Easy Risotto Recipe
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If it’s your first time making risotto at home, it might seem a little intimidating. I promise you, THIS easy risotto recipe will change your mind. I’ve perfected this simple recipe over many family dinners and have a method that uses only a few ingredients to create a creamy, comforting dish. Let me show you how to get the perfect texture with a delicious flavor, every time!
Risotto is one of those dishes that feels luxurious and comforting, yet it’s surprisingly simple to make at home. I know it has a reputation for being fussy, but the method is far more relaxed than you might think. At its core, it’s just arborio rice slowly simmered with hot stock, a splash of white wine, and a few good stirs along the way—hands-on, yes, but absolutely doable.
I like to think of risotto as a rhythm rather than a rulebook. You add warm chicken stock a ladle at a time, stirring occasionally, not constantly, until the rice turns creamy and tender but still has a little bite. The goal is a luscious texture that holds together in a soft mound when spooned onto a plate—rich and silky, never soupy or mushy. A finish of butter and Parmesan gives it that classic, velvety richness.
What I love most is how accessible it is. With pantry staples like olive oil, onion, garlic, arborio rice, stock, white wine, and a handful of finishing touches like thyme and Parmesan, risotto delivers big comfort without a long ingredient list. Once you’ve got the basic technique down, it becomes a blank canvas for endless variations—and a side dish you’ll want to make again and again.
What is risotto?
When I think of comfort food, I think of a creamy bowl of warm risotto. If you’re not familiar, let me explain. Risotto is a classic Italian rice dish known for its lusciously creamy consistency with al dente rice grains, giving it a subtle bite. The process of making it is to slowly simmer the rice in a flavorful broth, gradually adding the liquid while the starches release. Coating the rice with its own starch gives it a dreamy texture as it absorbs all the flavors it’s cooked in.
Easy risotto recipe tips
This is one of those easy risotto recipes that’s impossible to mess up. But here are a few tips that help make it extra awesome:
- Make sure the broth you add is hot.
- With so few ingredients, the flavor of the broth will have a big impact on the taste of the risotto. This is a time when good quality or homemade stock makes all the difference.
- You don’t need to stir it constantly, but be sure to stir it after adding a ladle of broth and before adding a new one. The stirring helps release the starch from the rice, giving it its characteristically creamy texture.
- After about 15 minutes of cooking, taste the risotto before adding more broth so you know when it’s done. You want it to be soft, but not mushy.
Risotto rice FAQs
What can I use in place of white wine?
I find that risotto made without wine tastes a little flat. However, ff you prefer not to use wine, you can substitute more stock. To brighten up the flavors, add some fresh lemon zest or lemon juice at the end.
What’s the best stock to use?
Risotto is one of those times where you’ll really notice the difference if you’re using a homemade stock. You can also often find high-quality stocks and broths in the freezer section of well-stocked grocery stores.
Can I use a different kind of rice?
Arborio rice is a high-starch rice, so any substitute will need to have the same basic qualities. Carnaroli rice and Vialone nano are both high-starch rice varieties used in different parts of Italy.
Storage and reheating
Storage: Store any leftover risotto in the fridge in an airtight container for 3-4 days.
Reheating: Reheating risotto is easy. It will thicken in the fridge, so add it to a pot with a splash of broth or water and stir until it’s heated through.
Easy Risotto Recipe
Ingredients
- 6 cups chicken stock (see notes)
- 1-2 teaspoons sea salt (or to taste)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion (finely minced)
- 2 cloves garlic (finely minced)
- 2 cups arborio rice
- 1 ½ cups dry white wine
- 1 cup freshly grated parmesan cheese
- 2 teaspoons fresh thyme leaves
Instructions
- Place the stock in a medium-sized pot over high heat. Bring it to a simmer and then lower the heat so that it stays warm. Add the salt to the pot, 1 teaspoon at a time. You want it to taste just a little saltier than you'd like.6 cups chicken stock
- Place the olive oil and butter in a large pot over medium heat. Add the onion and cook, stirring frequently, until it is soft and just starting to brown, about 5-7 minutes. Add the garlic and cook for 1 minute more.2 tablespoons olive oil, 2 tablespoons butter, 1 medium onion, 2 cloves garlic
- Add the arborio rice to the pot and stir it for 1 minute. Add the wine to the pot and stir until it has been mostly absorbed.2 cups arborio rice, 1 ½ cups dry white wine
- Add a ladle full of the hot broth to the pot and stir well. Continue stirring occasionally until it has been mostly absorbed, about 1-2 minutes. Continue adding the broth, 1 ladle at a time waiting until most of the broth has been absorbed by the rice before you add more. Stir the rice a few times between each addition of broth. The risotto is cooked when the rice is soft but not mushy .. think al dente pasta. This step takes about 20 minutes.
- When the risotto is soft, remove the pot from the heat, stir in the parmesan cheese and thyme, and then season to taste with sea salt and fresh ground pepper.1 cup freshly grated parmesan cheese, 1-2 teaspoons sea salt
Video
Notes
Nutrition
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How much thyme?
You talk about it in the description but not included in the recipe.
Thanks for catching that. I’ve corrected the recipe so it now shows 2 teaspoons stirred in before serving.
This worked exactly as written, thanks! We loved it! I added some mascarpone, Parmesan, and oven roasted Butternut squash. And served with some shrimp.
I’m so glad you loved it! 😊 Adding mascarpone and Parmesan sounds dreamy, and that roasted butternut squash with shrimp? What a combo. I love how you made it your own — thanks so much for sharing!
I had Risotto for the first time when we were in San Deigo on vacation. Ate at the 3rd Corner in Encinitas. Theirs was made with butternut squash. Mascarpone, Parmesan, spinach, pesto beurre blanc. It was amazing.
Following your recipe I used some Fetzer Gewurztraminer for my white wine. It brought honeyed apricot and peach flowers. I also made my own chicken broth. It reheats perfectly in the microwave on a reheat setting for casserole. Thank you for sharing this wonderful side recipe. New Favorite!
What a lovely memory — that risotto sounds incredible. 💛 Butternut squash with mascarpone and pesto beurre blanc? I can see why it stuck with you.
I love that you used Gewürztraminer here — those honeyed, floral notes are so beautiful in the risotto. And homemade chicken broth always takes it to another level. I’m so glad it’s become a new favorite for you. Thank you so much for sharing your experience!
Super easy instructions to follow! Have made this recipe numerous times and it always turns out perfect! So tasty 😋
That’s the best kind of feedback—thank you! I’m so happy it’s become a go-to for you, and that it turns out perfect every time. Love hearing that you’re enjoying it! 😋🙌
Can I do this recipe without the wine?
Here’s our suggestion from our FAQs: If you prefer not to use white wine, you can use more chicken or vegetable stock in its place. To brighten up the flavors, add some fresh lemon zest or lemon juice at the end.
Love this recipe! I felt like Carmy on THE BEAR!
I can’t wait to try this risotto recipe because it looks so straightforward, and delicious, and can go with just about anything. Garlic, onion, parmesan, and white wine – yum!
Literally my favorite dish but never made it myself until now, was great!
I loved this risotto so much! Nothing like a fail proof recipe that I can cook in my Dutch oven! Thank you so much for this awesomeness!
J’adore le rizotto, j’en ai fais un hier soir aux cèpes.
Je vais tester celui ci qui m’inspire par sa simplicité d’ingrédients.
Pour réchauffer le rizotto je recommande de le faire gratiner avec du parmesan dessu et un peu de chapelure + quelques morceaux de beurre. J’en fais toujours en plus pour pouvoir le réchauffer.
i was looking for a risotto recipe! and glad I’ve found yours! def gonna try it soon!
Do you think this would still be as tasty without the onion?
You could easily sub leeks for the onions and it would be just as tasty 🙂
What can be substituted for the white wine in the risotto recipe?
I’ve never tried substituting anything before so I can’t say for sure but I’m sure you could simply add more broth. If it is the alcohol that you are concerned about do remember that it burns off so you are left with only the flavour of the wine but no alcohol.