BA’s Best Risotto

This simple creamy risotto recipe stands on its own. Yes, you can serve it as a side dish, but it’s a main event, worthy of a dinner party even. If this is your first time making the Italian rice dish, know it’s a bit like a clingy baby, explains former BA food director Carla Lalli Music. “You can’t walk away from it,” she says, but “if you give it all your patient attention, it will transform into a puddle of love.” This isn’t the dish to make when you have a million other things going on—risotto’s cook time is all active: Stirring the rice constantly helps produce its signature creamy texture.

You can use any short-grain rice variety to make risotto. Carnaroli or arborio rice are the most common, but you may see boxes labeled generically as “risotto rice.” The latter should be fine, but check the label to make sure it isn’t preseasoned or otherwise flavored. In a pinch, even sushi rice will work. Toast the rice grains in oil to ensure you end up with al dente rice with distinct grains suspended in a creamy sauce, not a mushy porridge. For straightforward flavor, Carla recommends using salted water, not store-bought vegetable broth or chicken stock, which can vary significantly from brand to brand.

You can finish the recipe simply with Parmesan cheese and a garnish of black pepper—plus a sprinkling of fresh parsley if you like. But risotto makes an excellent canvas for seasonal ingredients. We’ve listed a few variations below, but don’t let these restrict you. Top your risotto with a pile of roasted carrots, flaked grilled salmon and a drizzle of romesco sauce, a simple poached egg, or any other toppings you can dream up.

Risotto is best the moment it’s ready, but you can make it ahead to a point. Reserve 2–3 cups of the salted water, cool the undercooked risotto, and store both in the refrigerator for up to three days. To finish, warm the risotto over medium-low, bring the water to a simmer, and continue with the recipe as written. If you have leftovers, store them in an airtight container and reheat them with a bit of water over medium-low heat, or even better, form them into arancini.