This is the classic risotto recipe every home cook should know. Built on traditional technique—short-grain rice, gradual liquid additions, and just enough stirring—it delivers creamy, glossy risotto with a tender bite every time. We prefer using salted water for a clean-tasting risotto that highlights the flavor of the rice, but your favorite stock (chicken, seafood, mushroom, etc.) can be substituted for extra richness. Once you’ve mastered the method, you can adapt it endlessly with vegetables, herbs, cheeses, or seasonal toppings.
Tips for the best risotto:
What is the best rice for risotto? Short-grain rice with high starch content, such as carnaroli or arborio, is best for risotto because it creates a creamy texture while maintaining a tender bite. Vialone Nano maintains an even heartier texture and works well for meat-heavy risottos. Sushi rice can be used in a pinch. Your local shop may also carry generic “risotto rice”—just ensure it isn’t instant or pre-seasoned and you should be fine.
What wine should I use? Pick a dry white wine that you like to drink. Pinot Grigio is a classic choice for risotto; its bright acidity and clean finish make it a versatile option. Unoaked Chardonnay is especially good with earthier flavorings, like mushrooms or squash.
Do you have to stir risotto constantly? No. Stirring frequently—but not nonstop—helps release starch and create creaminess without overworking the rice. That said, if you need to step away, you can add most of the liquid at the beginning, then cover the risotto with a lid and cook it on low heat. About 10 minutes before it’s done, come back and give it a good stir with a wooden spoon, adding any additional liquid as needed.
What is the ideal risotto texture? Perfect risotto should be loose enough to spread on a plate or shallow bowl slowly (the Italian term for this is all’onda). Think of it like the undulating tide on a beach. It should be creamy and cohesive, not dry and not soupy. Remove from heat just before the final addition of liquid is fully absorbed; the risotto will thicken as it rests.
Can risotto be made ahead? Risotto is best served immediately, but leftovers can be loosened with hot liquid and reheated gently on the stove, or used to make arancini. If you need to cook a large batch in advance, prepare the risotto only halfway through, then chill and cover tightly. Reserve the remaining liquid until you’re ready to serve, and use it to gently reheat the chilled risotto and finish cooking.
What you’ll need
Dutch Oven
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Microplane
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Medium Saucepan
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Heatproof Measuring Cup
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Wooden Spoon
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Recipe information
Total Time
1 hour
Yield
8 servings
Ingredients
1
6
½
2
1
5
1¾
Need to make a substitution?
Preparation
Step 1
Combine 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and 10 cups water in a medium stockpot. Bring to a boil over high heat; reduce to medium heat and maintain a bare simmer.
Step 2
Meanwhile, heat 6 Tbsp. extra-virgin olive oil in a 6-qt. Dutch oven over medium. Cook ½ large white onion, finely chopped (about 1½ cups) and a pinch of salt, stirring frequently, until onion is translucent and starting to soften, 6–8 minutes. Add ½ cup water and cook, stirring often, until water evaporates and onion is sizzling in oil and completely tender, about 5 minutes. (Adding the water allows the onion to cook gently and thoroughly without taking on any color.) Taste onion; if it’s still firm at all, add another splash of water and continue cooking until meltingly soft.
Step 3
Add 2 cups carnaroli, arborio, or Japanese sushi rice to cooked onions and stir well to coat with oil. Cook, stirring constantly, until grains of rice are translucent around the edges and they make a glassy clattering sound when they hit the sides and bottom of pot, about 5 minutes. Coating the grains with oil before adding any liquid helps the rice cook evenly so that the outside does not become mushy before the center is tender. Add 1 cup dry white wine and another pinch of salt. Bring to a simmer and cook, stirring occasionally, until wine is completely evaporated, about 2 minutes.
Step 4
Reduce heat to medium, then add hot salted water to rice in ¾-cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and surrounded by fluid, not-too-thick creamy suspension, 25–30 minutes. It should take 2–3 minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to medium-low. Gradual absorption and constant agitation are the keys to cooking risotto, encouraging the starches to release from the rice and transforming into the dish’s trademark creamy consistency. You may not need all of the hot water, but err on the side of soup rather than sludge. The finished texture should be more of a liquid than a solid. Start checking the rice after about 15 minutes; the grains should be tender but not mushy, with a slightly firm center that doesn’t leave a chalky or bitty residue between your teeth after tasting.
Step 5
Remove pot from heat, add 5 Tbsp. unsalted butter, cut into pieces, and stir until melted. Gradually add 1¼ cups Parmesan, stirring until cheese is melted and liquid surrounding risotto is creamy but very fluid. Stir in more hot salted water if needed to achieve the right consistency. Taste and season with salt.
Step 6
Divide risotto among warm bowls. Top each with a grind of pepper. Serve with remaining ½ cup Parmesan alongside for passing.
VARIATIONS
This risotto Parmigiano is good enough to serve on its own, but it’s also an excellent canvas for a whole host of toppings. Here are a few options we love:
Buttered Sugar Snap Pea Risotto With Mint
While risotto is cooking, heat 4 Tbsp. unsalted butter in a large skillet over medium until foaming, about 1 minute. Add finely chopped white and light green parts of 5 scallions, season with kosher salt and freshly ground black pepper, and cook, stirring occasionally, until scallions are bright green and aromatic, 1–2 minutes. Add 1 lb. sugar snap peas (trimmed, cut in half lengthwise), season again, and cook, tossing occasionally, until crisp-tender, 2–3 minutes. Remove from heat and stir in ½ cup sliced mint leaves. Spoon peas and any pan juices onto individual bowls of risotto.
Burst Cherry Tomato Risotto
While risotto is cooking, heat 2 Tbsp. unsalted butter and 2 Tbsp. extra-virgin olive oil in a large skillet over medium until butter is foaming. Add 4 crushed garlic cloves, season with kosher salt and freshly ground black pepper, and cook, stirring occasionally, until garlic is aromatic and starting to brown, 1–2 minutes. Add 2 pints cherry tomatoes and increase heat to medium-high. Cook, tossing frequently and pressing down on tomatoes with a wooden spoon to encourage skins to split, about 5 minutes. Add ½ tsp. red pepper flakes and toss to combine. Taste and season with kosher salt and freshly ground black pepper, if needed. Spoon tomatoes and pan sauce onto individual bowls of risotto. Drizzle with oil.
Wild Mushroom Risotto With Thyme
While risotto is cooking, heat ¼ cup extra-virgin olive oil in a large skillet over medium-high until shimmering. Add 1 lb. mushrooms (such as shiitake, crimini, or maitake, trimmed, caps torn into 2" pieces) and cook, tossing occasionally, until they begin to soften and release some liquid, 3–4 minutes. Season with kosher salt and freshly ground black pepper and cook, tossing occasionally, until deeply browned and tender, 8–10 minutes. Add 5 crushed garlic cloves, 2 Tbsp. unsalted butter, and 4–5 sprigs thyme and cook, tossing occasionally, until garlic softens and butter is golden brown, about 3 minutes more. Remove from heat and add 2 Tbsp. white wine vinegar or fresh lemon juice. Toss to coat, scraping up any browned bits from surface of pan. Pluck out thyme sprigs. Spoon mushroom mixture onto individual bowls of risotto.
Lemon Risotto With Chives
While risotto is cooking, stir finely grated zest of 2 lemons, ½ cup thinly sliced chives, and 5 Tbsp. extra-virgin olive oil in a small bowl; season with kosher salt and freshly ground black pepper. As soon as risotto is done, stir in 3 Tbsp. fresh lemon juice. Spoon lemon-chive mixture onto risotto.
Editor’s note: This risotto recipe was first printed in March 2019; it has been updated for style. Head this way for more of our favorite rice dishes →