Basic Risotto

Shrimp and Lobster Risotto with Peas
Short-grain arborio rice

This is a basic recipe for one of the best comfort food dishes of all time, Risotto. You could flavor this recipe a hundred different ways but I love using it to make Crispy Risotto Cakes with Taleggio Cheese.

Honestly, I’m not sure why people make a big deal about making risotto. I mean, you do have to stir it, but only for 18 minutes or so and it’s not like if you stop for a sec to answer the phone or  look at a picture of a dog in glasses, the whole thing will be ruined.

Arya in glasses

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Basic Risotto

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4
Author: Emily Clifton


  • 4-5 cups low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 large shallot diced small (or 1/2 cup onion)
  • Coarse salt and ground pepper
  • 1 cup plus 2 tablespoons Arborio or Carnaroli rice
  • 1/2 cup dry white wine such as Pinot Grigio
  • 6 tablespoons grated Parmesan cheese
  • 2 tablespoons 1/4 stick butter


  • Bring broth to simmer in saucepan. Reduce heat to very low; cover and keep warm.
  • Heat olive oil in heavy medium saucepan over medium heat. Add shallot; sauté until translucent, about 5 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat.
  • Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. If making Crispy Risotto Cakes with Taleggio Cheese, spread risotto in 13x9x2-inch pan and cool completely.
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