Try this Simple Risotto recipe – it’s simply delicious

Risotto is a method of slowly cooking short-grain rice such as Arborio or Carnaroli, in broth, either chicken or beef. You may add some white wine as well of course, if you want to be properly authentic. Depending on how much rice you like to eat, this simple risotto recipe will require:

[for each moderate serving]

  • 1/3 of a cup of Arborio or Carnaroli rice
  • 2 tbsp. of olive oil, canola oil, or sunflower oil
  • 1 cup of broth, and/or white wine
  • 1 clove of chopped garlic (semi-optional)

Unlike many types of rice, you don't need to (and shouldn't) rinse the Arborio before cooking it.

Arborio Rice – photo by timorous.
Arborio Rice – photo by timorous.
Arborio rice in oil – photo by timorous.
Arborio rice in oil – photo by timorous.

Start by adding some oil

You'll need a good sized frypan, depending on the quantities required. It can be either stainless steel or non-stick. Set your cooktop heat to medium, and let it reach the right temperature.

When it's ready, pour in about 2 tablespoons of olive oil, (or if you're on a budget, canola or sunflower oil) for each serving required. Then pour in the rice and stir it around until the oil covers all the grains. If the rice sizzles too much, reduce the heat a little.

Keep stirring until the rice is no longer translucent, but before it starts to brown at all. You can add fresh chopped garlic if you can avoid burning it..just be sure it doesn't burn at all. For this simple risotto recipe, it’s optional.

Adding the broth

Adding broth to the rice – photo by timorous.
Adding broth to the rice – photo by timorous.
Swimming in broth – photo by timorous.
Swimming in broth – photo by timorous.

At this point I like to pour off the oil, as it doesn't mix well with the broth. You can leave it in if you like, or pour it over your cooked veggies.

Pour in just enough broth so that the rice is just barely swimming. The rice may jump around at first, but it settles down soon enough. Don't turn down the heat though, the broth should remain calmly bubbling, but not too vigorously.

When most of the broth has been absorbed, add a little more broth. Keep stirring frequently, and adding a little more broth once each addition is absorbed.

Dinner's ready... photo by timorous.
Dinner's ready... photo by timorous.

Is dinner ready yet?

After about 15 minutes, check for firmness. It will be chewy, but getting softer. You can tell when it's done when it's slightly 'al dente', but not mushy. It should still be slightly creamy, not over-absorbed. It should take about 20 to 25 minutes to make this simple risotto.

At this point you can add some seasoning of your choice..oregano or italian seasoning is very nice. I like to add some rosemary, it really adds a nice finishing touch. Serve it piping hot with a sprinkling of parmesan cheese, along with maybe some stir-fry chicken and your choice of veggies. Mmmm.

Of course, this is just your basic, simple risotto recipe. Go ahead..be adventurous, it goes with almost anything really.

Simple Risotto not simple enough?

On the other hand, if you’re not too keen on standing around stirring rice for 25 minutes, you could use a rice cooker…

Unfortunately, your standard rice cooker isn’t up to the task of cooking this simple risotto recipe correctly. You’ll need one of the fancier ones, such as a 5.5 cup Zojirushi rice cooker, or for larger quantities, the 10 cup rice cooker, also from Zojirushi. They both make unbelievably excellent rice of all kinds…perfectly.

Either way, I'm sure you'll enjoy this simple Risotto recipe…mmmm…simply delicious.

Mangia Bene :) timorous+

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Your comments are indeed welcome... 10 comments

Rosie2010 profile image

Rosie2010 5 years ago from Toronto, Canada

Hiya Timorous, I love risotto but I had never tried to cook it because I prefer plain white rice. This recipe is simple enough for me to try. I enjoyed reading your hub and all your pictures are beautiful. Voted up and useful. Cheers!

Have a nice day,

Rosie


sofs profile image

sofs 5 years ago

Hi Tim, could I join you for dinner?? Your Risotto sounds easy and interesting. I would like the cooker though...hate having my rice burnt lol :)


timorous profile image

timorous 5 years ago from Me to You Author

Hiya Rosie. Risotto is fairly easy to make, it just takes a while, but the delicious flavour is worth it. Thanks for the picture compliments and the votes. Cheers.


timorous profile image

timorous 5 years ago from Me to You Author

Hello sofs, my friend. You can most definitely join me for dinner. Haha..it's less likely to burn the rice while making risotto, since it cooks on medium heat the whole time. Yeah, the rice cooker would be great..a real time saver, at least as far as being able to attend to other things, instead of standing around stirring the whole time. Thanks for joining me. See you around.


Movie Master profile image

Movie Master 5 years ago from United Kingdom

Hi timorous, I like risotto and have never made it, so many thanks for the recipe I will give it a go!


timorous profile image

timorous 5 years ago from Me to You Author

Hi MovieMaster. Lovely to see you in my kitchen. Risotto is fairly easy to make as you can see. I'm sure even your first try will be a rousing success. Go for it!


vocalcoach profile image

vocalcoach 5 years ago from Nashville Tn.

I have wanted to make risotto for a long time and now with your help, I can! Your recipe is wonderful and easy to follow. The photos are most helpful too.

Voted up, useful, awesome, interesting. Thanks chef!

vocalcoach~


timorous profile image

timorous 5 years ago from Me to You Author

Hey there vocalcoach..nice to see you again. Sure, go ahead and make some fabulous risotto. The only drawback is the tedious stirring for quite a while. It's worth it in the end though. Thanks for stopping by. Cheers.


RTalloni profile image

RTalloni 4 years ago from the short journey

Nice risotto recipe. Thanks for the details.


Sandro 2 years ago

If you are interesting – I add tomato there, because in my Redmond 4500 multicooker that meal tastier with tomato! At all I can do many different experiments and all of them I get ready for minutes – that is risotto!

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