The Perfect Risotto

Did you know that you can make perfect, creamy risotto in under 30 minutes? And, it’s easy too!  Let me show you how…

Perfect Risotto - It Is a Keeper

*Disclosure: I received a gift card to purchase product in exchange for this post. Feel free to read my disclosure statement. All opinions shared are my own and not influenced by other sources.

Risotto is one of the most comforting, rich and delicious things I’ve ever eaten.  I always order it out when I see it on a menu.  But, it intimidates a lot of people.

I want to show you just how easy it is to make perfect risotto every single time.

Perfect Risotto - It Is a Keeper

Risotto is made with Arborio rice – an Italian short-grain rice.  GIANT Food Stores now offer a World Menu line of internationally inspired products, including many of your Italian and Asian favorites.

I used the World Menu Arborio rice for this recipe and it came out absolutely perfect!  There are more than 50 World Menu items throughout the store – everything from spices and pastas to frozen foods.

There are so many great products in GIANT Food Store’s World Menu line — I can’t wait to try more!

Perfect Risotto - It is a keeper

On to the risotto….A while back, I had the pleasure of being in the studio audience for a taping of the Martha Stewart Show.   My mom and I spent a few days in NYC and had tickets to the show.  I was so excited I could barely contain myself.

One of her guests that day was Emeril Lagasse was one of her guests.  He made the most delicious looking pumpkin risotto that I’ve ever seen.  And, he offered lots of great tips for making perfect risotto every time.  Here’s a clip from the show.

Emeril’s biggest tip for making risotto is to only cook it for 18 minutes.  Not 19.  Not 17.  18.  This ensures 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!

Once you have the basic risotto, you add lots of other things such as shrimp, chicken, vodka sauce…the possibilities are endless!  My favorites are Giant’s Italian sausage and some peas.  Giant has an incredible Tomato Pesto sauce that would be awesome with this risotto.

The recipe below incorporates all of Emeril’s tips for making the perfect risotto.  Give it a try….you’ll see just how easy (and delicious) homemade risotto really is!  The real question is what are you going to add in?!

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The Perfect Risotto
Prep time
Cook time
Total time
Serves: 4 servings
  • 2 cups Arborrio rice
  • 5 cups chicken stock
  • 1 cup white wine
  • 3 Tbsp butter
  • 2 Tbsp olive oil
  • 1 medium shallot, finely minced
  • 3 cloves garlic, finely minced
  • ¼ cup heavy cream
  • ¼ parmesan cheese
  1. Bring chicken stock to a simmer over medium-low heat.
  2. In a large pot, heat oil and 2 Tbsp of butter over medium heat until melted.
  3. Saute shallots and garlic until tender, being careful not to brown the shallots or garlic.
  4. Add rice and stir for 2 minutes, making sure rice is evenly coated with butter.
  5. Add wine to rice, stirring regularly.
  6. When wine is completely absorbed by the rice, add a cup of the hot stock.
  7. Continue to add stock, 1 cup at a time once the previous cup is absorbed by the rice.
  8. Stir rice continually.  After 18 minutes, remove the rice from the heat and add the parmesan cheese and 1 Tbsp of butter, stirring until melted.
  9. Stir in cream until mixed well.
  10. Add any other cooked components at this time (proteins, vegetables, etc.)
  11. Season with salt and pepper to taste.


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Hi! I'm Christina, the chief cook and bottle washer here at It Is a Keeper! I scour cookbooks, recipe boxes and the internet to bring you only the BEST recipes that have my seal of approval. Most of my recipes are easy enough for busy weeknights and simple enough for those that think they can't cook. Thanks for stopping by!

Latest posts by Christina Hitchcock (see all)


  1. says

    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! :-)

  2. says

    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!

  3. says

    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! :)

  4. says

    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! :)

  5. says

    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!

  6. says

    hm….yes, it looks perfect! I’m sure the taste is perfect too! Couldn’t agree with you more, risotto is a dish that takes time and love to make! So perfect for Valentine’s Day too.


  7. says

    Wow, Martha and Emeril in one room! This looks delicious and can’t wait to try it- I’ve never had it so I love finding new recipes to try! Thanks for linking up!

  8. says

    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!

  9. vickicooks41 says

    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

    • says

      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! :)

  10. says

    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!

  11. Janis says

    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 :)

    • says

      I usually use a Sauvignon Blanc. It’s pretty basic, but my wine taste buds are geared more towards red wines! :)

      I hope you like the recipe! Enjoy!

      Thanks for stopping by!

  12. says

    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!

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