What is Arborio rice? Is there a substitute?

Arborio rice is a type of short-grain rice that's often used to make risotto. It's named after the town of Arborio in Piedmont, a northwest region of Italy. Arborio rice is high in amylopectin, a starch that's released during cooking, which gives it a creamy texture. If you can't find Arborio rice, you can use carnaroli, maratelli or other varieties of Italian-style risotto rice.

Can I omit the wine or use less of it?

If you don't include the wine, we suggest using more broth. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. However, if you'd prefer the wine to be more subtle, add the entire cup at the end of Step 2 and cook, stirring, until the liquid is absorbed, then begin adding the broth.

What should I serve with risotto?

Risotto is delicious on its own, but it also pairs well with seafood recipes like our Lemony-Garlic Pan-Seared Salmon or Brown Butter Seared Scallops . Top risotto with sautéed asparagus, Sheet-Pan Roasted Root Vegetables or Roasted Mushrooms with Brown Butter & Parmesan for a delicious vegetarian dinner. Serve with our Pear & Arugula Salad with Candied Walnuts or Simple Green Salad with Citronette to complete the meal.

How should I store and reheat leftovers?

Let the risotto cool down before adding it to an airtight container. It will be good for about 5 days in the refrigerator. You can freeze it for 3 months and later thaw it in the refrigerator. Risotto can dry out fast, so it's best to reheat it on the stovetop with 1 to 2 tablespoons of water or broth added to the pan.

The Only Basic Risotto Recipe You’ll Ever Need

Name: The Only Basic Risotto Recipe You’ll Ever Need
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 5 cups reduced-sodium chicken broth, beef broth, seafood stock, bottled clam juice, no-chicken broth or vegetable broth (see Notes); 2 tablespoons extra-virgin olive oil; 1 cup chopped shallots or onion; 2 cloves garlic, minced; 1.5 cups arborio, carnaroli or other Italian risotto rice; 0.25 teaspoon salt; 1 cup dry white wine; 1 cup finely shredded Parmigiano-Reggiano cheese, divided; Freshly ground pepper to taste

Cook Time:

50 mins

Total Time:

50 mins

Servings:

8

Nutrition Profile:

Sesame-Free Nut-Free Soy-Free Egg-Free Gluten-Free

This is the only Basic Risotto recipe you'll ever need. This easy risotto recipe gives you the perfect proportion of liquid to rice for a tender bite with the creaminess you expect from a restaurant-worthy risotto. Antioxidant-rich onions and garlic are the flavor base of this dish. We take you through the expert technique to allow the Arborio rice to slowly release the starch, which turns into the creamy sauce. Adding wine gives a depth of flavor, and the Parmesan cheese is the most exceptional umami pairing—melting with the rice—simply delicious! Keep reading for our expert tips on what to do if you don't want to use wine, why your stock should be hot and more.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Slowly adding hot broth to Arborio rice helps release the starch from the rice, giving risotto its characteristic silky, creamy texture.
During recipe testing, we used low-sodium Bar Harbor clam juice with 120 milligrams of sodium per 2-ounce serving. Find it in the supermarket's canned fish section or the seafood department.
Despite its name, chicken-flavored vegetarian broth is preferred in some recipes for its hearty, rich flavor. Sometimes called "no-chicken broth," it can be found with the soups in the natural foods section of most supermarkets.
If you are avoiding rennet, choose a plant-based Parmesan cheese from your local supermarket's cheese department.

Nutrition Notes

Arborio rice is a gluten-free rice that can be enjoyed by individuals with a gluten allergy or sensitivity. Rice is an important carbohydrate for energy to fuel your brain and workouts.
Parmigiano-Reggiano is an excellent cheese to have in your fridge and adds delicious umami to this risotto. While milk naturally contains lactose, many types of cheese, including Parmigiano-Reggiano, lose most of its lactose during the cheese-making process. Many people who are lactose-sensitive find they can eat cheese in moderation without upsetting their gut. Hard cheeses, like Parmigiano-Reggiano also contain good amounts of calcium—great for bone health!
Onions have inflammation-fighting nutrients like vitamin C and polyphenols, which are responsible for their role in cancer prevention. Onions are also a source of prebiotic fiber, which helps feed the good bacteria in your gut and improves the health of the microbiome—this can enhance your immunity, skin health and cognitive function.

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Ingredients

5 cups reduced-sodium chicken broth, beef broth, seafood stock, bottled clam juice, no-chicken broth or vegetable broth (see Notes)
2 tablespoons extra-virgin olive oil
1 cup chopped shallots or onion
2 cloves garlic, minced
1½ cups Arborio, carnaroli or other Italian risotto rice
¼ teaspoon salt
1 cup dry white wine
1 cup finely shredded Parmigiano-Reggiano cheese, divided
Freshly ground pepper to taste

Directions

Bring 5 cups broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming but is not simmering.

Alexandra Shytsman
Heat 2 tablespoon oil in a Dutch oven over medium-low heat. Add 1 cup shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add 1½ cups rice and ¼ salt and stir to coat.

Alexandra Shytsman
Stir ½ cup of the hot broth and a generous splash of 1 cup wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in ½-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you've used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total.

Alexandra Shytsman
Remove from the heat; stir in ¾ cup cheese and pepper. Serve sprinkled with the remaining ¼ cup cheese.

Alexandra Shytsman

Equipment

Medium saucepan, Dutch oven

Frequently Asked Questions

What is Arborio rice? Is there a substitute?

Arborio rice is a type of short-grain rice that's often used to make risotto. It's named after the town of Arborio in Piedmont, a northwest region of Italy. Arborio rice is high in amylopectin, a starch that's released during cooking, which gives it a creamy texture. If you can't find Arborio rice, you can use carnaroli, maratelli or other varieties of Italian-style risotto rice.
Can I omit the wine or use less of it?

If you don't include the wine, we suggest using more broth. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. However, if you'd prefer the wine to be more subtle, add the entire cup at the end of Step 2 and cook, stirring, until the liquid is absorbed, then begin adding the broth.
What should I serve with risotto?

Risotto is delicious on its own, but it also pairs well with seafood recipes like our Lemony-Garlic Pan-Seared Salmon or Brown Butter Seared Scallops. Top risotto with sautéed asparagus, Sheet-Pan Roasted Root Vegetables or Roasted Mushrooms with Brown Butter & Parmesan for a delicious vegetarian dinner. Serve with our Pear & Arugula Salad with Candied Walnuts or Simple Green Salad with Citronette to complete the meal.
How should I store and reheat leftovers?

Let the risotto cool down before adding it to an airtight container. It will be good for about 5 days in the refrigerator. You can freeze it for 3 months and later thaw it in the refrigerator. Risotto can dry out fast, so it's best to reheat it on the stovetop with 1 to 2 tablespoons of water or broth added to the pan.

EatingWell Magazine, January/February 2011

Nutrition Facts (per serving)

242	Calories
6g	Fat
32g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size about 2/3 cup
Calories 242
% Daily Value *
Total Carbohydrate 32g	12%
Dietary Fiber 1g	3%
Total Sugars 1g
Protein 9g	17%
Total Fat 6g	8%
Saturated Fat 2g	11%
Cholesterol 7mg	2%
Vitamin A 325IU	6%
Vitamin C 2mg	3%
Folate 12mcg	3%
Sodium 593mg	26%
Calcium 137mg	11%
Iron 1mg	5%
Magnesium 14mg	3%
Potassium 228mg	5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by

Jan Valdez

and

Carrie Myers, M.S.