Classic Risotto (Plus Tips for Perfect Risotto)

Recipe by SharleneW
READY IN: 40mins




  • Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
  • Meanwhile, melt 2 tbsp butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir for 2 to 3 minutes. Add wine; stir until absorbed.
  • Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
  • Cook for approximately 25 to 30 minutes or until rice is tender and mixture has a creamy consistency.
  • Stir in cream, cheese, tomatoes, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes.
  • Serve immediately. Makes 6 servings.
  • •Choose the right rice. Risotto is best with U.S. Arborio or medium grain rice. The starch in these grains absorbs flavors easily and takes on a creamy texture.
  • •Use a heavy pan with a thick bottom and sides to help distribute heat evenly. Make sure it's large enough to hold the cooked rice. The rice will expand to about three times its original volume.
  • •Don't rinse the rice. This removes the starch which gives risotto its wonderful creamy consistency.
  • •Sauté the rice in butter or oil. This coats each grain, allowing the rice to slowly absorb moisture and resulting in a creamier risotto.
  • •Use a simple, dry white wine. Sauvignon Blanc or Chardonnay always works well in risotto recipes. Risotto dishes also pair well with these wines.
  • •Keep the broth at a simmer when adding to the rice. Hot broth keeps the temperature at a more constant level, ensuring even and continuous cooking.
  • •Add broth one cup at a time, allowing the broth to fully absorb before adding more. The gradual addition of broth and slow cooking helps produce creamy risotto.
  • •Stir often. This keeps the grains in contact with the liquid for even cooking, prevents the rice from sticking to the bottom of the pan, and helps to develop a creamy consistency.
  • •Get creative! Stir in additions such as asparagus, peas, cooked shellfish, ham or mushrooms at the end for a hearty, delicious risotto.
  • •Risotto is done when the rice is al dente -- creamy, yet firm in the center. Never let rice dry out when making risotto. For a creamy texture, the rice should always -- from start to finish -- be kept under a "veil" of broth.