How to Make Perfect Risotto Every Time

How to Make Perfect Risotto Every Time
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How to Make Perfect Risotto Every Time

Check out this slideshow to learn how to make the perfect risotto with some of our best recipes!

Step 1: Bring broth to a boil

Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.

Step 2: Sauté rice and seasonings

Heat oil in a Dutch oven over medium-low heat. Add shallots (or onion) and cook, stirring about 30 seconds. Add rice and salt and stir to coat.

Step 3: Stir in hot broth

Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you've used all of the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total.

Step 4: Stir in cheese

Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the remaining 1/4 cup cheese.

Now get to cooking with some of our best risotto recipes!

Image Credit: Getty Images

Creamy Seafood Risotto

Bottled clam juice gives this risotto a non-traditional seafood flavor.

Click here for the recipe: Creamy Seafood Risotto

Pear Risotto With Prosciutto and Fried Sage Leaves

Heady with ripe pear and laced with the delicate saltiness of prosciutto, this creamy risotto goes well with any roast meat or poultry. Any Parmesan cheese can be used but we recommend Parmigiano-Reggiano.

Click here for the recipe: Pear Risotto With Prosciutto and Fried Sage Leaves

Fennel and Sausage Risotto

Cheese, pork, fennel and rice ... this risotto has it all. And the combination makes for a flavor-packed dish.

Click here for the recipe: Fennel and Sausage Risotto

Wild Mushroon-and-Red Wine Risotto

Switch up your risotto regimen by adding mushrooms into the mix. We promise you'll love the result.

Click here for the recipe: Wild Mushroom-and-Red Wine Risotto

Tri-Color Vegetable Risotto

Plain risotto is good, but our version, flavored with sautéed mushrooms, sun-dried tomatoes and spinach is truly delectable.

Click here for the recipe: Tri-Color Vegetable Risotto

Oven-Baked Risotto

This simple-to-prepare, oven-baked risotto gets a wonderfully smooth and creamy flavor from cream of mushroom soup, Parmesan cheese and sun-dried tomatoes.

Click here for the recipe: Oven-Baked Risotto

Simple Creamy Chicken Risotto

Chock full of chicken, carrots and green onion, this creamy rice dish is a mixture of Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup, Campbell's® Condensed Chicken Broth and Parmesan cheese.

Click here for the recipe: Simple Creamy Chicken Risotto

Green Risotto

Serve this pesto-flavored risotto alongside roasted chicken or pork roast or serve with a big salad for a light dinner. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor.

Click here for the recipe: Green Risotto


By: Carolyn Malcoun

Risotto done right is absolutely sublime: rich and luxurious with just a touch of toothsomeness. And despite its reputation for being fussy or time-intensive, it's actually quite simple to make. While you do need to attend to the pot while you're making risotto, that step only takes about half an hour. And the results are more than worth it! All you need are a few choice ingredients and a bit of time at the stove and you'll have a pot of creamy risotto that an Italian nonna would be proud of.

The key to good risotto is using short-grain risotto rice. Arborio is the most commonly available variety in American supermarkets, but if you can find carnaroli, vialone or another Italian "risotto" rice, you can use those as well. These rices are high in amylopectin, a starch that readily breaks down when cooked, giving risotto its characteristically creamy texture (without any added cream). While EatingWell typically advocates for whole grains over refined grains, the outer layer of bran on brown rice (and other whole grains) prevents the amylopectin from being released during cooking, so whole-grain rice can't give you the same result. You'll also want to make sure to use a broth or stock that you like, since the dish will be infused with its essence (use homemade if you can), and a good-quality Parmesan, preferably Parmigiano-Reggiano, to get the best flavor bang for your buck.

Check out the slideshow above to learn how to make the perfect risotto with some of our best recipes!

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