Classic Italian Risotto - Tastes Better From Scratch (2024)

Risotto is a classic from Italian cuisine. It only takes a few ingredients to have a dish that is creamy, comforting, and full of flavor. We have made it into a new recipe with a delicious scent of fresh herbs that everyone will enjoy.

Hi, I’m Stefania, from Stefanias Kitchenette where I share delicious Italian recipes that will “wow” your guests. Let’s make classic Italian Risotto!

Why you will love this recipe:

• Authentic: This is a classic Sunday lunch recipe; in Italy, we love to share this dish with family or people we love. It is usually the first course, followed by a roasted chicken with vegetables or potatoes. Everyone will ask for seconds! The ingredients are easy to find, and the results are amazing.
• Our Secret Touch: Risotto is made with a simple base of ingredients including rice, shallots, organic butter, vegetable stock, and Parmesan cheese. But to give this recipe an extra kick, Alex and I recommend you flavor the butter with fresh herbs, such as rosemary, thyme, sage, and marjoram.
• Leftovers? It’s unlikely a single grain of rice will remain, but if so, risotto tastes even better the next day when reheated in a pan with a bit of flavored butter.

Ingredients Needed:

• Rice: Choose Arborio, Carnaroli, or Roma rice. These are the best qualities for a creamy risotto. They are short, white grains rich in starch, essential to the smoothness of the final dish. Do not use either brown or Basmati rice because they do not have enough starch to make the risotto creamy.
• Shallots: We prefer them because they are more delicate and less strong in flavor than onion.
• Butter: It must be unsalted organic butter because Parmesan is already very flavorful.
• Vegetable broth: We make from scratch using onion, carrot, celery, a few juniper berries, a cinnamon stick, sugar, and a couple of cloves.
• Parmesan cheese: Grate it on the spot to keep the flavor and aroma intact.
• Herbs: It is our finishing touch. Choose the most suitable fresh ones for this dish: rosemary, sage, marjoram, and thyme.

How to Make Risotto:

Make the flavored butter: Melt half the butter at a low temperature (the lowest possible) with the herbs. Let stand for 10 minutes off the heat. Strain it through a fine-mesh strainer, and let it rest in the refrigerator until solidified.

Cook the shallot: Cut the shallot into small pieces about the size of grains of rice. Add the butter to the saucepan, and let it slowly melt with the chopped shallot.

Toast the rice: Add the rice, stir it with a wooden spoon, and let it toast on low heat for a couple of minutes.

Add the white wine just after the rice has been toasted so that the starch gets released and makes the risotto creamy. The shock of heat between the fresh, cool wine and very hot rice will make the magic happen. Stir until the alcohol evaporates.

Cook the rice: Add the stock, ½ cup at a time, constantly stirring until it is nearly absorbed between additions.

Check the rice: A well-cooked risotto keeps the core of the grain slightly firm and the outside soft. At this point, remove the saucepan from the heat.

Stir the risotto: Add the herb butter, grated Parmesan cheese, and half a ladle of broth. Stir well and let the risotto rest with the lid on for a few minutes. This process is the final ‘mantecatura’ or melding of the rice and fats. This happens when the rice is resting off the heat and with the pot covered.

Serve the risotto: Remove the lid and mix well. The risotto should be soft and creamy. Serve hot, with some grated pepper and a few herbs for decoration.

Pro tips:

1. Keep your eyes on the shallot: Do not burn it while sautéing because the risotto may turn out bitter.
2. Make sure that the rice doesn’t stick to the pot. If the rice sticks to the bottom, lower the temperature immediately and add some stock. This way, the risotto will retain its creaminess.
3. Let the risotto rest: Don’t hurry because the ‘mantecatura’ takes time. A few minutes’ rest is adequate, not less.
4. How much broth is necessary? Each type of rice has its own characteristics, and each specialty can absorb more or less liquid. Check and add broth a little at a time, depending on the type of rice used.
5. Don’t add salt to the risotto because both the vegetable broth and the Parmesan add salty flavor.

Can you eat risotto the next day?

Risotto is even better if eaten the following day. Heat the risotto in a saucepan and toast it a little; the crunchy texture will make it even more delicious. Risotto keeps for up to 2 days in the fridge in an airtight container.

Visit Stefanias Kitchenette for more authentic Italian recipes, and follow us on Instagram, TikTok and Youtube.

This post contains affiliate links.