Techniques › Vegetables, grains and beans
Making risotto
Intermediate Vegetables, grains and beans
Slowly cooking short-grain rice while adding hot broth bit by bit and stirring, until it turns creamy.
Written with AI help from the sources listed, and published by Cory. Spot a mistake? Tell us and we'll fix it.
How do you do it?
- Keep broth at a simmer in a separate pot; use about 4 cups per cup of Arborio or Carnaroli rice.
- Cook onion in butter or oil, add the rice, and stir 1-2 minutes until the edges look translucent.
- Add a ladle of hot broth, stir often, and add more once it's mostly absorbed; repeat for 18-22 minutes.
- When tender with a slight bite, take it off the heat and stir in butter and cheese.
Why does it work?
Short-grain rice has lots of starch on its surface. Stirring rubs that starch into the broth, thickening it into a creamy sauce without any cream. Hot broth keeps the cooking steady.
What are the common mistakes?
- Adding cold broth — cooking stalls and the rice cooks unevenly.
- Cooking until soft — it turns to mush instead of loose and creamy.
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