This classic risotto recipe is a creamy, restaurant-quality dish made with Arborio rice, white wine, Parmesan cheese, and savory broth. Perfect for weeknight dinners or special occasions, this easy risotto is rich in flavor and simple to make at home. Get tips on achieving the perfect texture and learn how to customize it with vegetables, proteins, or herbs. Ideal for those searching for how to make risotto from scratch, this go-to recipe brings authentic Italian comfort food to your table.

Creamy, comforting, and endlessly satisfying, this classic risotto is a must-have in your recipe collection. Made with simple ingredients and a bit of patience, the result is a rich and velvety dish perfect for any occasion.

Ingredients

4 Tbsp unsalted butter, divided
1 Tbsp extra virgin olive oil
1/2 medium yellow onion (about 1 cup), finely chopped
2 garlic cloves, pressed or finely grated
1/2 tsp fine sea salt, plus more to taste
7–8 cups low-sodium chicken stock*
2 cups Arborio rice
1 cup dry white wine
1/2 cup freshly grated Parmesan cheese, plus more for serving
Freshly ground black pepper, to taste
1 Tbsp chopped fresh parsley, for garnish

*Note: Have extra stock on hand in case you need a bit more as the rice cooks.

Instructions

Heat the stock:
In a medium saucepan, bring the chicken stock to a simmer, then reduce the heat to low to keep it hot.
Sauté the aromatics:
In a large pot or Dutch oven, heat 2 tablespoons of butter and the olive oil over medium-low heat. Add the chopped onion and 1/2 teaspoon salt. Cook, stirring often, until the onions are soft and translucent, about 6–7 minutes. Add the garlic and sauté for another 30 seconds, stirring constantly.
Toast the rice:
Increase the heat to medium. Stir in the Arborio rice and cook for 2–3 minutes, stirring frequently, until the rice turns slightly translucent with a light golden hue.
Deglaze with wine:
Pour in the white wine and stir continuously until it is fully absorbed, about 2 minutes.
Add the broth gradually:
Begin adding the warm stock one ladleful at a time, stirring constantly and waiting until each addition is nearly absorbed before adding the next. This process should take 20–25 minutes. The risotto is ready when the rice is al dente and the texture is creamy.
Finish and serve:
Stir in the remaining 2 tablespoons of butter and the Parmesan cheese. Taste and season with additional salt and pepper as needed. Garnish with extra Parmesan, cracked pepper, and fresh parsley before serving.

Tips

Use warm stock: Keeping your broth hot helps maintain the cooking temperature and results in a creamier risotto.
Stir consistently: Stirring frequently encourages starch release, which gives risotto its signature creamy texture.
Don’t rush: Adding the broth slowly is key—resist the urge to pour it all in at once.

Variations and Substitutions

Cheese swap: Try pecorino romano or asiago for a different flavor profile.
Herbs: Add fresh thyme, basil, or chives for a twist.
Make it vegetarian: Use vegetable stock instead of chicken stock.
Add-ins: Stir in sautéed mushrooms, roasted vegetables, shrimp, or grilled chicken for a heartier meal.

FAQs

Can I make risotto ahead of time?
Risotto is best served fresh, but you can prep ingredients in advance. If needed, reheat gently with a splash of broth to loosen it up.

What if I don’t have white wine?
You can substitute with extra broth and a splash of white wine vinegar or lemon juice for acidity.

What kind of rice should I use?
Arborio is traditional, but Carnaroli or Vialone Nano also work well.

Serving Suggestions

Serve as a main course with a simple green salad and crusty bread.
Pair it with roasted chicken, seared scallops, or grilled vegetables for a complete meal.
Add a drizzle of truffle oil or a poached egg on top for a gourmet touch.

Why You’ll Love This Recipe

Simple ingredients, big flavor
Comforting, creamy texture
Perfect for a cozy dinner or an elegant gathering
Easy to customize based on what you have on hand