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Basic Risotto Recipe

Basic Risotto Recipe

Risotto is a creamy dish cooked in a broth that comes from Northern Italy. The broth that is used can be derived from meat, vegetables, or fish.
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dinner
Servings 4 servings


  • 7 cups of homemade chicken stock (find the recipe below)
  • 2 tablespoons of olive oil
  • 1 large finely chopped shallot (around ¼ cup)
  • 2 cloves of garlic, minced
  • 2 bay leaves
  • 5 tablespoons of unsalted butter
  • 2 cups of arborio rice
  • 1 cup of dry white wine
  • ¾ cup of freshly grated parmesan
  • salt and pepper, to taste


  • Warm chicken stock in medium saucepan on medium-low heat. Cover and warm while making risotto.
  • Heat olive oil in new medium saucepan on medium heat until shimmering.
  • Add shallot, salt, garlic, and pepper. Stir occasionally until vegetables are softened (3-4 minutes).
  • Add bay leaves and 3 tablespoons unsalted butter. Stir until butter is melted (1 minute).
  • Add rice. Toast until smells nutty and turns light golden brown, stir only once (3-4 minutes).
  • Pour in wine. Simmer until evaporated, stirring occasionally (2-3 minutes).
  • Add 1 cup warm stock into rice. Cook until rice has absorbed liquid, stirring softly continuously (2-3 minutes).
  • Repeat until rice is al dente (17-19 minutes).
  • Remove bay leaves and throw them away.
  • Stir in parmesan, butter, salt, and pepper.
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