Risotto Rice (How to Make)

jPaul Gaskill


risotto rice = Piedmont rice This plump white rice can absorb lots of water without getting mushy, so it's perfect for making risotto. The best comes from Italy. Arborio is very well-regarded, but Carnaroli, Roma, Baldo, Padano, and vialone nano = nano are also good. The highest Italian risotto rice grade is superfino. Lesser grades are (in descending order) fino, semi-fino, and commune. You can sometimes find brown risotto rice, which has more fiber and nutrients, but it isn't nearly as creamy as white risotto rice. Never rinse risotto rice-

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25 Min


1 cup arborio rice
(optional) 1/2 cup cooked meat, vegetables or seafood
2 tbs light olive oil (eliminate if using sausage) optional add 2 tbspn butter to saute onions
2 cups water, chicken or beef stock
1 cup white wine optional substitute water or stock
1 medium onion chopped
2 cloves of diced fresh garlic.
salt and pepper to taste


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1Chop vegetables or meat and set aside.

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2Heat a large skillet over medium-high heat until hot.

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3Add olive oil.

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4Stir in onion and fry for 2 minutes.

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5Add garlic and optional ingredients.

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6Stir about 2 minutes.

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7Add rice while still stirring.

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8Continue stirring until the rice is slightly browned.

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9Add wine and reduce till almost evaporated.

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10Gradually add water or stock about 1/4 cup at a time. Continue stirring.

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11Reduce heat to simmer.

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12As liquid is absorbed add another 1/4 cup until cooked al dente.

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About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian
Hashtag: #Risotto