The Perfect Risotto

The perfect risottoA while back, I had the pleasure of being in the studio audience for a taping of the Martha Stewart Show!  I love Martha.  And, I was so excited the day of the show, I could barely contain myself!  My mother and I had such a great time in NYC for a few days too!

On the show that day, Emeril Lagasse was one of her guests.  He made the most delicious looking pumpkin risotto that I’ve ever seen.  As soon as I got home, I had to tweak my own risotto recipe to incorporate the tips that I learned from the show.

This is good stuff!  It’s a food of love.  It does take some effort — but not much, it’s only about 25 minutes start to finish.  But, this risotto is worth every single second you are standing at the stove continually stirring!  It is also worth every single calorie!  It’s the ultimate adult comfort food!

Emeril’s biggest tip for making risotto is to only cook it for 18 minutes.  Not 19.  Not 17.  18.  This will ensure that the rice is slightly al dente on the inside and super creamy on the outside.  And, when you spoon the risotto onto your plate, it should pool ever so slightly.  There should be a little bit of liquid that seeps out around the edges.  But, it should never be runny and it shouldn’t be too firm.

This is a great basic recipe.  A starting off point.  From here, the possibilities are endless!   You can stir in your favorite add-ins at the end — shrimp, sausage, chicken, a little vodka sauce…the possibilities are endless!  My favorites are sausage and peas!  YUM!  What are you going to add to your risotto?

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Hi, I'm Christina from It's a Keeper. I'm a mom, wife, recipe hoarder and food blogger. Visit me @

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34 thoughts on “The Perfect Risotto

  1. I love the addition of the cream at the end – luscious! I made risotto last week, but it was so thick at the end that it seemed more like a casserole! Probably added too much Parmesan cheese. Tasted great though!

  2. I am planning on making this with your vodka sauce for hubby this weekend. Just wondering what kind of white wine I should use. Any suggestions would be greatly appreciated :)

  3. This looks yummy. I’ve only made risotto one time and it was from a box. Thanks for the great tips and I’m sure a boxed recipe can’t hold a candle to this, lol!

    Thanks for linking up to Making Your Home Sing Monday!

  4. Do you start timeing the rice when you put it in the pan with the garlic and. or when you start adding the liquid? I have never made it before.Love reading your post

    1. I start timing it from when I add the liquid. It also helps to reserve about 1/4 of the stock for the very end. Just to make sure it’s not too dry. Stick with the 18 minutes and you’ll do fine! :)

  5. Your risotto does look perfect! I love a good creamy risotto. You are so lucky to have seen Martha Stewart and Emeril all in one day! I would be freaking out too. What a great day with your mom!

  6. what a great tip! how lucky you are to have been to a taping of MS…i love her too! Your risotto looks amazing…i love it with just about anything added in.
    thank you for sharing with tuesday night supper club!

  7. wow, your risotto looks yummy, havn’t tried cooking one and i am sure if i will do and follow you recipe and advice, my hubby will be very happy! hehehe! he will love this! thanks for sharing…happy weekend! :)

  8. I want to learn how to make risotto, so if this is the “perfect” risotto, I might as well start here. Right here.

    I’m really glad you linked to Food on Fridays, so I have it handy on my blog to reference when I dive in! :)

  9. Oh man! That looks divine! Oh, to have rice again… Fabulous job!
    Thanks for linking up to Making It With Allie! I can’t wait to see what you have for next week!

  10. Oh risotto is one of my all time favorites and yet I’m always nervous to make it! I’m thinking you just gave me the confidence to try it out because this sounds delicious. Thank you so much for linking this up to Inspiration Friday this wee! :-)

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