How to make Risotto

explained in 4 easy steps

How to make risotto

For some strange reason when you tell people you want to make risotto they’ll be like: “Ahh yeah, I would love to cook risotto, but it’s really hard to make right. Like, you have to keep stirring and stuff?” And then I’ll explain the simple process it requires and they will be like “Okay I’ll try it one day.”, and then all forget about it.

Till it comes up some other time: “How do you make risotto again?”

Now to me, it has always been a  mystery how it got its reputation of being a difficult dish.  Because, in the end, it doesn’t take more time to prepare than lasagna or pasta. And the difficulty, or should I say, the easiness, is quite the same.

But I get that after a long day of hard work making a spaghetti carbonara sounds easier than making mushroom risotto.

In this blog, I will try to explain the 4 steps to make a basic risotto. In essence, every risotto is a variation on how this one is made. You can add ingredients depending on what kind of risotto you want to make.

But the basic stays the same.

Prep time : 10 minutes   –   Cook time : 20 minutes   –   Servings : 2 persons 


  • Wide thick-bottom pan
  • Wooden stir spoon
  • Large broth pan
  • Ladle
  • Cutting board
  • Kitchen knife


  • 1 tablespoon Olive oil 
  • ½ piece Finely chopped shallot
  • 5,5 ounce or 160 gram Arborio or carnaroli rice
  • ’¼ cup or 50 ml Dry white wine
  • 1 ounce or 20 gram of Grated parmesan
  • 1 ounce or 20 gram of Butter flakes 
  • 2 liter or … Vegetable broth
Step 1: Soffrito Heat the oil in the wide thick-bottom-pan. Add the shallot and fry it on low temperature till it gets softened and you can smell the aroma’s coming out. The reason you do the soffrito is to flavor the oil a bit, which will cover the rice. But don’t use to much oil because it will make your risotto taste more heavy on the stomach.

Step 2:   Tostatura              

Now add the rice, still on low heat, and stir gently till the rice is covered with oil. This part is done when the rice gets translucent and pretty warm but you can still hold it between your fingers (Yes, you should feel it).

 Make sure you don’t roast them too long, it’s rice, not nuts. Although they will smell kind of nutty. Which is what we want. So translucent and warm and nutty = good. Next step.

Step 3:   Ottura Turn up the heat a little bit from low to medium and add ladle spoons of hot broth until almost all the rice is covered. Now keep stirring gently through the simmering risotto till it almost absorbed all the broth. And then add a new ladle spoon of broth.  Keep repeating this until the risotto is almost done. How do you know it’s ready? Taste it. It should take about 15 to 19 minutes, so after a while just start, tasting the rice. Is it still hard? Cook a bit longer. If it is soft and mushy? You cooked it too long. If its el dente? Perfect, take it off the heat.  Of course you can also start with wine before you add broth. The method is the same. After the rice is toasted, add a glass of wine on high heat. Let the alcohol evaporate and the taste gets in the rice, once it’s all absorbed start with the broth.

Step 4:   Mantecatura

Now the finishing touch. When of the heat add small chunks of butter and the Parmesan cheese and stir (again). Just a bit, to spread it through the risotto. Then wait a minute.. aaand lets eat!

 The reason why you do this at the very end is that butter and cheese are quite done as they are. If you put them in early the cheese would just become swirls and the butter would leave the fats in the risotto but evaporates the tasteful aroma. So To keep the most of it, wait till the end.

how to make risotto

Couple of side notes...

  • I like to use a vegetable or a chicken stock but you can also use other stocks or broths. If you’re making a mushroom risotto, a mushroom stock. If you like beef in your risotto you can use a beef broth. Or, if you’re making a risotto with sea fruits, a fish stock. Or.. well, you get the point.
  • The art is to get the right moment of al dente rice and desired consistency of the risotto, meaning if it’s flowing, slow-flowing, or dry. It really depends on how you like your risotto.
  • You stir the risotto for different reasons. One is so the rice doesn’t get burned to the bottom and the burned taste gets in the risotto. Second is to extract the starch from the rice (although I haven’t tested other ways to cook risotto so I’m not sure if it’s true) and the third reason is so the rice will be cooked evenly.
  • To sweeten the oil you can also use, onion, garlic, anchovy, celery, spring onions or something else.=

<< Chicken and lemon risotto Recipe

How to make risotto in 5 easy steps >>

Notify of
Inline Feedbacks
View all comments
Herry Simplyrisotto

Hi there!

I’m Herry. Someone who’s totally in love with risotto. As always when you love something, you would like to know everything about it. Here, you can follow me on my journey trying recipes, places to eat and everything else you always wanted to know about risotto…

Have fun.

0 0 vote
Article Rating