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Silky with just the right amount of bite, our recipe gives you the foundation for making perfect risotto every time. We walk you through the steps to demystify it at home. Marleena, Recipe Hunter

Marleena Eyre


Classic Risotto

An Italian comfort food refined

How to Make a Classic Risotto

Hesitant about cooking risotto at home? Ditch the stigma that risotto can only be ordered at restaurants or tackled by professionals. So, there’s no time like the present to jump right in! We’ve developed a recipe that gives you all of the secrets to make it at home. It has just the right proportions of each ingredient for standout risotto that is creamy and oh so dreamy. This is base recipe providing the basics to making great risotto, and it is just the entry point to getting creative with modifications on this dish. For step-by-step instructions, check out our essential guide to cooking perfect risotto every time.

Classic Risotto

Prep Time: 15 minutes

Cook Time: 30 minutes


  • 6 cups vegetable stock
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped finely
  • 1 – 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 cup arborio rice
  • 1 cup dry white wine
  • 1 cup parmigiano reggiano, grated
  • Salt and pepper, to taste
  • 2 tablespoons Italian parsley, minced


  1. In a medium pan, bring the vegetable stock to a simmer, then cover and keep on low.
  2. In a separate wide saucepan, heat the butter and olive oil until the butter has melted over medium heat. Add the onion, garlic, and 1 teaspoon of salt and sauté for 3-4 minutes until softened but not browned.
  3. Add the rice and toast for 2-3 minutes. Add the white wine and stir to incorporate. Allow to reduce until the pan is nearly dry, then add 1 ladle of hot stock. Stir frequently and wait for the pan to become nearly dry, then add another ladle of stock. Continue, stirring frequently, until the rice is cooked al dente, about 20 minutes.
  4. To test the rice for doneness, remove 1 grain and smash against a cutting board with your thumb. If the rice smashes completely, it is done. If you see any part of the white grain remaining, continue cooking for 2-3 minutes more.
  5. Add the cheese, stir to combine, and remove the pan from the heat. Taste, season with salt and pepper, sprinkle with parsley, and serve warm.


How to Tell When Risotto Is Done

Risotto is delicious when it's perfectly cooked and al dente. This culinary school trick of smashing a grain of rice will tell you when the risotto is done.

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