How to make Risotto
Master the Technique
You’re only four steps away from becoming a risotto pro.
Here’s a great risotto secret if you’re making the dish for company, cook it until about 75% complete, using all but ¼ of the broth. Then, before serving, heat through and stir in remaining broth until fully cooked.
Toast It.
Start by heating half of the oil or butter in a heavy-bottomed, medium-size saucepan over medium heat. Add the onion and other vegetables if using, and sauté, stirring until translucent, about 3 to 5 min. Next, add the rice, stirring to coat in oil until lightly toasted, about 2 min.
Stir Often.
Add the wine and stir until it’s almost fully absorbed. Add the broth one ladle at a time. It’s not necessary to stir constantly, but you should stir often. Let the rice almost fully absorb the broth before adding another cup.
Cook until Firm.
Continue cooking until the rice is creamy, cooked through but still firm to the bite, about 20 min. Stir in grated cheese and seasonings. Serve with a drizzle of the remaining oil or butter and an extra shaving of fresh cheese.