Risotto Recipe
Creamy Parmesan risotto with tender Arborio rice, warm vegetable broth and a buttery cheese finish, cooked on the stovetop in about 40 minutes.
Contains: Milk
Vegetable broth formulations vary, so check the label if gluten or other allergens are a concern. Parmesan cheese contains milk; this recipe specifies a version made with vegetarian rennet.
WHY IT WORKS
Why This Recipe Works
01
Build the Starch
Adding hot broth gradually lets the Arborio rice release starch while the grains keep enough structure to stay pleasantly al dente.
02
Finish Off Heat
Stirring in butter and finely grated Parmesan after the pan leaves the heat gives the risotto a smooth, creamy finish without needing cream.
03
Keep It Loose
Risotto thickens quickly as it stands, so stop cooking while it is still loose enough to flow slowly across the plate.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Method
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Pour the vegetable broth into a medium saucepan and bring it to a gentle simmer. Reduce the heat to low and keep the broth hot while you cook the rice.
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Heat the olive oil and 1 tablespoon (tbsp) of the butter in a large heavy-bottomed saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent but not browned. Add the garlic and cook for 30 seconds.
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Add the Arborio rice and stir for 1 to 2 minutes, until every grain is coated and the edges begin to look slightly translucent while the centers remain opaque.
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Add about 3/4 US cup of the hot broth and stir frequently until it is almost absorbed. Continue adding the broth about 1/2 to 3/4 US cup at a time, letting each addition become mostly absorbed before adding the next.
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Continue cooking for about 18 to 22 minutes, stirring frequently, until the rice is tender with a slight bite and the risotto is creamy and loose enough to flow slowly when the pan is tilted. You may not need every drop of broth, so keep a little in reserve.
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Remove the pan from the heat. Stir in the remaining 1 tablespoon (tbsp) butter, the Parmesan, salt and black pepper. If the risotto is thicker than you want, stir in a splash of the reserved hot broth until it is loose and creamy.
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Let the risotto stand for 2 minutes, then serve immediately with a little extra Parmesan on top if desired.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Measure the rice and broth, dice the onion and grate the Parmesan up to 1 day ahead. Refrigerate the prepared onion and cheese separately. For the best texture, cook the risotto just before serving rather than making the finished dish ahead.
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Recipe Notes
Ingredient Notes
Arborio rice has enough surface starch to create a creamy texture as the hot broth is added gradually. This recipe specifies Parmesan cheese made with vegetarian rennet so the finished risotto can be classified as vegetarian.
Useful Substitutions
Carnaroli rice can replace Arborio in the same quantity and tends to stay a little firmer as it cooks. If you are not concerned about vegetarian classification, regular Parmesan can replace the vegetarian-rennet version directly.
INGREDIENT QUALITY
Quality Note
Do not rinse the Arborio rice before cooking. Its surface starch is part of what thickens the broth into a creamy risotto. Grate the Parmesan finely so it melts quickly and evenly off the heat.
SPEND LESS
Cost-Saving Tip
If you buy Parmesan as a wedge, keep the rind rather than discarding it. Freeze the rind and add it to a future soup or stock for extra savory flavor before removing it at the end.
COOKING TIPS
Tips
Keep the Broth Hot
Hot broth keeps the rice cooking steadily. Cold broth repeatedly drops the pan temperature and makes the cooking process less predictable.
Finish Off Heat
Stir frequently enough to keep the rice moving and release starch, but do not beat it aggressively. The goal is creamy risotto with distinct grains, not a gluey texture.
Do Not Rinse the Rice
Rinsing Arborio removes surface starch that helps thicken the cooking liquid, so add the rice straight from the package.
Serve It Right Away
Risotto continues to absorb liquid after cooking. Finish it slightly looser than you want and serve promptly while it is creamy and flowing.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool leftover risotto promptly, transfer it to a shallow covered container and refrigerate it within 2 hours. Use it within 3 days for the best texture.
Freezing
Risotto can be frozen, but the rice becomes softer after thawing and the texture is less creamy. If you freeze it, cool it first, seal it airtight and thaw it in the refrigerator before reheating.
Reheat on the Stovetop
Put the risotto in a saucepan with a splash of broth or water. Heat gently, stirring often and adding a little more liquid as needed, until steaming hot throughout.
Reheat in the Microwave
Add a splash of broth or water, cover loosely and heat in short intervals, stirring between each one, until steaming hot throughout. Add a little more liquid if the rice becomes too thick.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Risotto FAQs
What rice is best for risotto?
Arborio rice is a reliable choice because its starch creates a creamy sauce while the center of the grain can stay slightly firm. Carnaroli also works well and can be substituted in the same quantity.
Do I need cream to make creamy risotto?
No. The creamy texture comes from the starch released by the rice, then butter and Parmesan are stirred in at the end for richness and a smooth finish.
Why should the broth stay hot?
Keeping the broth hot prevents the rice from repeatedly cooling down when liquid is added, which helps the grains cook more evenly and keeps the timing predictable.
How do I know when risotto is done?
The grains should be tender with a slight bite in the center, and the risotto should look creamy and loose enough to spread slowly when spooned onto a plate.
Can I make risotto ahead of time?
Risotto is best cooked just before serving. You can measure the rice and broth, dice the onion and grate the Parmesan in advance, but cook the rice when you are ready to eat for the best texture.
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