The Best EVER Risotto Recipe (2024)

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The Best EVER Risotto Recipe (1)

4.94 from 15 votes

This is the BEST risotto recipe ever, and it's my most requested dish from family and friends. Rich and creamy, it reminds me of the risotto we've eaten in Italy but made easily in your very own kitchen. With plenty of freshly grated parmesan, a pinch of saffron if you have it, and enriched with some dry white wine, this risotto is the perfect accompaniment to chicken, salmon, or shrimp, or as a standalone dish to wow!

6 servings


  • 5 cups chicken stock plus more if needed
  • 1 pinch saffron threads optional, see Notes
  • 5 tablespoons butter softened, divided
  • 1 medium onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 ½ cups risotto rice see Notes
  • ½ cup dry white wine or water
  • 1 cup freshly grated parmesan cheese room temperature, divided
  • 1 teaspoon salt plus more to taste
  • freshly cracked black pepper to taste



  • In large saucepan, bring chicken stock to boil, then reduce to low simmer. Transfer 1 ladle of stock to small bowl. Add saffron threads and set aside while saffron infuses.

    The Best EVER Risotto Recipe (2)

  • Meanwhile, melt 4 tablespoons butter in second saucepan over high heat. Once butter begins to foam, add onions and cook 2 minutes, stirring frequently. After 2 minutes, add garlic and cook 1 additional minute. Note: cook only until onions and garlic are softened, not browned!

    The Best EVER Risotto Recipe (3)

  • Add rice to saucepan with onions and stir until grains begin to swell and burst. Add white wine to deglaze pan, being sure to scrape any browned or stuck bits from bottom of saucepan. Let simmer until liquid is mostly reduced.

  • Once liquid is mostly reduced, stir in 1 to 2 ladles of stock, all of saffron-infused stock, salt, and pepper to taste. Stir constantly over low heat until liquid has been fully absorbed.

    The Best EVER Risotto Recipe (4)

  • Continue adding stock in small increments, letting the rice absorb the liquid completely before adding more. Stir constantly and taste frequently, until all stock has been added and absorbed. After about 20 to 25 minutes, rice should be just tender (not mushy!) and risotto should be golden and creamy.

    The Best EVER Risotto Recipe (5)

  • Remove saucepan from heat. Stir in ⅔ cup of parmesan cheese and remaining 1 tablespoon butter. Mix until butter has melted completely. Taste and season as needed, then transfer to serving plates or bowls, top with remaining parmesan cheese, and serve hot.

    The Best EVER Risotto Recipe (6)


  • Saffron: The saffron is optional, but highly, highly encouraged! It gives the risotto a rich flavor and a gorgeous golden color. A “pinch” of saffron threads could be anywhere from 5 threads to 50, just depending on your personal tastes. A little goes a long way, so I recommend using 5-10 to avoid overpowering the rest of the dish.
  • Risotto Rice: Arborio rice is the most common rice for risotto, but you could also use a short-grain sticky rice. Also, don’t rinse the rice before cooking it. You want that starch to make the risotto creamy.
  • Make sure the chicken broth stays warm the whole time. If you add cool broth to the rice, you’ll stop the cooking process with each ladle.

Nutrition Information

Serving Size: 1serving, Calories: 370kcal, Protein: 13g, Fat: 14g, Saturated Fat: 9g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 1165mg, Potassium: 235mg, Total Carbs: 44g, Fiber: 2g, Net Carbs: 42g, Vitamin A: 422IU, Vitamin C: 2mg, Calcium: 218mg, Iron: 3mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

The Best EVER Risotto Recipe (2024)


What is the secret to a good risotto? ›

Top 10 Tips for a Great Risotto
  • Always use warm stock. ...
  • Use a wide pan. ...
  • Use Arborio rice. ...
  • Toast the rice. ...
  • Deglaze with wine. ...
  • Watch your time. ...
  • Stir, but not too much. ...
  • Add the stock in small increments.
Feb 19, 2021

What is the best risotto in the world? ›

Saffron risotto is a Ticino specialty, made with Swiss saffron that is grown in the canton of Valais. This hand-picked, dark red saffron is one of the best in the world, and it is often referred to as red gold.

What is Gordon Ramsay's recipe for risotto? ›

  1. 1 large shallot, chopped finely.
  2. 4 tablespoons olive oil.
  3. 8 ounces baby portabella mushrooms, sliced.
  4. 10 ounces arborio rice.
  5. 12 cup dry white wine.
  6. 4 cups low sodium chicken broth.
  7. 8 ounces plum tomatoes, skinned, seeded and finely chopped.
  8. 1 tablespoon fresh basil, chopped.

What is the secret ingredient in risotto? ›

If you've ever made risotto before, the recipe that you followed most likely called for broth or stock, but the truth is that salted water produces better results.

How do restaurants get risotto so fast? ›

We par cook it. We make the recipe without finishing it with cream or butter or cheese. We pour the hot risotto onto a sheet tray to cool quickly and then store it in a container. Once we are ready to serve, we reheat the risotto with a little chicken stock, and finish with cream, butter, and some parmesan cheese.

How do chefs cook risotto so quickly? ›

The key is to spread the rice out into a thin, uniform layer so that it cools rapidly and evenly. Giving it a few gentle stirs as it starts to cool can hasten the process. *If you're cooking your risotto in a pressure cooker, just cut the cooking time down by about 25%, and leave out the last spoonful of liquid.

What is the king of risotto rice? ›

Often called the "king of Italian rice," carnaroli from Riso Buono is the risotto variety of choice for cooks in the know. With a higher starch content and firmer texture than the arborio you may see at the grocery store, this rice makes an ultra-creamy, restaurant-quality risotto that's almost impossible to overcook.

How do Italians eat risotto? ›

In traditional Italian dining, risotto is eaten with a fork to enjoy its creamy texture and individual grains. Using a spoon is not the typical practice.

What kind of risotto do they use in Italy? ›

Italian regional variations
Risotto alla zuccaMade with pumpkin, nutmeg, and grated cheese
Risotto alla pilotaA speciality of Mantua, made with sausage, pork, and Parmesan cheese
Risotto ai funghiA variant made with mushrooms such as porcini, boletus luteus, pholiota mutabilis or agaricus bisporus
6 more rows

Should you stir risotto as it cooks? ›

When cooking risotto on a stovetop, you're required to periodically stir it to ensure it doesn't stick to the bottom of the pot. Some people, however, stir it too frequently. This adds air into the risotto, cooling it down and making it gluey.

What can I add to risotto to make it taste better? ›

Aromatics like shallots, garlic, and thyme build layers of flavor, while gradually adding hot stock as you stir helps coax the starches out of the arborio rice for the creamiest risotto. We love incorporating mushrooms for added flavor, but feel free to make the dish without—or swap in your favorite vegetable!

What are the rules when preparing risotto? ›

Risotto rules: how to cook the perfect risotto
  1. Choose the right rice. There are different types of traditional risotto rice. ...
  2. 2. ... and the right amount. ...
  3. Use hot stock. ...
  4. Measure your stock. ...
  5. Add your stock little and often. ...
  6. Let it rest. ...
  7. Leave a little bite. ...
  8. Consistency is key.

Why do you put butter in risotto? ›

La mantecatura is everyone's favorite stage because you add more flavor and creaminess to the risotto though the addition of butter, cheese or oil. Grab your rested risotto and cold butter or cheese, gently stirring until melted and evenly distributed.

How to cook risotto like a pro? ›

13 Tips For Making Risotto Like A Pro
  1. Your cookware matters. Paolo Gagliardi/Getty Images. ...
  2. Start with the right rice. ...
  3. Use enough fat. ...
  4. Don't skimp on the quality of your cheese. ...
  5. The wine you pick makes a big difference. ...
  6. Your stock should always be warm. ...
  7. Keep your heat consistent. ...
  8. Make sure you stir — but not too much.
Jul 7, 2023

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