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


1Chop vegetables or meat and set aside.
2Heat a large skillet over medium-high heat until hot.
3Add olive oil.
4Stir in onion and fry for 2 minutes.
5Add garlic and optional ingredients.
6Stir about 2 minutes.
7Add rice while still stirring.
8Continue stirring until the rice is slightly browned.
9Add wine and reduce till almost evaporated.
10Gradually add water or stock about 1/4 cup at a time. Continue stirring.
11Reduce heat to simmer.
12As liquid is absorbed add another 1/4 cup until cooked al dente.

About Risotto Rice (How to Make)

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