Easy risotto

Follow these simple steps for perfectly cooked, creamy risotto. Bonus: Turn leftover rice into a hot, crunchy, cheesy snack

Parmesan Risotto
Photo: Alex Farnum

Master recipe

Parmesan Risotto
Slowly stirring hot broth into creamy white rice soothes the soul―and the result comforts the body.

Two more flavors

Prosecco and Oyster Mushroom Risotto

Gorgonzola and Radicchio Risotto

Choose the right rice

Risotto’s characteristic creaminess and chewiness come from the rice itself, and risotto rice is no ordinary rice. It contains two different starches: an amylopectin exterior, which softens faster―especially under the pressure of constant stirring―to create a creamy sensation in the mouth; and an amylose interior, which stays relatively firm during cooking to give you that al dente bite.

Arborio is the starchiest of the three popular risotto types, and it’s the most prone to getting gummy as it cooks; inside, the grains tend to be chalky and crumbly. Widely available.

Our favorite: Carnaroli has longer, narrow grains that cook the most evenly and have the best texture―creamy without being gluey, and a good chewy interior. Find at Whole Foods Markets, A.G. Ferrari Foods (agferrari.com), and gourmet grocery stores.

Vialone Nano grains are smaller, oval-shaped, and produce a delicate risotto with a nutty flavor. Find at A.G. Ferrari Foods and specialty stores.

Surprise: Sushi Rice Medium-grain Nishiki brand is creamy and chewy, and 
so much like Arborio that half our tasting panel couldn’t tell the difference. Plus, it costs less than any Italian risotto rice.

Next: Extra risotto? Try Italian arancini


    Most Popular

    1. 10 raised bed garden ideas

      Get instructions for the ultimate planting box for your veggies. Plus: More ideas for raised bed gardens
    2. 53 favorite backyard projects
    3. 20 favorite perennial flowers
    4. 20 colorful plants for shade gardens
    5. 53 cool container gardens