The Perfect Whatever Risotto Recipe

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This risotto recipe is completely versatile, once you master this technique you can make any risotto you like. Here are the steps you need to follow and any tips you need to know. For a fancy dinner party, serve it in a Parmesan bowl to make your table even more festive!

What is risotto

Risotto is an Italian dish where the rice is cooked slowly adding stock gradually. This specific technique of cooking the rice creates a creamy but firm rice dish, usually combined with different ingredients, the most common being vegetables or fish.

Risotto, like pasta, can be mixed with so many different ingredients. Creativity can flow freely and adapt to each season and country.

It is important to follow the basic guidelines on how to make a perfect Italian Risotto.

However, once you master them you are set.

You can experiment with many different flavours, making a different one each day. Here I make Risotto alla Milanese (saffron) and Risotto with Porcini mushrooms.

For a fancy dinner party, serve it in a Parmesan bowl to make your dinner even more festive!

What rice to use for risotto

You cannot make risotto with any rice. You have to use a specific rice grain that will make the risotto creamy while remaining firm. The best rice to use is Carnaroli, second-best Arborio.

The rice brand is very important, like pasta. If you don’t use the right brand you risk having a mushy tasteless risotto.

Yes, it did happen to me and you can find out more if you listen to my Podcast interview on Dishing with Delishes.

My prefered brand for Risotto Rice

This post is sponsored by Riso Gallo which is the brand I normally buy for my risotto.

If you use the rice from ‘Riso Gallo’ you can be sure of your success. (affiliate link)

They are one of the oldest Italian rice producers and the largest producer in Europe. They have been operating since 1856, and their rice is available in most European supermarkets.

They offer a wide variety of rice, however, if you are planning to make a “Signature Risotto” you need to use Carnaroli Grand Riserva, produced to very high standards to ensure a perfect result each time.

Getting ready to make the Perfect Risotto

Before you get started there are a few important points I would recommend:

• Because risotto requires a lot of stirring I recommend using a wooden spoon with a comfortable handle.
• It is also very important to use homemade stock. This is why I always have my homemade stock reserve in the freezer! If you missed the post about how to make stock in a pressure cooker, you can find it here. Do not use unslated stock. If your stock is not salted add a cube stock,
• For 1 lb – 500 gr of rice you will need approximately 6 cups – 1.5 litres of stock.

Once you have the right ingredients and tools at hand (a wooden spoon and a large pan) you are ready to start cooking this risotto recipe.

How to make the perfect risotto

The procedure is very simple and separated into 7 steps

• Step 1: Prepare the ingredients you want to add to the risotto
• Step 2: Stir-fry the onion and the rice
• Step 3: Start adding the stock
• Step 4: Cook the rice adding the stock and stirring
• Step 5: Checking the cooking timing
• Step 6: Adding the ingredients
• Step 7: The risotto has to be “Mantecato”, you need to add fat

Step 1: Preparing the ingredients you want to add to risotto

If you are not a confident cook, I recommend preparing the ingredients you want to add to your risotto before you start.

You can add any ingredients you like. The most common risottos have mushrooms or squash or zucchini. Risotto with seafood is also very common.

My other favourite is Risotto with red chicory of treviso. You can use your imagination, but you have to cook the ingredients beforehand as they are normally added at the end.

Generally speaking, the ingredients to add to risotto are often stir-fried or baked.

To give you an example I will tell you how to make a classic risotto with Porcini mushrooms, in English, Cep mushrooms.

Preparing the Porcini mushrooms for risotto

Fresh porcini mushrooms should not be cleaned underwater as they will absorb the water like a sponge.

1. To clean the Porcini use a mushroom brush and some kitchen towel.
2. Stir fry the chopped garlic with butter.
3. Dice the fresh Porcini mushrooms and add to the pan
4. Stir until cooked but still firm
5. Add salt and pepper and put aside

The Porcini mushrooms will be added at the end, once the rice is cooked. This way the fresh mushrooms will not mash but remain whole, adding a nice chewy porcini texture to each bite.

If it is not the Porcini season you can use frozen Porcini instead of fresh ones, it’s not too bad!!

Even if the best Porcini mushroom risotto is made with fresh Porcini (Cep mushrooms in English), I can also recommend using dry Porcini. You can find them in an Italian supermarket.

Soak the dry mushrooms in hot water until they are softened. You can add them to the fresh porcini when you stir fry them.

The water where you soak the dry mushrooms is full of flavour, and you can add it to the stock you use to cook the rice. The rice will absorb the flavour of the porcini while cooking, enhancing its earthy taste.

Step 2: Stir-fry

1. Stir fry the onion with butter at very low heat, the onion should not burn.
2. Once the onion becomes translucent, add the rice and increase the heat.
3. The rice has to toast in the butter so that the grains are sealed.

4. Once the rice is toasted, add 1 cup of white wine and let it evaporate. (Some people use expensive wine (+15€ ). I don’t, sorry Risotto. I’d rather drink it myself!! 
5. Once the wine has evaporated, lower the heat but not too much.

Step 3: Add The Stock

6. Keep the stock warm at low heat in a pan next to the rice.
7. Add the first ladle of warm stock and start counting the cooking time.
8. The stock in the rice should be boiling at all times.

If you are making Risotto alla Milanese

If you are making the classic Risotto alla Milanese, the saffron should be added to the beef stock before you add the stock to the rice.

Some people prefer to use chicken stock to keep the yellow colour intact. I like the visual aspect of food but if I have to compromise taste for the look, I prioritize the taste.

So to make my Risotto alla Milanese I use brown beef stock exclusively made with bone marrow.

Step 4: Cooking the rice

The rice should be continually stirred and the stock added regularly but only 1 or 2 ladles at a time. If immersed in stock the rice will have a boiled taste.

9. Add the stock only when “the rice asks for it”, and always in small quantities.
10. The rice must be continually stirred so that the grains do not stick together.

It is the friction of the stirring that creates that typical creamy consistency of the risotto.

Step 5: Cooking timing

Each rice has a cooking time written on the package, usually around 15 to 20 minutes. But you should not follow it to the minute, use only as a reference.

It is only by tasting it that you can perfectly time when the Risotto is cooked and ready to eat.

11. When you see that the rice could be ready, taste it. It should be cooked but still firm and al dente.

Step 6: Adding the ingredients

Whatever risotto you are making is up to you as to when you need to add the additional ingredients. Vegetables, fish or meat, should have been cooked separately beforehand and added towards the end of the cooking process.

The only exception being seafood risotto as the seafood should not be cooked for long so you can add it 5 minutes before the rice is done.

12. Usually, I add the ingredients 3 minutes before the rice is completely cooked

Step 7: Mantecato

Once the rice is cooked, it has to be “mantecato” which means you have to add fat. It originated from the Spanish word Manteca, butter. This makes the rice creamier and shiny.

Normally butter and parmesan are added, but depending on the recipe sometime it is olive oil or yoghurt.

13. Add butter or Parmesan to the risotto
14. Stir the rice well and cover for a minute for the fat to be absorbed.
15. Once rested, the Risotto is ready to be served!

Shortcuts to make an Easy risotto

There are no shortcuts to make an easy risotto, risotto is risotto and that is that. You can find recipes that use Pressure Pan or Instant Cooker, it is not the same thing.

If you use one of these pans, you will have to add the stock all at once at the beginning of the cooking process. The rice will come out watery and not creamy.

So, go ahead and make it if you don’t have time, it is still a nice meal, but do not call it risotto!

What to do with left-over risotto

If you have left-over risotto, you are in luck. There are many delicious recipes you can make with it, and here are some ideas:

• Vegetarian Rice Timbale with Grilled Eggplants Recipe
• Rice Arancini Recipe Gluten Free and Vegetarian
• Rice Balls Recipe

Parmesan bowls

Serving the risotto on a Parmesan bowl is a very fancy way to present Risotto at a dinner party. Parmesan bowls are not too difficult to make. You can make them hours before serving them so you can practice before your guests arrive.

As Parmesan is very expensive I would recommend using Grana Padano, a more reasonably priced cheese very similar to the Parmesan. You can also try with Pecorino cheese, but Pecorino is more pungent that Parmesan and it could overpower the ingredients you are using on your risotto. I wouldn’t recommend Pecorino with Porcini mushrooms.

In the Parmesan bowl, you can also serve pasta, salad or my favourite gnocchi with truffle.

To make the Parmesan bowls, you need a pan for crepes, with very short sides. It will make it easier to remove the toasted Parmesan when it is ready. If you don’t have a pan for crepe you can also melt the Parmesan in the oven on a parchment paper.

Making the Parmesan bowls

1. Lay a thin layer of grated Parmesan on the hot pan at medium heat. Make sure it is uniformly distributed.
2. Wait until all the cheese is melted and bubbly
3.  Gently lift the outer border of the cheese with a spatula until the cheese is toasted and lift up easily.
4. Turn the pan and let the cheese slide and lean over the base of a cup put upside down on a cutting board
5. Let the cheese cool down completely before turning it over and put it on a serving plate.
6. Once cold it will be solid and keep its shape

Recipes you might also like

For more rice recipes, check out the category: Rice

Also check the recipes below:

• Black Rice Recipe With Apple, Avocado And Carrots
• Italian Rice Stuffed Tomatoes
• Baked Rice Pilaf
• Homemade Paella Seafood And Sausage
• Baked Tortellini Souffle

Now that you know the basic rules to make the perfect Italian risotto, get your imagination going and make your own risotto recipe. Please, tell me your ideas in the comments below, I would be delighted to hear.

You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

📋The Perfect Whatever Risotto Recipe

This risotto recipe is completely versatile, once you master this technique you can make any risotto you like. Here are the steps you need to follow and any tips you need to know. For a fancy dinner party, serve it in a Parmesan bowl to make your table even more festive!

Prep Time 12 minutes

Cook Time 18 minutes

⏲️Total Time 30 minutes

Servings: 5 people

Print Pin Rate

Author: Laura Tobin

Ingredients

1x2x3x

US Customary – Metric

Base ingredients for Risotto

• 1/3 cup butter
• 1 onion diced
• 1 cup dry white wine
• 1 lb Carnaroli rice Carnaroli Riso Gallo (Grand Riserva)
• 5 cup homemade stock (vegeterian, chicken, beef or fish based on the recipe)
• 1/3 cup freshly grated Parmesan

Additional ingredients for Risotto alla Milanese

• 1 package saffron (use brown beef stock)

Additional ingredients for Risotto with Porcini Mushroom

• 1 pakage dried porcini
• 10 oz fresh porcini (Frozes Porcini if it is not the season)
• 2 cloves peeled garlic cloves
• 1/4 cup butter
• 1 cup boiling water to soak dried mushrooms and add to the chicken or beef stock

Equipment

• All-Clad Sauce Pan 3-Quart
• Ladle
• Cutting board set
• All-clad small pot
• Wooden Turner Set

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Instructions

Preparing the Porcini for the Risotto

• You can use either brown beef or chicken stock. Soak the dry mushrooms in hot water for 10 minutes and add the water to the stock.
• In a separate pan stir-fry the fresh (or frozen) Porcini mushrooms with butter, garlic salt and pepper. Remove the garlic once cooked.

Stir-frying the Rice

• Stir fry the onion with 30 gr of butter at a very low heat, the onion should not burn.
• Once the onion becomes translucent, add the rice and increase the heat. The rice has to toast in the butter so that the grains are sealed.
• Once the rice is toasted add 1 cup of white wine and let it evaporate.

Preparing the stock

• Warm up the stock. It should be kept warm at low heat in a pan next to the rice.

Stock for Risotto alla Milanese

• Use brown beef stock exclusively made with bone marrow and add 1 or 2 packages of saffron

Cooking the rice

• Once the wine has evaporated, lower the heat but not too much. Add the first ladle of warm stock and start counting the cooking time. The stock in the rice should be boiling all the time.
• The rice should be continually stirred and stock added regularly but only 1 or 2 ladles at a time.

Adding the ingredients

• Vegetables, fish or meat, should already have been cooked separately, and added towards the end of the cooking process. Usually after 13 minutes of cooking. in this porcini recipe add the Procini mushrooms.

Cooking time

• After 15/18 minutes of cooking the rice, taste it to check if done and if it needs more salt or pepper. Adjust seasoning.

Mantecato

• Once the rice is done to your taste, take it away from the heat.
• Add the remaining butter and Parmesan, stir well, cover and let it rest for 10 minutes.

Video

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Notes

• The best rice to use is Carnaroli, second-best Arborio
• For a “Signature Risotto” use Carnaroli Grand Riserva, produced to very high standards by the oldest Italian Rise Producer Riso Gallo
• Because risotto requires a lot of stirring I would recommend using a wooden spoon with a comfortable handle.
• It is also very important to use homemade stock. This is why I always have my homemade stock reserve in the freezer! If you missed the post about stock, you can find it here.
• For 1 lb – 500 gr of rice you will use approximately 6 cups – 1.5 litres of stock.
• If you are not a confident cook, I recommend preparing the ingredients you want to add to your risotto before you start.
• Generally speaking, the ingredients to add to risotto are often stir-fried or baked.
• Fresh porcini mushrooms should not be cleaned underwater as they will absorb the water like a sponge. Use a mushroom brush and some kitchen towel.
• The water where you soak the dry mushrooms is full of flavour, and you can add it to the stock you use to cook the rice. The rice will absorb the flavour of the porcini while cooking, enhancing its earthy taste.
• Some people use expensive wine (+15€ ) to flavour the risotto. A € 7 per bottle dry white wine is fine
• To make Risotto alla Milanese use brown beef stock exclusively made with bone marrow.
• The rice should be continually stirred and the stock added regularly but only 1 or 2 ladles at a time. If immersed in stock the rice will have a boiled taste.
• It is the friction of the stirring that creates that typical creamy consistency of the risotto.
• Each rice has a cooking time written on the package, usually around 15 to 20 minutes. But you should not follow it to the minute, use only as a reference. It is only by tasting it that you can perfectly time when the Risotto is cooked and ready to eat.
• Once the rice is cooked, it has to be “mantecato” which means you have to add fat.
• There are no shortcuts to make an easy risotto
• If you use a Pressure pan or an Instant cooker you will have to add the stock all at once at the beginning of the cooking process. The rice will come out watery and not creamy.
• If you have left-over risotto, you are in luck. There are many delicious recipes you can make with it, you will find many ideas above

Nutrition

Calories: 606kcal | Carbohydrates: 79g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 62mg | Sodium: 1238mg | Potassium: 143mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1220IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 4.1mg

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