Let’s make risotto in a very easy way!! Risotto can be intimidating to some people, but it certainly doesn’t have to be with step-by-step instructions. It’s simple and comes out creamy and delicious every time. Great side dish or main dish!
Whether you’re looking for a fancy meal to share with friends, or a simple weekday dinner, this method of making risotto won’t disappoint!
I don’t think we’ve ever talked about my relationship with Risotto. This is my absolute FAVORITE Italian dish, EVER!!! Real creamy rice does not contain any creamy ingredients but still has a soft & rich food consistency. I make them regularly. And regularly, at least once a month.
Risotto is my idea of comfort food. Forget pasta, this dish makes any meal look extravagant! Pair it with delicious proteins like Lemon Chicken Piccata or Apple Cider Pork Chops, and you’ve got yourself a great Sunday dinner. The main ingredient is white wine, as it starts as a delicious base to an extraordinary taste. I know some people who are intimidated by making risotto, but you shouldn’t!! I’ll give you my “anti-stupid” method that needs some attention but is so worth it. I’ve added some fall deliciousness here with butternut squash, mushrooms, and sage.
You can easily make this risotto in about 30 minutes. It does require a bit of stirring, but it’s certainly not difficult! Let’s start!
The ingredients you need to make Risotto
- Arborio Rice: This Italian-style rice is different from traditional rice. When cooked in liquid it not only expands, but also releases starch which creates a soft texture!
- Red onion: I started my risotto by sautéing the shallots and garlic. You only need 1 here
- Garlic: finely chopped or chopped!
- white wine: I like the Sauvignon Blanc here. The wine originally added so much depth and flavor to the risotto, it’s a must! If you don’t have wine on hand, you can always use stock.
- Broth: You can use chicken broth or vegetable stock here
- Mold: I usually always add mushrooms to my risotto! Unpretentious and a delicious addition.
- Additional add-ins: I added chopped butternut squash for this fall variation, and chopped sage for the top. I also love parmesan cheese for garnish!
30 minutes of cooking time!
The key to making the perfect risotto is to stir, stir and stir some more!! With this variation, I started by sautéing the shallots, garlic, butternut squash, and mushrooms all together. I removed the vegetables, except for some leftover shallots, then added the Arborio rice. You don’t want the vegetables to get soggy. After the risotto has been sautéed for a few minutes, start the first round of liquid. I always start with a dry white wine (Sauvignon Blanc is my favorite here). Wait for the liquid to be absorbed before adding another round of liquid!
After the wine, I add the vegetable (sometimes chicken) stock, one cup at a time. Wait for the liquid to be absorbed in each round before adding more stock. The total true risotto cooking time is about 30 minutes. Very valuable you guys!! You will start to see a soft texture. Once my risotto is done cooking, I toss in some fresh greens and sage. Parmesan cheese is also great, but not necessary.
Tips for Risotto
As I mentioned above, you need to keep stirring (but also not so much as to let excess air in the risotto) and make sure you add the next round of liquid after most of the liquid has been absorbed, 1 cup at a time. This allows for another tip that works well with risotto, keeping your stock warm. It will absorb better and give you that creamy starch. Lastly, don’t overcook! Risotto is similar to pasta and you want it al dente.
Can you save the risotto and enjoy it later?
This is not really recommended. After letting it sit in the fridge and reheating, it tends to get softer. You can still enjoy leftovers, but risotto isn’t a ready-to-eat meal.
Serve your risotto with this recipe
Risotto is perfect as a standalone meal. But paired with protein or a salad is always a great idea!
The Perfect Easy and Creamy Risotto
You’ll love this easy method for making the most perfectly creamy risotto! Everything came together in 30 minutes.
prep time 10 minute
cooking time 30 minute
Total Time 40 minute
Portion 6 portion
Ingredients
-
3
tbsp
olive oil -
1
red onion
chopped -
2
clove
garlic
destroyed -
10
ounce
mushroom slices -
12
ounce
butternut squash
cut into small squares -
1.5
cup
Arborio rice -
1
cup
Dry White Wine -
5-6
cup
vegetable or chicken stock
at room temperature or heated -
3
tbsp
chopped fresh sage
Instructions
Start by heating the olive oil in a large heavy-bottomed saucepan over medium heat. Add the shallots, garlic, mushrooms and butternut squash and cook until tender and the mushrooms are lightly browned (about 6-8 minutes). You can throw mushrooms and butternut squash here to prevent them from getting soggy. Or you can cook it with rice to make it easier. Add the Arborio rice, stir well and cook for about one more minute.
Add the wine and simmer, stirring frequently, until the liquid is absorbed (about 2-3 minutes).
Lower the heat to medium, add 1 cup stock, stirring constantly until the stock is absorbed.
Add the remaining stock 1 cup at a time, stirring frequently and letting each addition fully absorb before adding the next cup. I use exactly between 5 and 6 cups. Make sure the rice is soft and fluffy, but not soggy. The total cooking time is about 30 minutes.
Sprinkle with chopped fresh sage, and parmesan cheese (optional).