Risotto is a perfect example of the Italian talent of turning the simplest ingredients into a deliciously flavorful dish. There, risotto is served as a first course, or “Primi,” to complement a main course. It can easily be punched up with vegetables, cheese, poultry or seafood — scroll down for three fresh variations.
Basic Risotto
6 cups chicken stock
1/4 cup extra-virgin olive oil
1/2 cup finely chopped yellow onion
2 cups Arborio or Carnaroli rice
1 cup dry white wine, such as Sauvignon Blanc, at room temperature
1 to 2 Tbs. unsalted butter
Parmigiano-Reggiano cheese, grated, to taste (optional)
Salt and freshly ground pepper
 Heat the stockIn a saucepan over medium heat, bring the stock to a gentle simmer. Reduce the heat to very low and keep the stock warm on a nearby burner. |
 Saute the riceIn a large, heavy saucepan, heat the oil over medium heat. Add the onion and saute until softened, about 4 minutes. Add the rice and stir until the grains are coated with oil and translucent with a white dot in the center, about 3 minutes. |
 Incorporate a ladleful of stockAdd the wine and cook, stirring, until completely absorbed. Add a small ladleful of the simmering stock and cook, stirring frequently, until the stock is almost completely absorbed. |
 Add the stock in incrementsContinue to add the stock in small amounts, cooking and stirring the rice until the stock is nearly all absorbed. This will take about 20 minutes. Reserve about 1/4 cup of the chicken stock. |
 Check the consistencyAfter about 20 minutes of cooking, taste a small amount of risotto. When done, the rice grains will be almost tender to the bite but slightly firm at the center, and the risotto will look creamy. If it’s not quite done, continue to cook, adding more stock as needed. |
 Stir in the flavoringsRemove the risotto from the heat. Stir in the butter, Parmesan cheese (if using), and salt and pepper to taste. Serve right away. Serves 6. |
Asparagus Risotto
Blanch 12 ounces asparagus, cut into 2-inch lengths until barely tender and set aside. Follow the recipe to make Basic Risotto. In step 6, add the blanched asparagus with the butter and proceed with the recipe.
Mushroom Risotto
In a large saucepan over medium-high heat, melt 2 tablespoons unsalted butter. Add 12 ounces mixed cleaned sliced mushrooms and saute until softened, about 5 minutes. Stir in 1 1/2 teaspoons minced fresh thyme and set aside. Follow the recipe to make Basic Risotto. In step 6, add the mushroom mixture with the butter and proceed with the recipe.
Four-Cheese Risotto
Follow the recipe to make Basic Risotto. In step 6, omit the butter and stir in 1/2 cup room-temperature mascarpone cheese, 1/4 cup crumbled Gorgonzola cheese, 1/4 cup finely grated Parmigiano-Reggiano cheese and 1/4 cup finely grated Asiago cheese and proceed with the recipe.
Try more of our warm, hearty risotto recipes below:
 Saffron Risotto |
 Risotto withMushrooms, Peas & Sausage |
 Lemon Risotto |
 Risotto withChicken and Caramelized Onions |
Michelle Barger 
Kerrey 
Helen DeLuca 
Carolyn Bracale Cutler 
