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risotto rice (how to make)

Recipe by
jPaul Gaskill
Kenesaw, GA 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-

yield 4 serving(s)
prep time 25 Min
method Saute

Ingredients For risotto rice (how to make)

  • 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

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

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