Let’s make risotto the foolproof way!! Risotto can be intimidating for some, but it certainly doesn’t have to be with step-by-step instructions. It’s simple and comes out with a creamy and delicious texture every time. Such a great side dish or main course!
Whether you are looking for a fancy meal to serve company, or a simple weeknight dinner, this method of making risotto will not disappoint!
I don’t think we’ve ever talked about my love affair with Risotto. It is my absolute FAVORITE Italian dish, EVER!!! A creamy rice that doesn’t actually contain any creamy ingredients, but still has the creamy & rich consistency of comfort food. I make it regularly. And by regularly, at least once a month.
Risotto is my idea of comfort food. Forget the pasta, this stuff makes any meal seem fancy! Paired with a delicious protein like my Lemon Chicken Piccata or Apple Cider Pork Chops, and you have a delicious Sunday dinner. The key ingredient is white wine, as this starts off as a delicious base to fabulous flavor. I know several people who are intimidated by making risotto, but you shouldn’t be!! I’ll give you my “fool-proof” method that requires attention but is sooooo worth it. I’ve added some fall deliciousness here with butternut squash, mushrooms, and sage.
You can easily make this risotto in about 30 minutes. It does require some hands on stirring, but it’s certainly not difficult! Let’s get started!
Ingredients you need to make Risotto
- Arborio Rice: this Italian style rice is different than traditional rice. When cooked in liquid it not only expands, but it releases a starch that creates a creamy texture!
- Shallots: I start my risotto by sautéing shallots and garlic. You will need only 1 here
- Garlic: finely chopped or minced!
- White wine: I love a Sauvignon Blanc here. The wine initially adds in so much depth and flavor to risotto, it’s a must! If you do not have wine, you can always just use broth.
- Broth: you can use chicken broth or vegetable broth here
- Mushrooms: I typically always add mushrooms to my risotto! Earthy and a delicious addition.
- Additional add-ins: I added cut up butternut squash for this fall variation, and chopped sage for the top. I also love some parmesan cheese for garnish!
30 minutes of cook time!
The key to making a perfect risotto is to stir, stir, and stir some more!! With this variation, I start by sautéing the shallot, garlic, butternut squash and mushrooms altogether. I removed the veggies, with the exception of a few remnants of shallots, then added the Arborio rice. You don’t want the veggies to turn mushy. After the risotto sautés for a few minutes, begin the first round of liquid. I always start mine with a dry white wine (Sauvignon Blanc is my favorite here). Wait until the liquid is absorbed before adding the next round of liquid!
After the wine, I add in vegetable (sometimes chicken) broth, one cup at a time. Wait until the liquid has been absorbed in each round before adding more broth. Total cook time for risotto is right around 30 minutes. So worth it you guys!! You will start to notice a creamy texture. Once my risotto was done cooking, I tossed in the veggies and some fresh sage. Parmesan cheese is also fabulous, but not necessary.
Tips for Risotto
As I mentioned above, you have to continuously stir (but also not too much to allow excess air in the risotto) and make sure you add the next round of liquid once most of the liquid is absorbed, 1 cup at a time. This allows Another tip that works nicely with risotto, keep your broth warm. It will absorb better and give you that creamy starch. Finally, don’t over cook! Risotto is similar to pasta and you want it al dente.
Can you store risotto and enjoy later?
This is not exactly recommended. After sitting in the fridge and being re-heated, it tends to be mushier. You can still enjoy leftovers, but risotto is not a make-ahead meal.
Serve your risotto with these recipes
Risotto is perfect as a stand alone meal. But paired with a protein or salad is always a good idea!
- Prosciutto Wrapped Chicken Breast Stuffed with Goat Cheese and Figs
- Chicken Cordon Bleu
- Easy House Salad
Easy and Perfectly Creamy Risotto
You'll love this easy method to make risotto with the most perfectly creamy texture! It all comes together in 30 minutes.
- 3 tbsp olive oil
- 1 shallot chopped
- 2 cloves garlic crushed
- 10 oz sliced mushrooms
- 12 oz butternut squash cut into small squares
- 1.5 cups arborio rice
- 1 cup dry white wine
- 5-6 cups vegetable or chicken stock at room temperature or heated
- 3 tbsp chopped fresh sage
Begin by heating the olive oil in a large heavy bottomed saucepan over medium high heat. Add the shallot, garlic, mushrooms and butternut squash, cooking until tender and the mushrooms are slightly brown (about 6-8 minutes). You can remove the mushrooms and butternut squash here to prevent them from becoming to mushy. Or you can keep them cooking with the rice to make things a little easier. Add the Arborio rice, stir well and cook for about another minute.
Add the wine and simmer, stirring constantly until the liquid is absorbed (about 2-3 minutes).
Reduce heat to medium, add in 1 cup broth, stirring frequently until the stock is absorbed.
Add the remaining stock 1 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next cup. I used right between 5 and 6 cups. Be sure the rice is tender and creamy, but not mushy. Total cooking time is right around 30 minutes.
Top with fresh chopped sage, and parmesan cheese (optional).