🍚 How to Make Risotto

What Is Risotto?

Risotto is an Italian rice dish made by slowly stirring starchy short-grain rice with warm broth until the grains release their starch and turn creamy — yet remain slightly firm, or al dente, at the center. Unlike plain boiled rice, risotto is built in one pan: toast the grains, add broth a ladle at a time, and finish with butter and Parmigiano for the glossy, flowing texture Italians call all'onda ("like a wave").

Which Rice to Use

You need high-starch, short-grain Italian rice. Carnaroli is the most forgiving and stays firm through long stirring; Vialone Nano absorbs quickly and gives a looser result; Arborio is the most common in supermarkets and works well. Long-grain rice will not work — it never releases the starch that makes risotto creamy. For 4 servings, measure about 320 g (1⅔ cups) of rice and 1.5 liters (6 cups) of warm broth.

The 5 Rules of Creamy Risotto

1. Keep the broth warm in a pot next to the pan — cold broth stops the cooking and makes the rice gluey.
2. Toast the rice in butter or oil for 2 minutes until the edges turn translucent and a nutty aroma appears.
3. Add broth one ladle at a time, stirring until each addition is almost fully absorbed before adding the next.
4. Stir gently but constantly — the friction releases the starch that creates the cream.
5. Rest before serving: off the heat, beat in butter and grated Parmigiano (the mantecatura) and let it sit for 2 minutes.

Step-by-Step Method

1. Prep (5 min). Finely chop one small onion. Warm 6 cups of broth in a saucepan; keep it at a gentle simmer.
2. Sauté (4 min). Melt 3 tbsp butter in a wide pan over medium heat, add the onion and cook until soft and translucent — do not brown it.
3. Toast (2 min). Add the rice and stir until every grain is hot and coated.
4. Deglaze (2 min). Optional: pour in ½ cup dry white wine and stir until fully absorbed.
5. Cook (16–18 min). Add the first ladle of hot broth and stir. Keep adding one ladle at a time, stirring, until the rice is creamy but still firm in the center.
6. Mantecatura (3 min). Remove from heat, beat in 2 tbsp cold butter and ½ cup grated Parmigiano-Reggiano. Season, rest 2 minutes, and serve on warm plates.

Classic Recipes to Try

Once the technique clicks, the variations are endless. Start with the golden classic, then explore the collection:

• Risotto alla Milanese — the saffron risotto of Milan, pride of Lombardy since the 16th century.
• Porcini and Truffle Risotto — the earthy autumn classic.
• Pumpkin Risotto — sweet, creamy and comforting.
• Gorgonzola Risotto — rich and northern-Italian to the core.
• Squid Ink Risotto — a dramatic Venetian seafood showstopper.
• Shrimp Risotto — delicate and elegant for special dinners.
• Asian-Style Risotto — a fusion take from the book.

Common Mistakes

• Washing the rice — it rinses away the surface starch you need for creaminess. Never wash risotto rice.
• Drowning the rice — adding all the broth at once makes soup, not risotto. Ladle by ladle only.
• Browning the onion — golden onions add sweetness; brown onions overpower a delicate risotto.
• Skipping the rest — risotto served straight off the heat is loose and watery. The 2-minute rest is part of the recipe.

Go deeper: Risotto & Rice — The Italian Kitchen Volume 3 collects 109 risottos and rice dishes from Italy and around the world. See the book on the ebook page, or browse all 740+ free recipes.