Our Easy Risotto Recipe Is the Cheesy, Comforting Dish You Need Tonight (2024)

Two words: simple and cheesy. That's what makes this easy risotto recipe the perfect dish. With every creamy, comforting bite, you'll feel like you've been transported to northern Italy.

Risotto has a reputation for requiring a lot of time, effort, and elbow grease, but this recipe couldn't be further from the truth. It only takes a few ingredients, and you don't need to be at the stove the whole time–risotto has a knack for doing its own thing in its own time. As you slowly incorporate broth into the rice, the grains absorb the liquid and turn into a creamy porridge-like consistency. A generous handful of Parmesan cheese later and you have one of the most satisfying dishes around, perfect for lunch or a light dinner.

How to Make the Perfect Risotto

The most important thing to know about making risotto is that, while it's not difficult, it does take some time. Once you start incorporating the warmed broth into the rice, it takes somewhere between 20 and 25 minutes for the rice to properly absorb the liquid, release its starches, and become thick and creamy. Contrary to popular belief, you don't have to stand over the stove the whole time and tend the risotto. It does require more attention than your average pot of rice, but an occasional stir will do the trick for this easy risotto recipe. We recommend keeping an eye on the rice as the broth simmers down–give it a stir at those points so that the rice doesn't stick to the bottom of the pan.

Since risotto is such a simple dish, it’s important to use the best ingredients that you can:

• Rice: The most widely available rice used for risotto is a starchy, short-grain rice known as Arborio. If you find other rice labeled Carnaroli or Vialone Nano, those varieties will work great too.
• Broth: Use a good-quality store-bought broth or homemade stock (we usually reach for chicken stock—or vegetable stock if we're keeping the dish vegetarian).
• Wine: Most recipes will call for a few splashes of dry white wine. You don’t have to use your best bottle, but don’t use anything that you wouldn’t want to drink.
• Aromatics: This recipe uses a yellow onion to flavor the risotto, but you could use red onions, sweet onions, or shallots instead. A few cloves of garlic will add even more flavor.
• Cheese: Traditionally, Parmesan cheese is stirred into risotto just before serving. Since the cheese adds a burst of flavor, use a high-quality Parmesan (Pecorino Romano will be delicious too.)

Variations on Easy Risotto

1. Milanese: Add a pinch of saffron threads to the broth and allow them to bloom. Stir in 1 cup of frozen peas at the end of cooking. Saffron will add a delicate floral flavor and the peas will add some color.
2. Tomato: Replace the broth with equal parts canned tomato juice and water. This will give the risotto a fresh flavor and a vibrant red hue.
3. Mushroom: In a separate skillet, sauté 1 pound of sliced mushrooms in 2 tablespoons of butter over medium-high heat until they’re tender and browned, 10 to 15 minutes. Stir the mushrooms into the risotto when you stir in the last of the broth. The mushrooms make this side dish a bit more substantial and entrée-worthy.
4. Seafood: Replace the broth with equal parts clam juice and water. Stir in 1/2 pound each of bay scallops and peeled deveined shrimp in the last few minutes of cooking. The residual heat from the rice will cook the delicate seafood perfectly. You can omit the cheese if you prefer. Serve this as a hearty side dish or dinner itself.

1. Heat broth and water:

   In a small saucepan, combine broth with 1 cup water. Bring to a boil; reduce heat, and keep at a bare simmer.

   

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2. Cook onion in butter:

   In a large saucepan, heat 2 tablespoons butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 4 to 5 minutes.

   

3. Add rice:

   Add rice, and cook, stirring frequently, 2 minutes.

   

4. Add wine:

   Add wine, and cook, stirring occasionally, until absorbed, 1 to 2 minutes.

   

5. Add 2 cups hot broth:

   Add 2 cups hot broth; simmer over medium-low, stirring occasionally, until mostly absorbed, 10 to 12 minutes.

   

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6. Continue adding broth gradually until rice is just tender:

   Continue adding broth, 1 cup at a time, allowing each to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, 20 to 25 minutes total (you may not need all the broth).

   

   

7. Stir in cheese and butter, and serve:

   Remove from heat. Stir in Parmesan and remaining 2 tablespoons butter; season with salt and pepper.

   

Storing and Reheating

Once cooled, leftover risotto can be stored in an airtight container in the refrigerator for up to three days.

Reheating

To reheat, add a serving or two of risotto to a small skillet or saucepan with another splash of broth (or water) and cook over medium-low heat, stirring often, until warmed through.

More Risotto Recipes to Try:

• Leek, Bacon, and Pea Risotto
• Lemon Risotto With Asparagus and Peas
• Roasted-Garlic Risotto with Mushrooms
• Creamy Parmesan Risotto
• Mushroom and Asparagus Risotto
• Basic Risotto
• Saffron Risotto With Shrimp and Peas
• Baked Sage and Saffron Risotto
• Sweet Corn-Brown Rice Risotto