Cookbook:Risotto II

Risotto II
CategoryRice recipes
Time1 hour

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Italian cuisine | Rice

This is a traditional Italian risotto.




  1. Bring the stock to a simmer in a saucepan. Keep the temperature as high as possible throughout the cooking process, without letting the stock boil. The surface of the stock should just be moving a little.
  2. Sauté the onion until soft.
  3. Add the rice and mix well until it is coated the oil.
  4. Add the wine and stir constantly over medium heat until it evaporates.
  5. Add enough hot broth to cover the rice and continue to stir until the liquid is absorbed.
  6. Keep adding hot broth, a little at a time, while constantly stirring until the rice is done.
  7. In a small bowl, dissolve the saffron in a little hot broth and add it to the rice.
  8. Stir in the Parmesan cheese and season with salt to taste.
  9. Serve immediately.

Notes, tips, and variations

  • Plump, medium-grain rice that contains a lot of starch is required. Arborio or Carnaroli types are traditionally best. Other rices that work well are Roma, Vialone, Nano, and Maratelli.