POV: You Finally Make Risotto the Way Italians Do

Our full recipe guide on how to make Risotto, one of the most popular dishes in Italy besides Spaghetti Bolognese.

Creamy, comforting, and deeply flavorful, risotto is one of the most beloved dishes in Italian cuisine and one that’s often misunderstood. While it may seem like a fussy restaurant dish, authentic risotto is surprisingly simple to make at home with just a bit of patience and the right technique. The key lies in using quality ingredients and mastering the slow, deliberate process that coaxes starch from the rice to create its signature velvety texture.

Risotto originated in northern Italy, particularly in the Lombardy and Piedmont regions, where short-grain rice like Arborio, Carnaroli, or Vialone Nano is grown and prized for its ability to absorb liquid without becoming mushy. The result is a dish that’s elegant yet earthy, luxurious yet humble a blank canvas that pairs well with mushrooms, seafood, cheese, vegetables, or saffron.

In this guide, you’ll learn how to make a classic risotto base and customize it depending on your mood, pantry, or the season. Whether you’re preparing it for a romantic dinner, a casual gathering, or just a cozy night in, this is one recipe that delivers both flavor and comfort in every bite.

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How to Eat Risotto

Risotto is best enjoyed fresh, served hot and creamy straight from the pan. Unlike many rice dishes that can sit or reheat easily, risotto’s charm comes from its delicate texture, which begins to change as it cools. Eating it immediately captures the dish at its peak.

Traditionally, risotto is eaten with a fork rather than a spoon. The rice should be creamy enough to spread on the plate but still slightly firm to the bite what Italians call al dente. Each bite delivers comfort without being heavy, striking a balance that defines true risotto.

In Italy, risotto is often served as a primo piatto (first course), following an appetizer and before the main dish. However, it can also be the star of the meal, particularly when made with luxurious ingredients like seafood or truffles.

How to Partner Risotto

Risotto pairs beautifully with wines that enhance its creamy texture. A crisp white such as Pinot Grigio or Sauvignon Blanc complements lighter risottos with vegetables or seafood, while fuller-bodied whites like Chardonnay work well with richer, buttery variations. For meat-based risottos, a light red like Barbera or Chianti can be the perfect match.

As for side dishes, risotto shines when kept simple. A fresh green salad with a lemon vinaigrette cuts through the richness, while roasted vegetables bring balance and variety to the meal. Keeping accompaniments light ensures the risotto remains the centerpiece.

If you’re making risotto the main event, pair it with a protein such as grilled chicken, seared fish, or even lamb chops. The creamy rice complements these dishes beautifully, turning a simple dinner into a restaurant-worthy experience.

One controversial topic is whether shortcuts can ever produce “real” risotto. Many cooks outside Italy turn to pressure cookers or instant versions to save time, but purists argue that the slow process of stirring broth into rice is essential to developing the proper texture and flavor. The debate often comes down to tradition versus convenience.

Another point of contention is the use of cream. Authentic risotto relies on the starch from the rice and the finishing touch of butter and cheese for creaminess. Adding cream is common in some restaurants abroad, but Italians often see this as masking poor technique rather than enhancing the dish.

Finally, there’s the matter of rice varieties. While arborio is the most widely known outside Italy, many Italians prefer carnaroli or vialone nano for their superior ability to absorb broth while maintaining texture. Using the wrong rice, some argue, means you’re not making risotto at all but just creamy rice.

How to Make Risotto

Risotto Recipe Ingredients

1 cup Arborio rice
4 cups chicken or vegetable broth
1/2 cup white wine (optional)
1 small onion
2 cloves garlic
1/4 cup Parmesan cheese
2 tablespoons unsalted butter
1 tablespoon olive oil
Salt and black pepper

Mushrooms, peas, asparagus, saffron, seafood, or chicken

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Step By Step How to Make Risotto

Step 1 – Prepare the Broth

Warm the broth, the chicken or vegetable broth warm over low heat. Warm broth is crucial as adding cold broth can shock the rice and affect the cooking.
Step 2 – Cook the Aromatics

Sauté Onions and Garlic, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and soft, about 3-4 minutes.

Step 3 – Toast the Rice

Toast Rice with the onions. Stir constantly for about 2 minutes until the rice becomes slightly translucent and well-coated in oil and butter.

Step 4 – Deglaze with Wine

Pour in the white wine, stirring constantly until the wine is fully absorbed. This adds acidity and flavor to the dish.

Step 5 – Add the Broth

Add the warm broth one ladle at a time, stirring frequently. Wait until each ladle of broth is mostly absorbed before adding the next. This slow addition is key to getting the creamy texture of risotto.

Step 6 – Cook the Risotto

Continue adding broth and stirring the rice. The whole process should take about 18-20 minutes. The rice should be tender but still slightly firm to the bite, “al dente.”

Step 7 – Finish the Risotto

Once the rice is cooked, remove from heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste. The final mixture should be creamy and thick enough to spread slowly if scooped onto a plate.

Step 8 – Serve

Risotto should be served immediately after cooking to enjoy its best texture and flavor. Garnish with extra Parmesan, herbs, or other optional ingredients.

Tips To Make Risotto

Constant Stirring: Unlike other rice dishes, risotto requires frequent stirring to ensure even cooking and to release the rice’s starch.
Feel free to add cooked mushrooms, roasted vegetables, saffron, or cooked seafood during the last few minutes of cooking to customize your risotto.
Creaminess without Cream: The creaminess of risotto comes from the starch of the rice and the constant stirring, not from actual cream.

How Many Calories Has A Risotto

Generally, a typical serving of risotto, which is about one cup (approximately 240 grams), contains around 350 to 450 calories. This estimate can increase with the addition of richer ingredients like cheese, cream, butter, or meats like chicken or seafood.

Arborio rice: About 160 calories per 1/4 cup uncooked (which expands to roughly a cup when cooked).
Olive oil and butter: Typically used in small amounts, about 1 tablespoon each, adding up to around 100-120 calories. Parmesan cheese: Around 20-30 calories per tablespoon.

Origin and History of Risotto

Risotto traces its roots to Northern Italy, particularly regions like Lombardy and Piedmont, where rice cultivation flourished thanks to abundant water from the Po River Valley. Short-grain rice varieties such as Arborio, Carnaroli, and Vialone Nano became staples because of their ability to absorb liquid while releasing starch. This unique balance is what eventually defined risotto as a dish built on creaminess without cream.

Historically, risotto was not considered a luxurious or restaurant-only dish. It began as a practical meal for farmers and working families, relying on simple ingredients: rice, broth, fat, and whatever was locally available. Over time, it evolved into a refined expression of Italian cooking, emphasizing technique over excess ingredients. Risotto alla Milanese, enriched with saffron, is one of the earliest documented versions and remains iconic today.

What makes risotto deeply Italian is not just the ingredients but the philosophy behind it. It represents patience, attention, and respect for process. The dish reflects Italy’s regional cooking identity, where recipes are shaped by geography and tradition rather than rigid measurements or shortcuts.

One of the biggest misconceptions about risotto is that it must be constantly stirred without pause. While stirring is important, Italians understand it as a controlled action rather than frantic movement. Excessive stirring can actually break down the rice too quickly, resulting in a gluey texture instead of a creamy one.

Another controversial point is the belief that risotto should be overloaded with cream, cheese, or butter to achieve richness. Authentic risotto relies on the rice’s natural starch to create its signature texture. The final addition of butter and cheese, known as mantecatura, is meant to enhance, not dominate, the dish.

Perhaps the most misunderstood aspect is doneness. Outside Italy, risotto is often cooked until very soft, almost porridge-like. Traditionally, risotto should be all’onda, meaning it flows gently like a wave when moved. This balance between tenderness and bite is subtle, and it’s where most home cooks go wrong.

How Long Risotto Takes to Prepare

Risotto is often labeled as time-consuming, but in reality, it requires about 30 minutes of focused cooking. Preparation before you start warming the broth, chopping ingredients, and choosing the right rice sets the foundation for success. Once the cooking begins, timing becomes more predictable.

The active cooking phase usually takes 18 to 22 minutes, depending on the rice variety. During this time, broth is added gradually, allowing the rice to absorb liquid evenly. This slow addition is essential for developing texture, not for extending cooking time unnecessarily.

What risotto truly demands is attention rather than hours. Walking away for long periods can disrupt the process, but the dish rewards steady involvement. When approached calmly and methodically, risotto becomes less intimidating and far more enjoyable to make.

Serving Suggestions

Serve risotto in shallow bowls or wide plates so the creamy rice can spread slightly rather than sit in a heap. A light garnish such as fresh herbs, shaved Parmesan, or a drizzle of good olive oil adds elegance without overwhelming the dish.

For mushroom risotto, finish with a sprinkle of fresh parsley and a touch of truffle oil if you want extra depth. For seafood risotto, garnish with lemon zest and a few fresh herbs to highlight the delicate flavors. Keeping toppings simple ensures they enhance, not compete with, the rice.

Always serve risotto immediately after cooking. It should be creamy, not stiff, and have a flowing texture known as all’onda (“like a wave”). This consistency is what separates authentic risotto from imitations.

Final Thoughts

Making authentic risotto is about embracing patience and attention to detail. While the process may take 20–30 minutes of steady stirring, the reward is a dish that feels luxurious yet comforting, showcasing how simple ingredients can transform into something extraordinary.

By learning the traditional technique, you not only gain a recipe but also an appreciation for Italian culinary philosophy: respect for ingredients, restraint in flavoring, and the value of craft. These lessons extend far beyond the kitchen.

Ultimately, risotto is more than just a meal it’s an experience. Sharing a freshly made risotto with family or friends connects you to a tradition that’s been passed down for generations. Once you master it, you may find it becoming one of your most treasured dishes to make at home.