Buzz
Rice has been a staple in Italian cuisine for almost as long as pasta, with its introduction to the country around the 15th century after being brought from Asia. Risotto, the creamy rice dish we all love to cook (or order), originates from northern Italy, particularly from areas like Milan, where it’s traditionally made with saffron, giving it a distinctive golden color and savory flavors.
There are countless variations of risotto, from truffled to tomato-infused, and when Italian cuisine reached America, the dishes served often reflected the region of origin of the immigrants. While northern Italian dishes, including risotto, experienced a surge in fine dining in the ‘70s and ‘80s, the widespread presence of "red sauce joints" showcases the strong influence of southern Italian and Sicilian cuisine in the U.S., both then and now.
Southern Italian cuisine’s dominance in America may explain why many home cooks consider risotto a difficult, fancy dish—or perhaps it’s simply the steep price tag it often carries at restaurants. In truth, risotto is an incredibly versatile, accessible dish that’s a mainstay in my own weekly meal rotation—and it should be in yours too.
How to Make Risotto
Risotto is often a costly dish when ordered at restaurants because it requires being made fresh, to order. You can’t rush it or cut corners, as it will show in the texture. Additionally, making large quantities at once doesn’t always lead to profit, since you can’t prep it ahead in large volumes.
Making risotto is a simple process: sauté shallots in oil to coat the rice, then toast the grains in a large, wide pan before deglazing with white wine. After that, you simmer the rice slowly in small amounts of hot broth, letting it absorb between each addition. Add protein or vegetables to warm through, and finish with cheese and butter just before serving. While there’s a specific method to creating the perfect risotto, the principles can be used in many other dishes (like savory oatmeal), and we’ve got tips for making it at home without the $28-42 price tag per serving.
All that stirring is the main reason why risotto is seen as difficult to make, but there are other, less traditional methods. The reality is, it’s only tricky until you master it, and once you do, making risotto becomes second nature. While labor-intensive meals can sometimes be stressful, the act of stirring (if you choose the traditional method) can be a great way to unwind after a busy day and enjoy family time. Personally, I find making risotto to be a stress reliever.
Aside from the soothing rhythm of stirring, a big reason I find risotto relaxing to make is its incredible flexibility. You can use just about anything you have in your kitchen. This versatility makes risotto a fantastic choice for a filling, hearty meal at home without breaking the bank.
For risotto at home, use what you have
Shallots tend to be more expensive than regular onions, so that is an easy place to pinch some pennies. If you are trying to buy fewer items to begin with, using a different allium altogether works fine, too. Sweet onion, red onion, and even pearl onions could sub in a pinch, all delicious when paired with the right accompaniments. Even ramps, garlic greens, and scallions (or spring onion) are very tasty here, albeit much quicker to cook; keep that in mind so as not to overly brown the wispy varieties when cooking the rice.
Wine, the deglazing step, can also be a deterrent for a home cook—if you don’t have any to cook with or even to drink, don’t fret. The key to deglazing is acid, so it's easy to swap the wine for something else. A bit of watered down vinegar, lemon juice, or even pickle or olive brine can join the team for you here, adding interest and seasoning in one shot.
Same goes for the fats—while using olive oil and butter are the OGs, I have successfully used bacon grease, coconut oil, and even sesame oil in different risotto mashups. This means you should get weird, schmaltz it up for chicken-y goodness, try toasted hazelnut as a finisher, whatever you fancy.
Don’t be surprised that this advice also extends to the broth you use to cook the rice and even the rice itself. Try a cheese rind brodo for a truly excellent take, or even watered-down cream of celery soup for a uniquely savory twist.
Rice is just one variety; pastas like orzo and couscous are often used for one-pot, brothy grain dishes. Bulgur, other short-grain rice types, and quinoa can achieve the creamy texture of risotto if cooked with the right technique and carefully monitored to avoid over or undercooking.
As for the add-ins, go with what you enjoy. Whether it’s broccoli and cheddar, Cacio e Pepe, or a seafood stew, the choice is yours. Fresh, frozen, dried—anything works. We've even made risotto with Thanksgiving leftovers, adding a spoonful of gravy for a savory, rice-filled treat. Dried gourmet mushrooms are great to keep stocked for an impressive dish, and with frozen broth, cooking wine, and pantry staples like grated cheese and onions, you can whip up a delicious risotto.
Work smarter, not harder
There are amazing recipes to match every cooking style. You can now prepare risotto in a slow cooker, an Instant Pot, or even using Kenji Lopez-Alt’s (almost) no-stir technique. One of my favorite recipe sources, Recipe Tin Eats, offers a baked version with zesty lemon flavors, using a 1.25 to 4 ratio of broth to rice for a hands-off approach.
The key elements to master are the rice texture, which should maintain a slight bite, and the creamy, smooth consistency of the liquid, which shouldn’t become too sticky. Many issues, aside from severe overcooking, can be quickly fixed with a quick boil at the end to finish the rice or by adding a generous amount of butter and cheese to bring everything together.
If you’d rather not cook the add-ins, fresh garnishes like herbs can effortlessly elevate the dish, as can a sprinkle of crumbled bacon added just before serving. Try something a little unconventional, like frying leftover broccoli minced with breadcrumbs for a green, crispy topping, or go wild with a dash of salted egg yolk (a must-try).
How to deal with leftovers
Let’s face it, reheated and cold risotto can be pretty disappointing: the rice turns mushy, and all your effort seems wasted. However, you can make it worthwhile by turning your leftovers into something new, like arancini—fried rice balls. These little delights, like any breaded and fried treat, require some work, but they are incredibly satisfying.
If you want the satisfying crunch of arancini without the mess of breading, pan-fry a single layer of leftover risotto into a pancake, a traditional Italian snack known as risotto al salto. Frying it patiently in a nonstick pan or a well-seasoned cast iron skillet and flipping it gives you a crispy bite that’s reminiscent of tahdig, socarrat, and risotto all in one. If you prefer to keep it simple, add a bit of broth and gently reheat in a saucepan or bake until warm—just avoid the microwave, as it can overcook the delicate rice.
In my home, our favorite version combines bacon fat, yellow onion, leftover rosé wine, chicken broth, frozen peas, and is finished with pecorino and butter. When making a cherished recipe for sentimental reasons, it’s crucial to follow the original, especially if it’s tied to a specific region. But once you're confident in making risotto, feel free to improvise and make it your own.
