Italian cuisine

The Art of Making Risotto: Tips & Recipes for Perfect Results!

Post Added By @mat92 · 04-11-22

Risotto is a classic Italian dish that has been around for centuries and continues to be enjoyed by food lovers all over the world. It’s a creamy, comforting dish made with rice, broth, butter, Parmesan cheese and other ingredients like onions, mushrooms or vegetables. Risotto can also be cooked with wine or flavored with herbs like basil or parsley.

Making risotto requires some patience as it needs to be stirred frequently while cooking in order to get its signature creamy consistency. The key is to use a short-grained starchy variety of rice such as Arborio which helps give risotto its trademark creaminess when combined with the liquid ingredients. Once cooked, you can top your risotto off with additional ingredients such as sautéed vegetables or seafood for an extra flavor punch.

Though making risotto may seem intimidating at first glance, it’s actually quite easy once you get the hang of it! With just some simple techniques and flavorful additions you can whip up an impressive dinner meal that everyone will love. Whether served as a side dish or main course – this Italian favorite is sure to please any crowd!

How to Choose the Right Rice for Your Risotto

Here are some tips on how to choose the best type of rice for your risotto:

  • Look for Short or Medium Grain Rice – The most common types used in risotto are short-grain or medium-grain varieties like Arborio, Carnaroli, and Vialone Nano. These shorter grains absorb more liquid than long grain varieties, giving them a creamy consistency when cooked.
  • Consider the Flavor Profile – Different types of rice will impart different flavors into your risotto dish. If you’re looking for something lighter and milder in flavor, opt for an Italian Arborio or Carnaroli; if you prefer a stronger flavor profile try using Baldo or Venere black rice from Italy's Abruzzo region instead.
  • Think About Texture – For light and fluffy results go for shorter grain rices such as Arborio; longer grain varieties like Basmati won’t work well as they don’t absorb enough liquid to achieve the desired texture in traditional Italian recipes.
  • Experiment With Other Grains – You can experiment by substituting other grains such as quinoa or farro in place of traditional Italian rices in order to add more texture and flavor to your dish without sacrificing any creaminess (and still get great results!).
seafood risotto

Types of Risotto

Mushroom Risotto: Mushroom risotto is one of the most popular types of risotto around. This hearty dish is usually prepared with white wine, lots of mushrooms and a variety of herbs like oregano and thyme. The result is an earthy flavor profile perfect for cold weather meals or as a side dish for roasted meats.

Seafood Risotto: Seafood risottos are ideal if you’re looking for something light yet flavourful. Their base ingredients include tomatoes, onion, garlic and white wine but they can also be customized according to your preferences by adding shrimp, clams or other seafood elements.

Vegetable Risotto: Vegetable risottos are fantastic vegetarian dishes packed full of fresh flavours from seasonal produce like peppers, zucchini or eggplant. They can also easily be adapted to vegan diets by swapping out butter and parmesan cheese for plant-based alternatives like olive oil and nutritional yeast flakes respectively.

Cheese Risotto: Cheese lovers rejoice – there's even a type of risotto just for them! A classic cheese risotto combines creamy parmesan with fragrant herbs like rosemary to create an indulgent meal that's sure to please any palate.

Risotto Recipe to Wow Your Guests


  • 2 tablespoons of olive oil
  • 6 cups vegetable or chicken broth
  • + 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 ½ cups Arborio rice
  • ¾ cup dry white wine (optional)
  • ½ cup grated Parmigiano Reggiano cheese (plus extra for garnish)
  • 1 tablespoon butter


Heat the oil in a large saucepan over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Stir in the rice and allow it to toast for about 2 minutes before adding the wine if using. Allow all of these ingredients to simmer together for a few minutes before adding enough of the warm broth to just cover everything in the pan — usually around 3 cups should do it. Let this mixture come up to a gentle simmer while stirring regularly with a wooden spoon until most of the liquid has been absorbed by the rice. Continue adding more broth as needed until all 6 cups have been used. Once most of these liquids have been incorporated into your risotto, add both cheeses and butter along with some freshly ground black pepper; stir together thoroughly until creamy and smooth before serving immediately with some additional grated cheese on top as desired.