seafood stock, bottled clam juice, no-chicken broth or vegetable broth (see Notes)
- 2 tbsp extra-virgin olive oil
- 1 cup chopped shallots or onion
- 2 clove garlic, minced
- 1 1/2 cup arborio, carnaroli or other Italian risotto rice
- 1/4 tsp salt
- 1 cup dry white wine
- 1 cup finely shredded Parmigiano-Reggiano cheese, divided
- Freshly ground pepper, to taste
Instructions
- Bring 5 cups broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming but is not simmering.
- Heat 2 tablespoon oil in a Dutch oven over medium-low heat. Add 1 cup shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add 1½ cups rice and ¼ salt and stir to coat.
- Stir ½ cup of the hot broth and a generous splash of 1 cup wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in ½-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you've used all the broth and wine, and the rice is creamy and just tender, 25 to 35 minutes total.
- Remove from the heat; stir in ¾ cup cheese and pepper. Serve sprinkled with the remaining ¼ cup cheese.