Risotto dark picture. White risotto on dark blue plate on dark blue background

Basic Risotto Recipe, Risotto Bianco (a Risotto Masterclass)

  • Author: Azlin Bloor
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 6 as a starter or 4 as a main 1x


Basic Risotto recipe, or Risotto Bianco. You can serve it as it is, or use it as a template and adapt it by topping with, or add to, any number of ingredients, be it meat, vegetables or seafood.



  • 400g (2 cups) carnaroli rice (or any risotto rice you can get)
  • 1.5 litres (6 cups) chicken or vegetable stock
  • 1 medium onion
  • 2 Tbsp salted butter
  • 2 Tbsp EV olive oil
  • 125ml (1/2) cup dry white wine (skip if you don’t do alcohol)
  • salt if needed
  • freshly ground black pepper

For finishing

  • 2 Tbsp cold salted butter
  • 60g (2 oz) freshly grated parmesan cheese


  1. Place your stock, or water plus stockpots on high heat. Once it’s boiling, lower the heat down and leave it to simmer happily.
  2. While waiting for the stock, chop the onion up finely.
  3. Heat the butter and olive oil on low heat and sauté the onions for 3 minutes, stirring.
  4. Add the rice and coat with all that fat, stirring well. Toast the rice for 3 more minutes, until the edges turn translucent.
  5. Increase the heat to medium and pour in the wine, stir, and leave to evaporate, stirring a little. Skip this step, if you don’t do alcohol.
  6. Add 1 cup of the simmering stock and stir gently. You can take a break, it doesn’t need to be round and round constantly, just regular stirring while the stock evaporates.
  7. When the stock has evaporated, add half a cup more of the stock, stir, and repeat this process for 13 minutes. Yes, watch the clock or put your kitchen timer on.
  8. Check the rice at the 13-minute mark. It should be just about done, depending on your rice, and the heat. Is it cooked – soft on the outside with just a bite in the middle? Is the risotto looking creamy, like a thick version of rice pudding? If it is, it’s done. If it’s not, add 1/4 cup stock, and stir. When that stock has been absorbed, check again. You shouldn’t really need to cook more than 15-17 minutes.
  9. Then check the seasoning – does it need salt? Add some if you think it does, and stir it in.
  10. Take off the heat. Stir in the butter and the parmesan and stir it all in thoroughly and vigorously for a whole 30 seconds. The mantecatura, remember?
  11. Cover and leave to rest for 2 minutes, then serve up.

  • Category: First or Main Course
  • Method: Easy
  • Cuisine: Italian


  • Calories: 504
  • Sugar: 5.1g
  • Sodium: 894mg
  • Fat: 18.2g
  • Saturated Fat: 8.1g
  • Trans Fat: 0.3g
  • Carbohydrates: 65g
  • Fiber: 2.5g
  • Protein: 14.7g
  • Cholesterol: 34.8mg

Keywords: risotto, italian recipes, rice recipes, easy recipes