How To Make The Best Risotto In The World

arborio rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is higher in protein, while long-grain rice is often less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine retains flavor without alcohol, while chicken broth is budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino provides a similar flavor at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be less expensive.

Heat olive oil in a large skillet over medium heat.

Add chopped onion and celery; cook for about 10 minutes to soften.

Add six generous handfuls of arborio rice to the skillet; stir to coat in oil and flavor from the vegetables.

Season with a little salt.

Add a splash of white wine and cook until absorbed.

Begin adding vegetable broth one ladle at a time, stirring constantly for about 16 minutes.

Continue adding broth every 45 seconds to a minute until the rice doubles in size and becomes creamy.

Taste the risotto to check for al dente texture.

Add a knob of butter and a handful of grated parmesan cheese; fold in gently without cooking the cheese.

Cover the risotto with a lid or plate and let it sit for 2 minutes to relax.

For tomato basil risotto, mix in halved tomatoes, garlic, basil, olive oil, salt, and pepper into the risotto.

For pea mint risotto, stir in cooked peas, parsley, and mint into the risotto, and optionally add goat cheese.

For artichoke risotto, sweat sliced artichokes with olive oil, garlic, and a little water, then mix into the risotto.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens