Description
This Classic Risotto recipe offers a creamy, comforting Italian dish made with Arborio rice, slow-cooked in warm vegetable broth, and finished with butter and Parmesan cheese. Ideal as a versatile base, it can be customized with fresh herbs, vegetables, or proteins like grilled chicken or shrimp to suit any occasion.
Ingredients
Scale
Main Ingredients
- 1.5 cups Arborio rice
- 4-5 cups low-sodium vegetable broth, warmed
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
Optional Ingredients
- Fresh herbs (parsley or basil) for garnish
- Vegetables (asparagus, peas, mushrooms) to add flavor and nutrition
- Protein (grilled chicken or shrimp) for a heartier meal
Instructions
- Warm the broth. Heat the vegetable broth in a saucepan over medium heat, keeping it warm throughout the cooking process to ensure the rice cooks evenly.
- Sauté the onions. In a heavy-bottomed pot, heat olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent, developing the base flavors.
- Toast the rice. Add the Arborio rice to the pot and stir continuously for 2 minutes to lightly toast the grains, enhancing their nutty flavor.
- Add the broth gradually. Begin adding the warm broth one ladleful at a time, stirring continuously until each addition is fully absorbed before adding more.
- Cook the risotto. Continue the process of adding broth and stirring for 18 to 20 minutes, until the rice is tender but still has a slight bite (al dente) and the mixture becomes creamy.
- Finish with butter and cheese. Remove the pot from heat. Stir in the unsalted butter and grated Parmesan cheese until the risotto is rich and creamy. Season with salt and black pepper to taste.
- Add optional ingredients. If using, gently fold in any prepared vegetables or proteins such as asparagus, peas, mushrooms, grilled chicken, or shrimp.
- Rest and serve. Let the risotto rest for a minute to thicken slightly. Serve garnished with fresh herbs like parsley or basil for a burst of color and freshness.
Notes
- Use warm broth to ensure the rice cooks evenly and absorbs liquid smoothly.
- Do not rush adding the broth; gradual absorption is key to the creamy texture.
- Feel free to customize with your favorite vegetables or proteins for variety.
- If you prefer richer risotto, add an extra tablespoon of butter or Parmesan at the end.
- Stirring constantly is important to release the rice’s starches and create creaminess.
- Leftover risotto can be refrigerated and reheated with a splash of broth to restore creaminess.
