Did you know that you can make perfect, creamy risotto in under 30 minutes? And, it’s easy too! Let me show you how…
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*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.
With over 200 easy and delicious dinner ideas, you'll never have to worry about what to make for dinner again.
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!
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?!
For more recipe inspiration, be sure to check out these pages on It is a Keeper:
- Easy Dessert Recipes
- 40+ Best Crock Pot Recipes
- 100+ Quick Dinner Ideas
- Instant Pot Risotto
The Perfect Risotto
Ingredients
- 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 cup parmesan cheese
Instructions
- Bring chicken stock to a simmer over medium-low heat.
- In a large pot, heat oil and 2 Tbsp of butter over medium heat until melted.
- Saute shallots and garlic until tender, being careful not to brown the shallots or garlic.
- Add rice and stir for 2 minutes, making sure rice is evenly coated with butter.
- Add wine to rice, stirring regularly.
- When wine is completely absorbed by the rice, add a cup of the hot stock.
- Continue to add stock, 1 cup at a time once the previous cup is absorbed by the rice.
- 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.
- Stir in cream until mixed well.
- Add any other cooked components at this time (proteins, vegetables, etc.)
- Season with salt and pepper to taste.
I am a rice person, but I haven’t tasted Risotto yet. I am sure this one’s delicious.
my Food Trip Friday post
Wow… that looks delicious! Come follow me on my blog…
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Cherie
This looks good! And I’m totally jealous you got to go to the MS show! Thanks for linking up.
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!
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.
Amy
http://utry.it
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!
Hop on over to the Party! Would love for you to link-up @
http://thetreasurista.blogspot.com/p/treasuristas-thursday-treasures-come.html
The Treasurista
Finding and Creating FUN things…
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!
Love it, Yum! Thank you for linking this to Masterpiece Monday! Have a great week, Mary :O)
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
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! 🙂
Wow-Martha and Emeril and NYC? How cool is that. Emeril makes good stuff. I have tried some of his recipies before.
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!
I’m a risotto virgin, as the fear of a sticky, clumping mass has kept me from trying it. Maybe the 18 minutes is the real secret. I’ll give this recipe a try, it does sound good.
wow, this does sound good! I’ve never made risotto that’s not from a box so this would be a great way to try it!
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 🙂
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!
That is exactly how I like to make risotto. I love serving it along side beef short ribs, so delicious! Just wanted to share that you are the featured blog at Mangoes and Chutney today!
http://www.mangoesandchutney.com/2010/11/featured-blog-christinas-taste-test.html
WOW! Thanks so much for featuring It’s A Keeper! I really appreciate it! You have a great blog too! I really enjoy reading your posts!
Happy Thanksgiving!
You’ve won another award!
http://delectalicious.blogspot.com/2010/11/stylish-blogger-award.html
Happy Thanksgiving!
Shannon
WOW! Thanks so much, Shannon! I really appreciate it!
Have a wonderful Thanksgiving!
Congratulations.. you’ve won a Stylish Blogger Award! 🙂 ~Alison
http://prairiestory.blogspot.com/2010/11/youve-got-style.html
Thanks so much, Alison! I really appreciate it! I feel so honored! 🙂
Happy Thanksgiving!
I think risotto is like the Italian version of southern casserole. Purely comfort food.
Another Friday’s Favorite for sure 🙂
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!