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How To: Cook Risotto

Risotto With Chicken Recipe
Cooking risotto can be quite a laborious process: pouring, stirring, and then more pouring and stirring.  This easy recipe however, when done correctly, risotto can be a great dish, providing a uniquely creamy texture and depth of flavor to your meal!

Chef Matteo Boffo, who brought you the delicious Zucchini and Chicken Risotto on March 19th, shared with us the best process for cooking risotto:

  1. Pour a bit of olive oil or butter in a pan.
  2. Heat the oil/butter over medium heat and pour in the rice. There should not be more than an inch of raw rice in the pan, otherwise it will not cook evenly.
  3. Toast the rice, stirring often until the grains are shiny and translucent.
  4. Optional: You may add a splash of wine and let evaporate. This is done to infuse flavor into the rice.
  5. Add enough steaming hot cooking liquid, i.e. stock, to cover the rice.
  6. Once the liquid is mostly evaporated, start adding a little bit of liquid until it is almost evaporated completely.  Repeat this process until the rice reaches the desired texture.
  7. Turn the heat off and add some form of fat i.e. cheese, butter or olive oil, and mix vigorously. [This is the step that people often don’t realize they need.]
  8. Cover the rice and let sit for 1 minute covered before serving.

High starch, short grain rice is best to use for risotto, since the dish gets its creaminess from the starch.  Boffo loves using Carnaroli rice for risotto, a type also typically used in Italy, but Arborio rice is more accessible and popular here in the US.

Have you ever tried making risotto at home? Share your experience with us below!


- Pareesha Narang






1 Comment

  • Alonso Orantes April 20, 2013 at 12:23 am

    Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, where it is grown. When cooked, the rounded grains are firm, creamy, and chewy, due to its higher amylopectin starch content;[1] thus, it has a starchy taste but blends well with other flavours. It is used to make risotto, although Carnaroli, Maratelli and Vialone Nano are sometimes used to prepare the dish. Arborio rice is also used for rice pudding..


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