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Mastering Perfect Risotto

Italian Food

The secret to making risotto? Using the right rice.

For a truly creamy risotto only short-grained, round Italian rice with its high level of soluble starch will do. The best known and easiest to find is Arborio. Gradually add liquid, stirring constantly until the rice is saturated, cooked and creamy.

Depending on the ingredients and presentation, risotto can be served as a first course, main dish, side dish or even dessert. Risotto with fruit, nuts and chocolate would end a meal on a sweet note.

Four Simple Steps

Preparing a risotto may seem difficult, but it's really as simple as 1, 2, 3 and 4!


In a pot, heat butter or oil and cook onion or shallots.


Add rice, stirring it with a wooden spoon until evenly coated.


Then add liquid (chicken broth, fish stock or vegetable bouillon) a little at a time, about 1/2 cup (125 mL), stirring constantly. When liquid is completely absorbed, add a little more. The proportion of liquid to rice is usually 3 to 4 cups (750-1000 mL) to 1 cup (250 mL) of rice. Total cooking time is about 20 min.


Remove cooked rice from heat and add a generous amount of freshly grated Parmesan and a pat of butter or a bit of cream to taste. Add your favourite seasonings and various ingredients (asparagus, mushrooms, dried tomatoes, shrimp, nuts, etc.) to make it your signature dish.

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