In brief
- Add warm broth little by little and wait until the liquid is absorbed.
- Stir regularly, but not constantly, so the starch is released and the risotto becomes creamy.
- Use a large pan with a thick bottom, such as a sauté pan.
- Allow 15 to 20 minutes; the rice is ready when it is al dente and creamy.
Risotto has a reputation for being difficult, but it is mainly a matter of patience and the right technique. Warm broth, little by little, and keep stirring. That’s how you make a creamy risotto.
How to make risotto step by step?
- Sauté finely chopped onion until translucent in some butter or oil.
- Add the risotto rice and briefly fry until the grains are translucent.
- Optionally deglaze with a splash of white wine and let it reduce.
- Add a ladle of warm broth and stir until the liquid is absorbed.
- Repeat this, ladle by ladle, until the rice is al dente and creamy (15 to 20 minutes).
- Stir in butter and cheese at the end and let it rest briefly.
Why add the broth little by little?
By adding a little warm broth at a time and waiting until it is absorbed, the starch from the rice is slowly released. This starch gives risotto its creamy binding. Use warm broth because cold broth disrupts the cooking process.
How much should you stir?
Stir regularly, but not continuously. Stirring releases starch and prevents burning, but if you stir constantly, the grains break apart and you get porridge. So stir gently and take short breaks occasionally.
Why use a sauté pan for risotto?
A sauté pan is ideal: wide enough to cook the rice evenly and with a thick bottom that distributes heat nicely, so nothing burns. A smaller portion can also be made in a saucepan. Which pan is best for what, you can read in our pan guide.
Creamy risotto, every time
Warm broth ladle by ladle, stir gently, and keep the rice just al dente. With a spacious sauté pan and a little patience, you’ll serve a creamy risotto that rivals those from a restaurant.
