RisottoIngredients 02 49 43 300x161 Risotto

Risotto is an Italian rice cooked in broth which creates a creamy consistency. It is definitely considered Italian comfort food. It’s made with wine so I’m sure you’ll love it.

Follow the directions below to learn how to make Sophie’s delectable Risotto.

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Cuisine: Italian

Course: Dinner

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Serving Size: 6-8 people


  • 1 large onion
  • 1 tbsp of olive oil
  • 1 1/2 – 2 cups of arborio rice
  • 2 tbsp of butter
  • 1/2 cup of white wine
  • any vegetables (ex: zucchini) or meat (ex: sausage)
  • chicken or vegetable stock (can substitute with water)
  • grated parmesan cheese
  • salt & pepper


  • large saucepan
  • wooden spoon
  • pot
  • ladle


  1. Chop vegetables and onions (finely)
  2. In a large saucepan heat the oil on medium heat and saute the onions until translucent (about 3-4 minutes)
  3. In a separate, small pot, heat stock (or water), bringing to a boil and let sit on a very low flame (keeping it warm) until you are ready to use it
  4. Add a handful of rice per person (to the sauce pan) and stir with a wooden spoon allowing grain to soak in oil. Continue to saute for 1-2 minutes (it is important that this is done before adding broth/water)
  5. Add chopped vegetables and/or cooked meat and lightly saute
  6. Pour in the white wine
  7. Cook over medium heat until the liquid has evaporated
  8. Add a ladle of the boiling hot stock or water and keep stirring the rice until the liquid evaporates once again
  9. Continue this process until the rice is cooked
  10. Once done, remove from the heat for the final process, Mantecatura, when you add butter and parmesan cheese and stir vigorously to create a creamy, smooth texture
  11. Serve piping hot (for best results, serve immediately)

Note: You must continue to stir and add liquid until it’s done. A proper risotto should be al dente. It should be a creamy consistency, not runny or too stiff.

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