Simple Italian Risotto

Simple Italian Risotto

By Mark Hinds | Updated January 23, 2026

Risotto is one of the recipes that every cook needs to know.

The technique becomes easier with practice, and the simplicity of just a few ingredients that turn into a creamy, soothing texture make this risotto recipe a perfect weeknight dish.

Want to find out more about risotto patience and this recipe? Read A Florentine Christmas with Risotto.

Simple Italian Risotto

Simple Italian Risotto

5 from 3 votes
Risotto is one of the recipes that every cook needs to know. The technique becomes easier with practice, and the simplicity of just a few ingredients that turn into a creamy, soothing texture make this risotto recipe a perfect weeknight dish.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings

Ingredients

  • 2 cups chicken or vegetable stock
  • 3 tbsp olive oil
  • 1 small white onion, diced
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 1/2 to 1 cup Parmesan cheese
  • 1/2 cup fresh basil, shredded

Instructionsย 

  • This process takes 20 minutes so prep your ingredients, find your favorite wooden spoon, pour yourself a glass of wine and donโ€™t stop stirring.
  • Warm the stock on the stovetop and preheat a large straight-sided skillet to medium high.
  • Add the olive oil and diced onion, sautรฉ until the onion is soft. Add the Arborio rice and stir until all the rice is coated with olive oil.
  • Add the white wine and stir until the wine is absorbed. Add enough of the warm stock to cover the rice.
  • Stir until it is all absorbed and then add more stock to cover the rice again, continue adding stock until it is gone and absorbed by the rice. Donโ€™t stop stirring. This will take 20 minutes.
  • Taste the rice; it should be al dente. You may need to add some hot water if the rice isnโ€™t fully cooked and youโ€™ve used all the stock. Use the same warming process you would with the stock.
  • Turn down the heat, add at least a ยฝ cup of freshly grated parmesan cheese. If you use a really good parmesan, you usually donโ€™t need to add salt. Add the basil at the last minute before serving.
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The nutrition information shown is an estimate based on available ingredients and preparation.

Mark is an experienced food writer, recipe developer, and photographer who is also Umamiโ€™s publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes.

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5 from 3 votes (3 ratings without comment)

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