How to Cook Risotto

Start with the right rice

Risotto depends on a short-grain, high-starch rice such as arborio. The starch is what makes the dish creamy, so don't substitute long-grain rice or rinse it before cooking.

The method, step by step

• Toast the rice briefly in butter or oil with onion
• Add wine and let it cook away
• Add hot stock one ladle at a time
• Stir often and let each addition absorb before the next
• Stop when the rice is creamy but still slightly firm (al dente)

Finish for creaminess

Off the heat, stir in cold butter and grated cheese, then cover and rest for a couple of minutes. This final step, the mantecatura, gives risotto its signature gloss. Serve immediately.