How to Make Basic Risotto (Traditional)

Feature image for Basic Risotto, with freshly grated cheese.

5 from 1 vote

How to Make Basic Risotto (Traditional)

Have you always wanted to cook this Italian favorite but need help figuring out where to start? First, let me guide you on how to make basic risotto the traditional way. Then you can try the rest of the classic risotto recipes as well!

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: Italian

Servings:

Calories: 341kcal

Author: Neriz

Equipment

Ingredients

2 to 3 tablespoons olive oil
1 small onion, finely chopped
1/3 cup rice
1/4 cup white wine
2 to 2 & 1/4 cups stock, simmering
1 tabalespoon butter, chilled
1/4 cup Parmigiano Reggiano, grated
salt, to season

Instructions

Place a wide pan over medium heat, then add olive oil.
Once the oil is ready, add the chopped onions.
Cook until the onion softens, then add the rice.
Cook (or toast) for about a minute.
Pour the white wine, stir, and let the wine evaporate.
At this point, the starch is coming out --- you should see that its starting to get creamy.
Pour about two ladles of the simmering stock into the pan.
Stir until the liquid has been absorbed, then pour another ladle of the stock.
Repeat the process for about 18 minutes or until the rice is slightly cooked.
Add only a little stock during this time (if at all), ensuring the finished risotto is not too watery.
As a final check, place your spatula in the middle of the pan and drag it to the other end.
You should see a 'wave' of the remaining liquid meeting on top and downwards.
Take the pan out of the heat.
Add and mix the chunk of butter and the grated Parmigiano Reggiano.
Cover with a lid and let sit for two minutes.
Transfer your perfect risotto to plates and serve with freshly grated cheese --- enjoy!

Notes

Cook's Tip #1: Chop the onions finely. The aim is that they will disappear (or at least barely noticeable) once the risotto is ready for serving.
Cook's Tip #2: Remember to keep the stock simmering, not just warm from boiling --- this is crucial for a perfect, basic risotto.

Nutrition