Ingredients
Scale
- 1 1/2 cups Arborio rice
- 3 tablespoons olive oil
- 3 tablespoons butter, divided
- 1 small onion or 2 shallots, finely diced
- 3 cloves garlic, minced
- Salt and black pepper to taste
- 5 1/2 cups vegetable or chicken broth, warmed
- 1 cup grated Parmesan cheese
- 2 tablespoons butter (for finishing)
- Fresh herbs (parsley, basil, or thyme)
- Extra Parmesan for serving
- Lemon zest (optional)
- Optional add-ins: mushrooms, peas, asparagus, butternut squash, cherry tomatoes, spinach
Instructions
- Keep broth warm in separate pot over low heat.
- Heat olive oil and 1 tablespoon butter in large skillet over medium heat.
- Add diced onion or shallots with pinch of salt. Sauté 4-5 minutes until softened.
- Add garlic and cook 30-60 seconds until fragrant.
- Add Arborio rice. Stir to coat with oil mixture.
- Toast rice 2-3 minutes, stirring frequently, until edges turn translucent.
- Pour in 4 cups warm broth all at once. Stir well.
- Bring to gentle simmer. Reduce heat to medium-low.
- Stir every 3-4 minutes for 18-20 minutes as rice absorbs liquid.
- After 18 minutes, taste rice. Should be tender with slight bite.
- If too firm, add remaining broth 1/2 cup at a time until al dente.
- Add vegetables in last 3-5 minutes if using.
- Remove from heat.
- Add remaining 2 tablespoons butter and Parmesan cheese.
- Stir vigorously 1 minute until creamy and glossy.
- Taste and adjust seasoning. Add lemon zest if desired.
- Serve immediately with extra Parmesan.
Notes
- Must use Arborio, Carnaroli, or Vialone Nano rice
- Never rinse the rice – need that starch
- Keep broth warm throughout cooking
- Stir every 3-4 minutes, not constantly
- Rice should be al dente, not mushy
- Remove from heat before adding cheese
- Serve immediately – doesn’t wait well
- For mushroom risotto: sauté mushrooms separately first
- Leftover risotto makes great arancini
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 425 kcal
- Sugar: 3g
- Sodium: 895 mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg