Basic Risotto with Parmesan

Easy and creamy risotto that doesn’t require a ton of stirring.

1-2 servings
30 minutes
Ethan Chlebowski

Ingredients

Aromatic base

  • Butter
    28 g2 spoonfuls
  • Onions, grated
    1/4
  • Garlic, grated
    2 cloves

Rice & cooking liquid

  • Arborio rice
    120 g1 part
  • Broth
    120 g1 part
  • Water
    240 g2 parts

Texture & seasoning adjusters

  • Parmigiano Reggiano, grated
    40 g3 spoonfuls
  • Butter
    14 ga spoonful
  • Parsley, chopped
    to taste
  • Salt
    to taste
  • Black Pepper
    to taste

Method

Step 1: Sauté the aromatics

Place butter in the pan to melt over medium-low. Grate in the onion and garlic cloves (if you don't have a grater or microplane, finely mince them with a knife instead). for 1-2 minutes until softened and fragrant.

Step 2: Simmer the rice

Add the rice and stir to coat the kernels in fat and lightly toast their exterior.

Add about 80% of the cooking liquid (broth & water) to the rice. Reserve the rest to adjust the consistency at the end of cooking.

Turn the heat to medium-high and bring the liquid to a . Stir once or twice then turn the heat to low. Cover the pan with a lid and set a timer for 10 minutes.

Once the time is up, stir the rice once or twice, cover it, and set a timer for another 10 minutes.

Step 3: Adjust seasoning & texture

Test the doneness of the rice. As needed, add in the remaining cooking liquid and stir until the risotto reaches your desired consistency.

  • Add more liquid for a loose texture and less liquid (or continue the risotto) for a compact and sticky texture.

Add in the Parmigiano and the remaining butter and stir until creamy. Add salt, black pepper, and fresh herbs to taste. Enjoy.

“My preferred risotto technique doesn't take 45 minutes of constant stirring. Instead, I take learnings from Marcella Hazan to make a 30-minute, hands-off creamy risotto by dialing in the texture towards the end of cooking. ”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

entire recipe
Calories924
107g
47g
30g

Show macros split into…

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Recommended: 2 servings

FAQ

Why the water & broth? And what kind of broth should I use?

Cutting broth with water ensures the final risotto won't be too . Dial in the final seasoning with salt and Parmigiano Reggiano at the end of cooking. You can use any lightly seasoned broth or stock. Chicken broth is standard. You can also make this recipe entirely with water.

Are there other types of rice I could use?

Arborio is widely available in U.S. supermarkets but Carnaroli or Vialone Nano rice are equally respected risotto options. In a pinch, Spanish Bomba rice (the kind used for making paella) can also work since it is a similarly starchy short-grain variety. Whatever rice you use, check the packaging for suggested rice:liquid ratios and adjust with cooking liquid as necessary. Long-grain rice is not starchy enough and won't create the right risotto consistency.

What consistency should my risotto be?

Risotto can be made to many different consistencies. Check out this video guide for adjusting risotto to your preferences and why you don’t need to stir constantly. General cooking timelines for rice doneness: Firm: ~15 min Tender: 15-20 min Soft: 20-25 min When the rice has reached your desired toothsomeness, decide the final of the risotto by adding a bit more liquid to the pan to loosen it up, or evaporating some liquid to tighten it up: Loose & pourable = Venetian style (more common). Compact & sticky = Piedmont/Milanese/Bolognese style.