This is the classic risotto recipe every home cook should know. Built on traditional technique—short-grain rice, gradual liquid additions, and just enough stirring—it delivers creamy, glossy risotto with a tender bite every time. We prefer using salted water for a clean-tasting risotto that highlights the flavor of the rice, but your favorite stock (chicken, seafood, mushroom, etc.) can be substituted for extra richness. Once you’ve mastered the method, you can adapt it endlessly with vegetables, herbs, cheeses, or seasonal toppings.
Tips for the best risotto:
What is the best rice for risotto? Short-grain rice with high starch content, such as carnaroli or arborio, is best for risotto because it creates a creamy texture while maintaining a tender bite. Vialone Nano maintains an even heartier texture and works well for meat-heavy risottos. Sushi rice can be used in a pinch. Your local shop may also carry generic “risotto rice”—just ensure it isn’t instant or pre-seasoned and you should be fine.
What wine should I use? Pick a dry white wine that you like to drink. Pinot Grigio is a classic choice for risotto; its bright acidity and clean finish make it a versatile option. Unoaked Chardonnay is especially good with earthier flavorings, like mushrooms or squash.
Do you have to stir risotto constantly? No. Stirring frequently—but not nonstop—helps release starch and create creaminess without overworking the rice. That said, if you need to step away, you can add most of the liquid at the beginning, then cover the risotto with a lid and cook it on low heat. About 10 minutes before it’s done, come back and give it a good stir with a wooden spoon, adding any additional liquid as needed.
What is the ideal risotto texture? Perfect risotto should be loose enough to spread on a plate or shallow bowl slowly (the Italian term for this is all’onda). Think of it like the undulating tide on a beach. It should be creamy and cohesive, not dry and not soupy. Remove from heat just before the final addition of liquid is fully absorbed; the risotto will thicken as it rests.
Can risotto be made ahead? Risotto is best served immediately, but leftovers can be loosened with hot liquid and reheated gently on the stove, or used to make arancini. If you need to cook a large batch in advance, prepare the risotto only halfway through, then chill and cover tightly. Reserve the remaining liquid until you’re ready to serve, and use it to gently reheat the chilled risotto and finish cooking.
