For more delicious Italian side dishes, try our crispy Boursin arancini and pesto-stuffed roasted tomatoes.
What is risotto?
When I think of comfort food, I think of a creamy bowl of warm risotto. If you’re not familiar, let me explain. Risotto is a classic Italian rice dish known for its lusciously creamy consistency with al dente rice grains, giving it a subtle bite. The process of making it is to slowly simmer the rice in a flavorful broth, gradually adding the liquid while the starches release. Coating the rice with its own starch gives it a dreamy texture as it absorbs all the flavors it’s cooked in. It’s basically just arborio rice and hot broth, and you don’t need to stir it constantly. Just give it a few stirs, then you can spend a few minutes preparing the rest of dinner before stirring it again. It’s a bit more hands-on than regular rice, but it’s virtually impossible to mess up. And once you master the formula, the variations are endless. The consistency you’re after is a luscious creamy risotto with grains of rice that are tender but not mushy. When you serve it, it should hold together in a mound and not be soupy. Risotto is a filling and flavorful Italian side dish that’s perfect for family dinners. It naturally pairs with meat mains like sausage, seafood, and chicken. Make it a complete meal with a side of vegetables like roasted asparagus or our roasted winter green salad.
Chicken or vegetable stock – we always have some of our homemade chicken stock on hand, so that’s what we use. While store-bought stock will work, remember that this is where the majority of the flavor comes from. If your stock doesn’t have a lot of flavor, then neither will your risotto. Bone broth will give you the best flavor, but you can use vegetable broth if needed. Olive oil and butter – a mix of olive oil and butter gives the risotto a rich creaminess. Onion and garlic – for that classic savory flavor base. Arborio rice – arborio rice is a high-starch, short-grain rice used traditionally for risotto. It gives risotto its creamy luscious texture. White wine – wine imparts flavor and gives some acidity to this dish which balances out the creaminess. But save your expensive stuff, because any dry white wine will work. Parmesan – for that big, bold cheesy taste. Thyme – thyme is herbaceous but has such a delicate fresh flavor. Fresh parsley works, too! Sea salt – salt really enhances all the flavors so don’t be shy with it!
Make sure the broth you add is hot. With so few ingredients, the flavor of the broth will have a big impact on the taste of the risotto. This is a time when good quality or homemade stock makes a big difference! You don’t need to stir it constantly, but be sure to stir it after adding a ladle of broth and before adding a new one. The stirring helps release the starch from the rice, giving it its characteristically creamy texture. After about 15 minutes of cooking, taste the risotto before adding more broth so you know when it’s done. You want it to be soft, but not mushy. You can add all sorts of flavors to your risotto to make it unique. This pumpkin mushroom risotto is wonderful in the fall!
Try it with our crunchy asparagus salad or brussels sprouts caesar salad for a lighter meal.
How to reheat
Reheating risotto is easy. It will thicken in the fridge, so add it to a pot with a splash of broth or water and stir until it’s heated through. Adjust the amount of liquid depending on your desired consistency.
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