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Italian risotto with creamy texture, garnished with cheese and herbs
Original Italian risotto, served with creamy texture and fresh Parmesan cheese

Classic Italian Risotto

Author: Flavelo
Recipes Main Courses
Risotto is not simply a 'rice dish', but a technological process. The essence is massaging the surface of the rice while stirring, which slowly releases the starch from the grains – this thickens the liquid into a creamy sauce without adding cream. The process requires patience: it cannot be left alone; it demands constant care and liquid added little by little.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 5 servings
🔥 Calories 480 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Wide, heavy-bottomed pan (for evaporation)
  • Ladle
  • Wooden spoon

Allergen Information

⚠️ Milk

Instructions

1 ✓

Keep the stock simmering in a separate pot. Heat the oil and 20g butter in the pan, then sweat the onion until soft but not browned.

Tip: Cold stock would shock the rice, stopping cooking with every ladleful, causing grains to break on the outside whilst remaining hard inside.
2 ✓

Add the rice and fry for 1-2 minutes until the edges of the grains become translucent, but the centre remains white.

Tip: This is 'tostatura'. Heat causes starch to migrate to the surface, and rice grains get a crust so they won't disintegrate.
3 ✓

Pour in the wine and stir until the alcohol smell evaporates and the liquid is absorbed by the rice.

Tip: The acidity of the wine is an essential counterbalance to the richness of the butter and cheese.
4 ✓

Start adding the hot stock one ladleful at a time. Always wait until the rice absorbs the previous batch whilst stirring continuously.

Tip: Continuous stirring rubs the grains against each other, releasing the starch that provides the creaminess.
5 ✓

After approx. 18-20 minutes, taste it. The rice should be soft but still have a little bite in the centre (al dente).

Tip: Do not overcook! Risotto should be fluid, not a ball (Italians call it 'all'onda', meaning wavy).
6 ✓

Remove from the heat. Stir in the remaining cold butter and Parmesan. Cover and let rest for 2 minutes.

Tip: This is 'mantecatura'. Resting and the emulsion of fat makes the final texture perfect.
7 ✓

Serve immediately, sprinkled with parsley and pepper.

Tip: Risotto doesn't wait for the guest; the guest waits for the risotto.

Recipe FAQ

Why is the rice crunchy?
The centre remained raw. Either you cooked the liquid off too fast or didn't add the stock patiently enough.
Why did it become a sticky mush?
You overcooked it, or didn't use risotto rice.

Ingredients

  • 300 g Risotto rice (Arborio or Carnaroli)
  • 60 g Butter (cold, cubed)
  • 1 head Onion (finely chopped)
  • 2 cloves Garlic
  • 100 ml Dry white wine
  • 1.2 l Vegetable stock (kept hot)
  • 60 g Parmesan cheese (freshly grated)
  • 1 bunch Fresh parsley
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper