I LOVE risotto, and I especially love how easy it is to make—stay with me. Once you master a few of the basics, it really is easy to make a delicious, creamy risotto from scratch.
Let’s get started!
All you need to make a great risotto is a good recipe (I’m referring here to my Wild Mushroom Risotto recipe) and the right ingredients—and that means the right rice. The most common type of rice used in risotto is Arborio rice. It contains an extremely high level of starch... It's all that starch that makes the dish so creamy.
If you’re feeling fancy (and feel like spending a little more money), look for Carnaroli rice. Like Arborio, it has very high starch content. Carnaroli is considered the premiere rice for risotto. It’s not easy to find unless you are in Italy or an Italian market—but if you do find some, stock up!
Rarest of all, there’s also Vialone Nano rice. This one is grown in the same region as the Prosecco grape. Hard to track down, grown in small crops, and usually only found in Italy, this one is really special if you can get it.
How do you add flavor to a risotto? Use chicken stock, rosemary, and white wine!
When I make risotto, I favor chicken stock infused with a few fresh rosemary sprigs. You can use vegetable stock, too—but I find that chicken stock makes the creamiest-looking dish. You’ll also want a quality white wine to deglaze the pan. A lighter wine (like a Chablis or Viognier) works wonderfully. Shy away from that oaky chardonnay for this dish.
What’s the best pan for making risotto?
For the best risotto pan, pick a large sauté pan with deep sides. A 10-inch or 12-inch pan works great. The more area for your risotto to simmer the better.
Making a perfectly creamy risotto is easier than you think… but you have to be attentive.
The final ingredient is time. You’ll need about 1 hour and 15 minutes to make a perfect risotto—and it’s not idle time. Sorry! That’s because the trick to risotto is slowly ladling the warm stock into the pan of rice, stirring constantly until the liquid is absorbed, and then doing it again... and again... Making sure not to overcook the rice is critical, too. Cooked risotto should be al dente—fully cooked, yet still somewhat firm to the bite.
Pro tip: You can make your risotto ahead of time!
If you want to make your risotto ahead and serve it later, follow the recipe up to the final addition of stock, and then STOP. The risotto will be slightly undercooked. To re-warm, you just add the last ladle of stock, then the cream and cheese.
FAQs
The short answer is short grain rice! A traditional risotto uses Italian arborio rice because it is high in starch which naturally yields a creamy consistency when cooked.
Why is my risotto not creamy? ›
Overcook the rice, you quickly ruin it. Over-stir, and you lose the creamy, rich texture risotto is renowned for. "Cooking risotto is not as simple as it looks; there is a real skill to it," explains San Pellegrino Young Chef finalist Antonio Salvatore, who helms the iconic Monte Carlo restaurant Rampoldi.
What is the best rice for creamy risotto? ›
Arborio is the most popular short-grain rice for making risotto. It is capable of absorbing large amounts of liquid and produces a relatively creamy risotto with a hearty texture. Carnaroli is a plumper, larger grain of rice that has a high starch content.
Can I add cream to my risotto? ›
Gently simmer and stir until the risotto is reconstituted and becomes “al dente”. Finish with butter, fold in whipped cream (if you dare), season to taste, and add any other flavorings you wish, such as parmesan, truffle oil, etc.
What is the secret to creamy risotto? ›
Yes, the foundational creaminess of well-made risotto should come from the starches that the grains release slowly over the cooking process—but a bit of actual cream doesn't hurt, either. Make sure to season the risotto with salt after you've added the whipped cream.
What is the secret ingredient in risotto? ›
Use Salted Water Instead of Broth in Risotto
It's an ingenious tip on many levels.
What rice does Gordon Ramsay use for risotto? ›
Gordon Ramsay Mushroom's Risotto Recipe
* 2 cups Arborio Rice * ½ cup Parmesan Cheese (shredded) * 4 tablespoons Butter * 8 cups Chicken Broth (divided) * ½ cup White Wine * 3 tablespoons Olive Oil (extra virgin) * ½ cup Shallots (finely diced) * 2 cups Mushrooms (baby bella) * 3 tablespoons…
What rice not to use for risotto? ›
Great risotto cannot be made with long-grain rice, such as Basmati or Jasmine rice. Sometimes, other grains can be used to make risotto-style dishes, such as barley, farro, buckwheat, and quinoa.
Can I use pudding rice for risotto? ›
U-Weigh Short Grain Risotto/Pudding Rice is perfect for risottos and gives you a creamy, gooey rice finish. Short grain rice is very absorbent and can also be used in soups and stews and perfect for rice puddings.
Why do you put butter in risotto? ›
The concept of mantecare, (the verb form of mantecatura) is an Italian cooking essential, one that's crucial to risotto. It comes from the Spanish word for butter and means to gently work something—usually a dish—into a creamy consistency by blending in some sort of fat or butter.
Simmer and Stir
If you notice your risotto is on the dry side as you're reheating, adding a bit of broth or white wine will work wonders when it comes to bringing back some moisture and flavour.
What is a substitute for cream in risotto? ›
Milk and butter
It's an easy substitute that'll work for most recipes. The butter adds extra fat to the milk, making its fat percentage similar to that of heavy cream. Combine 1/4 cup (57 grams) of melted butter with 3/4 cup (178 mL) of milk and mix thoroughly to make 1 cup (237 ml) of heavy cream.
Why does risotto get creamy? ›
Stirring the rice constantly will add air into the risotto, cooling it down and making it gluey. But if you don't stir enough, the rice will stick to the bottom and burn. Agitating the rice is important, because risotto's creaminess comes from the starch generated when grains of rice rub against each other.
How do you add texture to risotto? ›
By adding beans, chicken, or any seafood, they'll soak up some flavor and lend an extra texture to your risotto. Since risotto is really a blank slate for just about any ingredient, it's easy enough to add something to it to make it more of a complete meal.
How do you make risotto not crunchy? ›
If the risotto is crunchy, it isn't fully cooked and if mushy, it's overcooked. Il Riposo: Resting the risotto is important, as this helps lower the temperature for the final stage which is the addition of fat and other ingredients. Remove the pot completely from heat, cover and let rest for 2-5 minutes.
