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Giada De Laurentiis Basic Risotto

Giada De Laurentiis Basic Risotto - recipe card
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This classic Italian risotto is creamy and luscious, with each grain of arborio rice maintaining a tender yet firm bite. The slow addition of warm broth and constant stirring coax out the rice’s natural starches, creating a velvety texture without heavy cream. Finished with butter and Parmigiano-Reggiano, it’s a simple, elegant side or a satisfying main course.

Ingredients

Scale
  • 5 cups low-sodium chicken broth, preferably homemade
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 1/2 cups arborio rice (10 oz)
  • 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese (about 1.5 oz)
  • 1 tablespoon unsalted butter (for finishing)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more for garnish

Instructions

  1. In a medium saucepan, bring the chicken broth to a gentle simmer over medium heat. Once simmering, reduce the heat to low and keep the broth hot — adding cold broth to the rice will slow cooking and disrupt starch release.
  2. In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter with the olive oil over medium heat. When the butter foams and the foam subsides, the fat is ready.
  3. Add the finely diced onion and cook, stirring frequently, for 4 to 5 minutes until the onion is translucent and softened but not browned. If the onion starts to color, reduce the heat slightly.
  4. Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant. Do not let the garlic burn, as it will turn bitter.
  5. Add the arborio rice and stir with a wooden spoon for 1 to 2 minutes, until the rice grains are well coated in the fat and the edges become slightly translucent. This toasts the rice, enhancing its nutty flavor and preparing it to absorb liquid without becoming mushy.
  6. Pour in the white wine and stir constantly until the wine is fully absorbed by the rice, about 1 to 2 minutes. The alcohol will evaporate, leaving behind acidity that balances the richness.
  7. Add one ladleful (about 1/2 cup) of the hot broth to the rice and stir gently but continuously until the liquid is almost completely absorbed, about 2 to 3 minutes. The rice should be just barely covered with a thin film of liquid before you add the next ladle.
  8. Continue adding the broth one ladleful at a time, waiting until each addition is nearly absorbed before adding the next. Stir frequently but not aggressively — over-stirring can break the grains, while under-stirring may cause sticking or uneven cooking. The process should take about 18 to 20 minutes total.
  9. After about 15 minutes, taste a few grains of rice. The risotto is ready when the rice is tender but still has a slight resistance at the center — an “al dente” bite. You may not need all the broth, or you may need a splash of water if the rice is still firm.
  10. Remove the pot from the heat. Add the remaining 1 tablespoon of butter and the freshly grated Parmigiano-Reggiano. Stir vigorously for about 30 seconds to combine — this final stir, called mantecatura, emulsifies the fat and cheese, creating the signature creamy finish.
  11. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning if needed — the cheese adds saltiness, so add salt incrementally.
  12. Cover the pot and let the risotto rest for 2 minutes. This allows the grains to settle and the starch to fully bind with the liquid, ensuring a perfectly luscious texture.
  13. Spoon the risotto into warmed bowls. Garnish with a few cracks of black pepper and an extra dusting of Parmigiano-Reggiano if desired. Serve immediately — risotto waits for no one and will continue to thicken as it cools.

Notes

Storage: Refrigerate leftover risotto in an airtight container for up to 3 days. Freezing is not recommended, as the creamy texture will become grainy and separate upon thawing. Reheating: To restore creaminess, place the risotto in a saucepan over medium-low heat with a splash of broth or water. Stir gently for 3 to 5 minutes until hot throughout. Alternatively, reheat in a microwave-safe bowl, covered, at 50% power in 1-minute intervals, adding a tablespoon of liquid each time and stirring between intervals.

Nutrition

Keywords: risotto, basic risotto, Giada De Laurentiis, Italian risotto, arborio rice, creamy rice, Parmesan risotto, stovetop risotto, Italian main course, mushroom risotto

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