This delicious rice has a few tricks to get it right using some saffron, chicken broth, and butter for flavors.
The rice has to be cooked correctly or will turn into a paste if overcook so read the tips first.
This side dish is great for serving guests, it's elegant in presentation and very flavorful.
Risotto is fairly easy to make and even makes great rice patties or balls with any leftovers!
If you're a rice lover, this is going to be your new favorite side dish for sure!
Grandma also used this rice to make a great dessert you may like to try this one: Grandma's Rice Pudding recipe, it's fantastic.
Scroll down the bottom and there is a printable recipe card with the exact measurements needed.
Gourmet Italian Style Rice
Risotto can be tricky if you don't watch it, overcooked risotto is the worse mishap.
The rice is very delicate when absorbing liquids but takes a little time to cook however once it reaches an al dente stage, it's done overcooking the rice will make a paste.
It's one my mom made often back in the 1960s and you can see by the simplicity of ingredients, it's so simple to make and take hardly any time and simply the best tasting risotto recipe ever!
Arborio rice is the only rice mom ever used and an often asked question, I have never substituted another style of rice.
Other Additions and Suggestions
- stir in at the end sauteed mushrooms
- saute and toast any kind of nuts
- top a bed of risotto with sauteed shellfish IE shrimp, scallops, or another cooked seafood you prefer
- just before the risotto is cooked completely stir in some Amaretto or Marsala instead of white wine for a different flavor
- use leftovers for rice patties or rice balls
Tips
- Always saute the risotto with garlic before making risotto to flavor the grain just a few minutes
- Do not overcook the rice, it should be a little on the al dente side or will turn to mush
- We like to add a splash of Marsala or Amaretto to give it a different flavor
- Season the rice with salt and pepper to taste
- Any sauteed vegetable or greens can be folded in at the end
- Cooked Shrimp, scallops are also a nice addition to add folded into the risotto
- Use leftover by adding 1 egg, and enough breadcrumb to form a ball usually 3 tablespoons to a cup then roll, and fry in oil until golden brown or bake sprayed with cooking oil at 400 degrees until browned
- Only use arborio rice
- Use only freshly grated cheese off a block for this recipe
Ingredients you will need to make Risotto
- arborio rice
- butter
- olive oil
- fresh minced garlic
- chicken broth (I make my own)
- saffron powder
- freshly grated Parmesan cheese (do not use pre-grated cheeses)
- Marsala wine or dry white wine
- Optional: garnish or added in chopped fresh flat-leaf Italian parsley
Pin this for later
Serving Ideas
As I said before this rice dish is versatile and can be adapted easily to make a whole meal.
If you're a fan of seafood topping the risotto with cooked seafood is a gourmet-style meal and if you're a meat lover try grilling a steak filet.
Also, for nuts allergies try substituting roasted pumpkin seeds when adding nuts and if you're vegetarian, try topping the risotto with sauteed broccoli rabe, cauliflower steaks or sauteed spinach leaves.
Hope you enjoy this recipe, we love risotto so many ways and it complements just about any meal you make!
Yield: 6
Mom's Risotto
This is a basic way on how to make risotto you can add just about anything to at the end for a great side dish with any meal
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Ingredients
- 2 cups of Arborio rice
- 1/2 teaspoon powdered saffron
- 8 cups of hot chicken broth
- 5 tablespoons of salted butter
- 2 tablespoons olive oil (good grade)
- 5 cloves of minced fresh garlic
- 1/2 cup dry white wine (or use Marsala, Amaretto )
- 1/4 cup freshly grated Parmesan cheese
- Garnish: freshly chopped flat-leaf Italian parsley or add it to the broth when cooking
- Optional: the rice can be topped with sauteed meats, seafood, or cooked vegetables of any kind
Instructions
- In a bowl add 1/2 cup of the hot chicken broth with saffron and let it sit for around 10 minutes and just keep the rest of the broth warming set aside.
- In a large saucepan saute the garlic in 2 tablespoons of butter and olive oil for 1 or 2 minutes until fragrant.
- Add the rice and stir this to coat evenly.
- Add the wine stirring quickly for around 1 minute until the wine evaporates this takes around 2 minutes.
- Add the broth 1 cup at a time with the saffron to allowing the rice to absorb the broth, stirring and cook keep adding the rest of the broth and stirring for around 15 minutes.
- Taste the rice to ensure tender but al dente (has just a little bite to it).
- Note: if you overcook the rice it will turn to paste.
- Stir in the rest of the butter and add the grated cheese.
Notes:
Tips
- Always saute the risotto in garlic before making risotto to flavor the grain
- Do not overcook the rice, it should be a little on the al dente side or will turn to mush
- We like to add a splash of Marsala or Amaretto to give it a different flavor
- Season the rice with salt and pepper to taste
- Any sauteed vegetable or greens can be folded in at the end
- Cooked Shrimp, scallops are also a nice addition to add folded into the risotto
- Use leftover by adding 1 egg, and enough breadcrumb to form a ball usually 3 tablespoons to a cup then roll, and fry in oil until golden brown or bake sprayed with cooking oil at 400 degrees until browned
- Only use arborio rice
- Use only freshly grated cheese off a block for this recipe
Pin this for later
Don't Miss Trying These Recipes:
Dirty Seafood ib Spicy Butter Beer Sauce
Easy Fried Rice
Disclosure: This recipe was originally shared in 2013. It was edited and re-published in 2021.