The Only Basic Risotto Recipe You’ll Ever Need

a recipe photo of the Basic Risotto served in a bowl — Photo: Alexander Shytsman

Cook Time:

50 mins

Total Time:

50 mins

Servings:

Nutrition Profile:

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Nutrition Notes

Is this risotto gluten-free?

Yes! Arborio rice, like all rice, is gluten-free. And since this recipe contains no other ingredients that contain gluten, this risotto is gluten-free.

Is Parmigiano-Reggiano cheese healthy?

Research suggests that the type of saturated fat in cheese, including Parmigiano-Reggiano, has been shown to reduce the risk of heart disease. Cheese also has probiotics—beneficial bacteria for your gut. And a healthy gut has been shown to have many health benefits, including reducing inflammation and the risk of chronic disease. Cheese can even help make your mouth healthier, reducing tooth decay, gum disease and mouth sores.

Some types of cheese can be high in sodium, so be sure to check the label. Parmigiano-Reggiano provides about 8% of your daily sodium intake for each 1-ounce serving, which can easily fit into a healthy diet.

Does Parmigiano-Reggiano have lactose?

While milk naturally contains lactose, many types of cheese, including Parmigiano-Reggiano, lose most of its lactose during the cheese-making process. Many people who are lactose-sensitive find they can eat cheese in moderation without upsetting their gut.

Tips from the Test Kitchen

What is Arborio rice? Is there a substitute?

Arborio rice is a type of short-grain rice that's often used to make risotto. It's named after the town of Arborio in Piedmont, a northwest region of Italy. Arborio rice is high in amylopectin, a starch that's released during cooking, which gives it a creamy texture. If you can't find Arborio rice, you can use carnaroli, maratelli or other varieties of Italian-style risotto rice.

Why should the broth be hot?

Slowly adding hot broth to Arborio rice helps release the starch from the rice, giving risotto its characteristic silky, creamy texture.

Why add wine with each addition of broth?

We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. If you'd prefer the wine to be more subtle, add the entire cup at the end of Step 2 and cook, stirring, until the liquid is absorbed, then begin adding the broth. If you prefer to omit the wine, use more broth in its place.

What to serve with risotto

Risotto is delicious on its own, but it also pairs well with seafood like pan-seared salmon, Brown Butter Seared Scallops or Lemon-Garlic Shrimp Skewers. Top risotto with Easy Sautéed Asparagus, Sheet-Pan Roasted Root Vegetables or Roasted Mushrooms with Brown Butter & Parmesan for a delicious vegetarian dinner. Serve with Arugula & Fennel Salad with Lemon Vinaigrette or a simple green salad to complete the meal.

Additional reporting by Jan Valdez and Carrie Myers

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Ingredients

5 cups reduced-sodium chicken broth, beef broth, seafood stock, bottled clam juice, no-chicken broth or vegetable broth (see Notes)
2 tablespoons extra-virgin olive oil
1 cup chopped shallots or onion
2 cloves garlic, minced
1 ½ cups Arborio, carnaroli or other Italian risotto rice
¼ teaspoon salt
1 cup dry white wine
1 cup finely shredded Parmigiano-Reggiano cheese, divided
Freshly ground pepper to taste

Directions

Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming but is not simmering.

Alexandra Shytsman
Heat oil in a Dutch oven over medium-low heat. Add shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.

Alexandra Shytsman
Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you've used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total.

Alexandra Shytsman
Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the remaining 1/4 cup cheese.

Alexandra Shytsman

Equipment

Medium saucepan, Dutch oven

Tips

Bottled clam juice can be very high in sodium. We like Bar Harbor brand, which has 120 milligrams sodium per 2-ounce serving. Look for it in the canned fish section or the seafood department of your supermarket.

Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called "no-chicken broth,” it can be found with the soups in the natural-foods section of most supermarkets.

Originally appeared: EatingWell Magazine, January/February 2011

Nutrition Facts (per serving)

242	Calories
6g	Fat
32g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size about 2/3 cup
Calories 242
% Daily Value *
Total Carbohydrate 32g	12%
Dietary Fiber 1g	3%
Total Sugars 1g
Protein 9g	17%
Total Fat 6g	8%
Saturated Fat 2g	11%
Cholesterol 7mg	2%
Vitamin A 325IU	6%
Vitamin C 2mg	3%
Folate 12mcg	3%
Sodium 593mg	26%
Calcium 137mg	11%
Iron 1mg	5%
Magnesium 14mg	3%
Potassium 228mg	5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.