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


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

How to Make Risotto Rice (How to Make)


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

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About Risotto Rice (How to Make)

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

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