30 min
Here is a recipe for a creamy and luxurious risotto – an Italian dish that is appreciated by everyone. This dish is perfect for dinner and is also easy to vary. The trick to succeeding with a risotto is choosing the right rice: both Arborio or Carnaroli rice are excellent. Season the risotto with salt and pepper before serving.


  • Boil the stock and keep warm while you cook the risotto.
  • Peel and finely chop the onion and garlic. Using a small amount of butter, sauté in a heavy-bottomed pan on a low heat for 8-10 minutes. Stir in the rice and cook for another 5 minutes, stirring until slightly translucent.
  • Increase the heat slightly. Add wine and some of the hot broth. Stir the pot often. When the liquid has boiled away and the rice looks like a loose porridge, it's time to pour in more broth.
  • Continue adding broth, stirring frequently, until the liquid has been absorbed and the rice is creamy but still has a firm core. Remove from heat.
  • Stir in the rest of the butter and cheese. Season the risotto with salt and pepper. Serve immediately.


How do you know when risotto is ready?
The most reliable way is to taste it. The perfect texture, like most things Italian, is al dente: soft but firm to the bite.
Do you cook risotto on high or low heat?
Low and slow is where the magic happens. A too high heat will increase the need for frequent stirring, one of the main culprits to a mushy and glue-like risotto.
Do you really have to stir risotto constantly?
Yes and no. Stir too much, and you’ll end up with a gluey dish. Stir too little and this super-starchy rice will stick to the bottom of the pot and quickly burn. A good rule of thumb is to keep your temperature to a medium bubble and stir in moderation (every 30 seconds or so). By stirring the rice, you also release just enough of the starch, bringing out that wonderful creaminess.
How do you keep risotto from being mushy?
Three common mistakes could result in a mushy dish: over stirring (keep it gentle and moderate, every 30 seconds is plenty), over cooking (you shouldn’t need more than 20 minutes for the perfect texture) and adding too much liquid (stick to one ladle at a time and wait for the rice to fully absorb the liquid before adding more).
Do you rinse arborio rice before cooking?
No. Rinsing the rice will wash off some of its starchiness (the key element to the dish’s luxurious creaminess).


Arborio rice
166 g
Vegetable stock
600 ml
Garlic clove
Butter, room temperature
43 g
Dry white wine (optional)
50 ml
Cheddar cheese, grated
35 g

The ultimate Italian comfort food

Italian food is consistently ranked as the most popular cuisine in the world and you don’t need to look much further than the comforting risotto to understand why. As if through magic, short-grained rice is transformed from a basic ingredient into a creamy, luxurious, and mouth-watering bowl that trumps all other comfort foods, every time.

Risotto – origins

As quintessentially Italian as pasta, the recipe that most resembles the risotto we know and love today was penned in 1809 Milan. Today known as risotto alla Milanese, the recipe was for creamy yellow rice where saffron was added for its characteristic colour. From there, the dish quickly evolved into the countless varieties we know today.

Date night and a gourmet risotto

Few things impress like a home-cooked meal and, with risotto being a literal labour of love, this dish is guaranteed to impress. Serve with a crisp bottle of bubbly prosecco or sparkling water with a twist of lemon as a non-alcoholic alternative.

What do you drink with risotto?

Meat-based risottos pair well with an easy-drinking red wine like Chianti. Crisp whites or prosecco make for a perfect companion to vegetable, poultry, or seafood varieties. Sparkling water is also an excellent non-alcoholic alternative with the slightly bitter flavour working especially well with the typical richness of this dish.

Types of rice for risotto

Any rice that has an especially high starch content will work well. Popular varieties include Arborio (the most common and popular), Carnaroli (a plumper, larger grain) or Vialone Nano (a thicker variety that is less starchy).