world’s easiest risotto (no, really!)

Risotto can be intimidating when you’re envisioning standing over a hot stove for hours, and you may reserve it for restaurant orders only . The reality is, yes, you must be patient when cheffing up risotto but it’s not as difficult as you might imagine! The key to perfect risotto is keeping every warmed and the end result should be creamy yet still hold its bite. No mushy rice here! Below are my simple steps to a perfect (and easy!) Risotto every time.


World’s Easiest Risotto



1 cup Arborio rice

4 cups chicken broth

1 cup of white wine (optional)

1 small onion, chopped


1 1/2 cups freshly grated Parmesan


In a small sauce pan, warm the chicken broth.

Heat a large skillet over medium heat and drizzle with EVOO. Add the onion and sauté until soft and fragrant. Add the rice and stir until coated with oil.

Add the white wine and cook until evaporated, stirring frequently, about 4 minutes.

Continue to add 1/2 cup of warmed chicken broth at a time, letting each evaporate almost completely, until you have added all four cups. This will take about 30 minutes.

Remove from the heat and stir in the Parmesan. Enjoy!


Don’t skimp on the cheese…it adds to the creamy texture of the dish!


*Chef’s Note: This is a wonderful recipe to build off of. Add 1/2 tsp saffron (if you want to splurge, it’s expensive!) for classic Risotto all Milanese, toss in sauteed mushrooms with your Parmesan for an earthy flavor, or wilt in arugula and spinach at the end for a boost in Vitamins  A and C.


Baby bellas are my favorite mini mushroom to add to any dish



Leeks are a milder member of the onion family for a subtler flavor


This is one of my favorite dishes to make for my husband. There’s something so romantic about the patience needed for a perfect result. So, do yourself a favor, and fall in love with this recipe 🙂

Eat Well,

Stephanie a.k.a. The Foodetarian

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