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One Pot Risotto Recipe

One Pot Risotto Recipe
Print Recipe
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This incredible One Pot Risotto Recipe delivers all the rich flavor and luscious texture of traditional risotto with a fraction of the effort, transforming humble ingredients into a luxurious family meal with minimal effort.

Ingredients

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1 tablespoon Olive Oil
2 tablespoons Butter
1 large Shallot
2 cloves Garlic
1 ½ cups Arborio Rice
½ cup Dry White Wine
5 cups Chicken or Vegetable Broth
½ cup Parmesan Cheese
½ teaspoon Salt
¼ teaspoon Black Pepper
2 tablespoons Fresh Parsley

Instructions

  1. In a large, heavy-bottomed pot or Dutch oven, heat the 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Once the butter melts, add the finely chopped shallot (or onion). Sauté gently for 3-5 minutes until the shallot softens and becomes translucent. Do not let it brown. Next, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic
  2. Add the 1 ½ cups Arborio rice to the pot with the shallots and garlic. Stir constantly for about 2 minutes, toasting the rice grains. This step is crucial; it helps the rice absorb flavors and gives the finished risotto a better texture. The edges of the rice grains will start to look translucent
  3. If you are using ½ cup dry white wine, pour it into the pot now. Stir well, scraping up any browned bits from the bottom of the pot. Let the wine simmer and cook off completely, about 2-3 minutes, until the liquid is almost fully absorbed
  4. Pour in all 5 cups of warm broth at once. Stir everything together gently to combine. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot with a tight-fitting lid
  5. Let the risotto cook undisturbed for 17-20 minutes. You do not need to stir during this time! The rice slowly absorbs the liquid, releasing its starches and creating that signature creaminess. After 17 minutes, give it a quick stir. If the rice is still too firm, you can add another ½ cup of warm broth or water, cover, and cook for an additional 2-3 minutes
  6. Remove the pot from the heat. Stir in the remaining 1 tablespoon butter and the ½ cup freshly grated Parmesan cheese. Stir vigorously for about 1-2 minutes. This "mantecatura" (beating in butter and cheese) emulsifies the starches and fats, resulting in the incredibly creamy, luscious texture we all love in a good risotto. Taste the risotto and season with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper as needed
  7. Garnish your beautiful One Pot Risotto Recipe with 2 tablespoons fresh chopped parsley, if desired, and serve it hot. Risotto is best enjoyed fresh from the pot!

Notes

Always use warm broth. Adding cold broth will shock the cooking process and can result in unevenly cooked grains.

Resist the urge to peek or stir too much during the covered cooking time to allow the rice to absorb liquid gradually and uniformly.

The final vigorous stirring (mantecatura) with butter and Parmesan is crucial for achieving the signature creamy consistency.

Serve immediately as risotto's creamy texture is best right off the stove; it will thicken if it sits too long.

Taste and adjust seasoning with salt and pepper as needed before serving.

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop over low heat, adding a splash of extra broth, water, or milk to restore creaminess. Avoid microwave if possible.

Nutrition

Find it online: https://fabiloustaste.com/one-pot-risotto-recipe-2/