Is risotto gluten free?

Rice does not contain gluten, so risotto is a great gluten-free option that can be as creamy and comforting as a bowl of cacio e pepe pasta.

Is risotto rice or pasta?

Risotto is traditionally made from short- or medium-grain rice like arborio or carnaroli rice, which are plump grains that retain a slight bite after cooking. But like pasta, arborio rice releases some of its high starch content as it cooks, resulting in a silky, creamy sauce.

What to eat with risotto?

Seasoned with little more than white wine and Parmesan, this simple risotto is delicious on its own, but the dish can serve as a blank canvas, welcoming any number of vegetables, proteins or garnishes. For quick, easy upgrades, you could stir in 1 cup of frozen peas or 1 pound of cleaned shrimp during the last few minutes of cooking, or top the risotto with whatever cooked seasonal vegetables you desire.

Can risotto be made ahead?

Risotto keeps well refrigerated and can easily be prepared in advance. (It can be frozen, but freezing can affect its texture once reheated.)

How can you reheat risotto?

You can reheat any cooked risotto, covered, in a saucepan over low heat, adding a splash of stock or water as needed to restore its creaminess.

What wine pairs well with risotto?

A good rule of thumb, for risotto and beyond: If your recipe uses white wine, it’ll pair well with the same wine! Dry, crisp white wines, like sauvignon blanc or pinot grigio, work well with this simple risotto recipe, but the flavors of this risotto are mild enough to pair with whatever wine you’d like to drink.

Risotto

Name: Risotto
Total time: 30 min
Yield: 4 side servings
Cuisine: italian
Ingredients: 4 1/2 cups low-sodium chicken (or vegetable) broth; 2 tablespoons extra-virgin olive oil; 1/4 cup minced shallot (from 1 medium shallot); 1 garlic clove, minced; 1 cup arborio or carnaroli rice; 1/2 cup dry white wine; 1 tablespoon unsalted butter; 1/4 cup freshly grated Parmigiano-Reggiano, plus more for garnish; Salt

By Kay Chun

Published Sept. 8, 2022

Total Time: 30 minutes
Rating: 4(863)
Comments: Read comments

Creamy and complex, classic risotto requires only a handful of simple ingredients to transform into a luxurious meal. In this most basic version, the dish is finished with just enough butter and Parmigiano-Reggiano to add rich creaminess while still allowing the rice flavor and texture to shine. Though it’s delicious on its own, this dish can serve as a blank canvas. For quick, easy upgrades, stir in 1 cup of frozen peas or 1 pound of cleaned shrimp during the last few minutes of cooking, or top the risotto with whatever cooked seasonal vegetables you desire.

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Ingredients

Yield:4 side servings

4½cups low-sodium chicken (or vegetable) broth
2tablespoons extra-virgin olive oil
¼cup minced shallot (from 1 medium shallot)
1garlic clove, minced
1cup arborio or carnaroli rice
½cup dry white wine
1tablespoon unsalted butter
¼cup freshly grated Parmigiano-Reggiano, plus more for garnish
Salt

Ingredient Substitution Guide

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Preparation

Step 1
In a medium saucepan, bring broth to a simmer over medium, then reduce heat to lowest setting to keep warm.
Step 2
In a large Dutch oven, heat oil over medium. Add shallot and cook, stirring occasionally, until softened but not browned, 2 to 3 minutes. Add garlic and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in oil, 1 minute.
Step 3
Add wine to rice and increase heat to medium-high. Cook, stirring, until all of the liquid is absorbed into the rice, about 1 minute.
Step 4
Add ½ cup of the hot broth and briskly simmer, stirring very frequently, until almost all of the liquid is absorbed, about 2 minutes. Repeat, adding ½ cup of the broth at a time and stirring until all of the liquid is absorbed before the next addition of broth. Cook until rice is al dente and risotto is creamy and saucy, about 18 minutes total. (If you need more liquid because you run out of hot broth, you can simply use hot water.)
Step 5
Turn off heat. Stir in butter and cheese, and season to taste with salt. Divide among 4 shallow bowls and garnish with more cheese. Serve immediately.

FAQS

Rice does not contain gluten, so risotto is a great gluten-free option that can be as creamy and comforting as a bowl of cacio e pepe pasta.
Seasoned with little more than white wine and Parmesan, this simple risotto is delicious on its own, but the dish can serve as a blank canvas, welcoming any number of vegetables, proteins or garnishes. For quick, easy upgrades, you could stir in 1 cup of frozen peas or 1 pound of cleaned shrimp during the last few minutes of cooking, or top the risotto with whatever cooked seasonal vegetables you desire.

Ratings

4 out of 5

863 user ratings

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Comments

Karen2 years ago

I will never stir risotto again. I repeat, I will never stir risotto again. I found out you can just saute the ingredients, and then put the whole thing in the oven for about 50 minutes with some foil under the lid (to prevent the steam from escaping) and it comes out absolutely perfectly every single time.

Debbie1 year ago

I use Julia Child's risotto method: sauté rice with aromatics, add wine and stir until absorbed. Then add hot broth ALL AT ONCE, bring to a simmer, cover and bake at 375 for 5 minutes, then 325 for 18. Perfect, creamy risotto every time.

Barbara DeLorenzi2 years ago

Looks a bit too soupy for me. I would cook it a while longer to leave the rice moist, but not swimming, and still al dente.

Caryll1 week ago

Served mine with seared scallops and a little lemon zest on top. Came out perfectly creamy and al dente.

BR5 months ago

This recipe doesn’t call for nearly enough parm and butter at the end. The River Cafe risotto recipe (which is absolutely the best) calls for 175g of parm (about 2 cups) and 75g of butter (about 5 tbsp) to be added at the end for 300g of Arborio rice (about 1 1/3 cups). As for the consistency, risotto should be fairly runny once it’s done. After it’s put in the bowls for serving, the excess liquid quickly gets absorbed.

Joseph6 months ago

The simplicity of this dish should not be underrated. Normally, I would add chestnuts or sweet red pepper to augment the rice. Today, the rainy winter evening called for a simple dish. I substituted dry white Vermouth for the white wine, sweet Vidalia onion for the shallot and salted for unsalted butter. Doubling the Parmigiano-Reggiano for a creamy consistency. Excellent dish followed by a simple salad.

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