There are a handful of comfort foods I turn to, but few compare to risotto. Creamy, substantial, filling and warming, risotto is almost impossible to resist.
I can’t fully explain how much I love it. When someone asks what makes it perfect, I struggle to answer — I just want to make happy noises, lick the bowl or gnaw on a wedge of Parmesan.
Somehow risotto gained a reputation for being difficult and fussy. I don’t know how that happened — it’s actually one of the simplest “impressive” dishes you can make.
What I love most about risotto is that it’s a technique rather than a rigid recipe. Once you understand the method — which typically takes one try — you can adapt it to any flavor profile. In short: sweat onions and garlic in olive oil and butter, add the rice and toast until opaque, deglaze with white wine, then add small amounts of warm stock while stirring until the rice becomes tender and a creamy sauce forms around the grains. Finish by stirring in cheese.
Make a basic risotto and you’ve got a blank canvas for toppings. My favorite is mushrooms.
While I often use seared mushrooms, roasted mushrooms with thyme are equally lovely. Not a mushroom fan? No problem — top the risotto with grated Parmesan, shredded chicken in gravy, leftover shrimp, thinly sliced beef, or anything else you enjoy. Risotto works equally well as a side or a main course.
The idea is simple: use the rice’s starch to create a silky sauce that clings to each grain. It’s not hard — you can’t really ruin it unless you try. The only requirement is patience, not advanced skill. I’ll be here cheering you on and cracking a few bad jokes to keep things light.
Cook’s Notes
Risotto isn’t fussy, but you do need to adjust the heat at key moments. Sweat the onion and garlic over the lowest heat you can manage so they soften without browning. When you add the rice, raise the heat to medium to toast it briefly. Add the wine over medium-high so it reduces nicely. Once you begin adding the stock, lower the heat to medium-low and maintain a gentle simmer.
Choose a dry white wine you’d enjoy drinking; avoid sweet wines. If you prefer not to use wine, skip it and proceed with warm stock — the dish will still be excellent. For a vegetarian risotto, substitute vegetable broth for chicken stock.
Don’t treat the listed stock amount as absolute. Variables like rice age, pot size and simmer intensity affect how much liquid you’ll need. Add stock in small increments, tasting occasionally, until the rice is tender but still slightly al dente and the mixture is creamy. I sometimes need nearly twice the amount specified, other times less — use your eyes and your spoon.
Reserve a little hot stock for the end so you can adjust the final consistency; a splash at the finish keeps risotto loose rather than stodgy, since the rice will continue to absorb liquid.
Basic Risotto
Rebecca Lindamood
Pin Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1 medium onion peeled, trimmed and finely diced
- 4 cloves garlic peeled and minced or pressed
- pinch of thyme
- 3 1/2 cups chicken stock plus extra if needed
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese plus extra for garnish
Optional:
- Seared or roasted mushrooms for topping
Instructions
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Melt the butter with the olive oil over medium-low heat in a large skillet or saucepan. Add the diced onion, drop the heat to low and stir frequently until the onions are translucent but not browned, about 8 to 10 minutes. Add the garlic and stir until fragrant. Stir in the rice with a wooden spoon and toast until opaque, 3 to 4 minutes.
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Add the wine and let it bubble and absorb. Stir in the thyme. Begin adding the hot stock, 1/2 cup at a time, stirring and waiting until most of the liquid is absorbed before adding more. Continue this process until the rice is tender and creamy but still slightly al dente, about 15 to 20 minutes. Stir in the Parmesan until melted and well combined. Serve hot or warm, topped as desired.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
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