Basic Risotto

Chef Keoni shows us his easy approach to a delicious risotto!



Adjust Servings

Appetizer portions
Recipe CategoriesAppetizers & Snacks Side Dishes


3Tablespoonvegetable oil
1 1⁄2CupArborio rice
2Tablespoonminced shallot or mild white onion
4Cupor 5 cups simmering chicken stock or broth
 eachkosher salt and freshly ground black pepper
2Tablespoonfreshly squeezed lemon juice
1⁄2Cupfreshly grated Parmesan, plus extra for serving
3Tablespoonwhole butter, unsalted
2⁄3Cupdry white wine (I prefer unoaked wines)


  1. Heat the vegetable oil in a medium saucepan over medium heat. Add the rice and stir for a minute to oil. Lightly cook the grains of rice to slightly toast them.
  2. Add in the shallots and cook for 2 minutes until they are translucent, you don’t want any color.
  3. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.
  4. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
  5. While the stock is cooking, continue to stir the risotto. This will help cream the grains.
  6. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm. The rice should be not be mushy, but should not fight the tooth when chewed.
  7. When the risotto is done, turn off the heat and stir in half the lemon juice. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and stir in the cheese and butter. Adjust the seasoning with cheese, lemon juice and salt/pepper. If the risotto gets too thick, thin with stock.


This recipe can be used to make many variations. For more firm additions, add them while the stock is being cooked in. Finer ingredients like herbs or delicate seafood can be added in toward the end.

For a creamier version, you may also fold in whipped cream before serving.


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