Ever wonder how to make risotto at home? This creamy comfort dish is simple to make in one pan on the stove, but you’ve got to make sure you’re following the step right to make the best risotto possible! Here’s our step-by-step breakdown of how to make great risotto (in under 30 minutes).
Flavor Base: Heat 1 Tbsp unsalted butter in a large pan over medium heat. Add 2 medium shallots (finely diced) and 2 cloves garlic (minced), cooking until shallots are translucent and soft, about 3 minutes.
Toast Rice: Add 1 tsp salt and 1 ½ cups arborio rice and cook, stirring frequently, for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside.
Add Wine (Optional): Add 1 cup dry white wine to the pot and simmer until wine has completely been absorbed.
Cook Rice: Slowly add the vegetable broth, adding ½ cup at a time. Wait until broth has completely absorbed before adding another ½ cup, continuing this process until rice is cooked through. Begin tasting the rice after 15 minutes. Once it has reached your desired texture, stop adding broth (you may not need the full amount).
Serve: Stir in 1 cup grated parmesan cheese and 2 Tbsp heavy cream. Serve warm, topped with freshly cracked pepper.
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Notes
*If not using wine, use 1 extra cup of broth.Store leftover risotto in an airtight container in the fridge for up to 5 days.