Easy Fail-Proof Risotto Recipe
I know that there is a lot of hype on the interweb about risotto being hard to make. I've read forums full of discussion about how difficult it is and people expressing their fear about this creamy little rice dish. But I'm here to tell you one thing:
Risotto is very easy to make!
It's so easy to make that it's virtually impossible to mess up. And … it doesn't require nearly as much attention as some suggest. Once you have everything ready to go (i.e.: broth warmed, the onions sautéed and the parmesan cheese grated) it will only take you 20-25 minutes before it is ready to go. During that time, you can be making a salad, washing the dishes, or making headway into that big glass of white wine that I know you poured yourself. (I'm hoping you poured yourself a big glass since I know that's what I would do.)
Tips for making the best risotto
- Make sure that the broth you add is hot.
- The flavor of the broth will play a big factor in the flavor of the risotto so use the best you have. Homemade stock or broth is definitely preferred.
- Give the risotto a good stir after you add more broth and again right before the next ladle full. You want to ‘massage' the rice so that it becomes creamy but that doesn't mean you need to stir it constantly.
- After 15 minutes of cooking, taste the risotto each time before you add more broth to make sure you don't overcook it. It should be soft but not mushy.
- Don't be afraid of risotto! Trust me, you can do this.
To make risotto ahead of time:
- Sauté the onions and garlic then add the arborio rice and remove the pan from the heat. 25 minutes before you are going to serve it pop it back on the heat.
- Put the stock in a pot and bring it to a low simmer.
- Grate the parmesan and chop the thyme.
Try this pumpkin mushroom risotto!
If you make this Easy Fail-Proof Risotto Recipe, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
Easy Fail-Proof Risotto Recipe
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- 6 cups chicken stock, can sub vegetable stock
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion, finely minced
- 2 cloves garlic, finely minced
- 2 cups arborio rice
- 1 ½ cups dry white wine
- 1 cup freshly grated parmesan cheese
- 1 teaspoon fresh thyme, not dried!
- 1-2 teaspoons sea salt, or to taste
- Place the stock in a medium-sized pot over high heat. Bring it to a boil then reduce the heat so that it stays at a low simmer.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 large onion, 2 cloves garlic
- Add the arborio rice to the pot and for 1 minute, stirring frequently. 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 and stir in the parmesan cheese and thyme then season to taste generously with sea salt and fresh ground pepper.1 cup freshly grated parmesan cheese, 1 teaspoon fresh thyme, 1-2 teaspoons sea salt