How to make a classic risotto

  • Fry the onions, garlic (and any vegetables that need softening) in a little oil.
  • Add risotto rice - such as arborio,carnaroli or vialone nano - and fry until translucent.
  • Add wine if using, stirring continuously until absorbed.
  • Add a ladleful of hot stock, cook over a medium heat and keep stirring until all the stock is absorbed.
  • Repeat this until all the stock has been used, the rice no longer has a chalky core and the risotto is thick and glossy.
  • Add any final ingredients such as butter and cheese. You can leave the risotto to sit for a few minutes so that all the flavours and liquid absorb and settle.
  • Stir through the fresh herbs before serving.
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TIPS
MAKING RISOTTO

Keep stirring - this helps the starch ooze out of the rice and gives risotto its creamy texture.

MAKING RISOTTO

Try not too add too much stock at once - you'll find it takes even longer for the rice to absorb it and the risotto won't achieve the same consistency.

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dgjg2003

question

What stock

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. It depends on the type of risotto you're cooking but chicken stock is most commonly used. You can use vegetable stock for a vegetarian recipe, or fish stock for a seafood risotto. We hope this helps. Best wishes, BBC Good Food Team.

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