How to Make the Best Risotto for Beginners

The best, creamiest risotto requires some patience but it's easy to get down pat.

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Yield: 3 to 4 cups

Is there anything more luxurious than a creamy dish of risotto? This traditional Italian rice dish is made from a short-grained, starchy variety of rice called Arborio rice, and it's wonderful as a first course or gussied up with vegetables and other ingredients to make a full meal.

Creamy risotto for beginners in a bowl

The Spruce Eats / Diana Chistruga

What Should Cooked Risotto Look Like?

A properly cooked risotto should form a soft, creamy mound on a dinner plate or in a bowl—it shouldn't be runny, nor should it be stiff or gluey. While not difficult, some essential tips will help you make restaurant-worthy risotto at home.

Learn the Risotto Method

This basic risotto recipe is made with Arborio rice, butter, fragrant sautéed shallots or onions, dry vermouth or white wine, chicken stock, Parmesan cheese, and fresh parsley. It's a perfect recipe to start with if you've never made risotto before.

Risotto takes a while to cook properly, and it requires your attention as well as your time. For upward of 20 minutes, you have one job and one job only: Add hot stock a ladleful at a time to the rice and cook slowly, stirring often, until the stock is absorbed. The technique, which is called the risotto method, releases the rice's starches, producing a creamy, velvety dish. 

Can I Use Another Kind of Rice?

Arborio rice is the traditional choice for risotto, and it's readily available in grocery stores and online. This medium-grain, high-starch rice becomes fantastically creamy when cooked, making it ideal for risotto.

The best Arborio substitutes are Carnaroli and Vialone Nano. Both high-starch rice varieties are commonly used in Italian kitchens for risotto. Farro and sushi rice will work in a pinch, but avoid long-grain rice, such as jasmine and basmati because they won't become creamy when cooked.

Why Restaurants Don't Use This Traditional Risotto Method

What's interesting about the risotto method is that it's so time- and labor-intensive that most restaurants don't use it. It would take too long to make, and patrons don't like waiting half an hour to be served. Plus, Arborio rice will turn glutinous and sticky if held too long, so many restaurants don't make a true risotto. Instead, restaurants use an alternate method that involves parcooking the rice and finishing it at the last minute.

How to Serve Risotto

Risotto is best served warm—it's even better if you serve it in heated bowls or plates. It can be a side dish to a meat or fish entrée and is often served in restaurants as the first course. Once you perfect a basic risotto, you can try a variety of risotto recipes that include vegetables and proteins, such as lobster and chicken. Serve the risotto with a salad or cooked vegetables and Italian bread.

Tips for Making Really Good Risotto

  • Timing is key to a perfect risotto—When you add a ladle of broth to the risotto, make sure that you wait until the rice has almost completely absorbed the liquid and the pot is nearly dry before you add the next ladle. Rushing the process will result in rice that may be mushy on the outside and crunchy on the inside.
  • Stir, but not nonstop—Although many risotto recipes say to stir constantly, this can change the texture of the rice and make it gluey. After adding a ladle of hot stock, stir every once in a while to incorporate the liquid and keep the rice from sticking to the pot and scorching.
  • Water can stand in for stock in a pinch—If you run out of stock and the risotto is still crunchy, finish cooking it with hot water. Add the water a ladle at a time (just like you did with the stock), stirring often until it's absorbed.

"Classic, relatively inexpensive, and easy to make, this creamy risotto recipe is on point. The result feels lavish, without having to go to an upscale restaurant. Once you get the method down pat, you can customize to your liking. I made this dish several times because I enjoyed it so much." —Victoria Heydt

 Risotto for beginners in a bowl garnished with parsley
A Note From Our Recipe Tester

Ingredients

  • 4 cups (1 quart) chicken stock

  • 1 tablespoon vegetable oil

  • 3 tablespoons unsalted butter, divided

  • 1 medium chopped shallot or onion, about 1/2 cup

  • 1 1/2 cups Arborio rice

  • 1/2 cup dry vermouth, or dry white wine

  • 1/4 cup finely grated Parmesan cheese

  • 1 tablespoon finely chopped Italian parsley

  • Fine salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for risotto gathered

    The Spruce Eats / Diana Chistruga

  2. In a medium saucepan over medium-low heat, bring 4 cups chicken stock to a simmer. Lower the heat to low so the stock stays hot while you cook the risotto.

    Stock heating in a medium saucepan for risotto

    The Spruce Eats / Diana Chistruga

  3. In a large, heavy-duty saucepan, heat 1 tablespoon vegetable oil and 1 tablespoon unsalted butter over medium heat. When the butter has melted, add 1 medium chopped shallot or onion. Sauté until slightly translucent, 2 to 3 minutes.

    Chopped shallot cooking in oil in a saucepan with a wooden spoon

    The Spruce Eats / Diana Chistruga

  4. Add 1 1/2 cups Arborio rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté until there is a slightly nutty aroma, about 1 minute. Don't brown the rice. 

    Rice added to a saucepan with the shallots

    The Spruce Eats / Diana Chistruga

  5. Add 1/2 cup dry vermouth or dry white wine, and cook while stirring continuously, until the liquid is fully absorbed.

    Vermouth or white wine added to saucepan of risotto, stirred with a wooden spoon

    The Spruce Eats / Diana Chistruga

  6. Add a ladle of hot chicken stock to the rice and stir often, until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. 

    Chicken stock added to risotto being stirred with a wooden spoon

    The Spruce Eats / Diana Chistruga

  7. Continue adding stock, a ladle at a time, until the grains are tender but still al dente without being crunchy, about 20 minutes.

    Creamy risotto in a saucepan with a wooden spoon with all the stock absorbed

    The Spruce Eats / Diana Chistruga

  8. Stir in the remaining 2 tablespoons unsalted butter, 1/4 cup finely grated Parmesan cheese, and 1 tablespoon finely chopped Italian parsley. Season to taste with salt and freshly ground pepper.

    Butter, Parmesan cheese, and parsley added to the finished saucepan of risotto

    The Spruce Eats / Diana Chistruga

  9. Serve in warm bowls and enjoy.

    Risotto garnished with parsley and served in a bowl

    The Spruce Eats / Diana Chistruga

Feeling Adventurous? Try This:

  • Make it a meal—Turn this risotto recipe into a main dish by adding cooked shrimp, grilled chicken, or sautéed mushrooms during the last step.
  • Switch up the cheese—Change the flavor of the dish by swapping out the Parmesan for Pecorino Romano, mozzarella, fontina, or Gruyère.
  • Swap the stock—Try a different stock or broth like vegetable broth, and bone broth.

How to Store and Reheat

  • Store leftover risotto should be refrigerated in an airtight container and eaten within two days. It does not freeze well.
  • To reheat on the stovetop, start with 1/4 cup of chicken stock or water per 1 cup of risotto. Bring the liquid to a boil. Reduce the heat to medium-low, and add the risotto, stirring often until it's heated through, 2 to 3 minutes. Add another splash of liquid if the mixture is still too thick.
  • To reheat in the microwave, add 1 tablespoon of butter and a splash of white wine or water to the risotto. Microwave on medium-high, stirring after 1-minute intervals, until the risotto is to the desired temperature and texture. Add more liquid and continue to microwave if the mixture is still too thick.
Nutrition Facts (per serving)
363 Calories
17g Fat
35g Carbs
10g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 363
% Daily Value*
Total Fat 17g 22%
Saturated Fat 7g 37%
Cholesterol 35mg 12%
Sodium 607mg 26%
Total Carbohydrate 35g 13%
Dietary Fiber 0g 1%
Total Sugars 5g
Protein 10g
Vitamin C 3mg 13%
Calcium 72mg 6%
Iron 2mg 10%
Potassium 354mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)