How to make Risotto | Recipe for Basic Risotto | Watch Learn Eat

In this video, we show you how easy making risotto can be. Risotto is much easier to make than most people think. If you watch episodes of Hell's Kitchen, you'll see Gordon Ramsay constantly yelling at the show contestants for messing it up, but in reality (not reality TV), don't let that scare you.

It's really not that bad. The main thing you want to remember is to keep adding broth and stir, stir, stir.

That will prevent the rice from sticking to the pan as your liquid is absorbed and allow for a constant flow of movement, so all of the rice cooks evenly.

Ingredients
3 (14.5 oz.) cans gluten-free, less-sodium, fat free chicken broth *See notes below for vegetarian option
1/2 teaspoon saffron strands (broken up into smaller pieces with your fingers)
2 tablespoons butter
2 tablespoons olive oil
1/4 cup minced onion
1 1/2 cups Arborio rice (do not rinse)
1/2 cup white wine (preferably Pinot Grigio)
1/4 cup grated or shredded Pecorino Romano cheese *see notes below for vegetarian option
1/4 cup grated or shredded Parmesan cheese *see notes below for vegetarian option
Kosher salt to taste

Notes
*FOR THE VEGETARIAN OPTION:
REGARDING BROTH: use a gluten-free, low sodium vegetable broth in place of the chicken broth.
REGARDING CHEESE: Omit the Pecorino Romano entirely and use 1/2 cup vegetarian-friendly Parmesan cheese, such as Whole Foods 365 or BelGioioso's vegetarian version, instead of just 1/4 cup.


Recipe for Risotto
Basic Risotto Recipe
Risotto with Romano Cheese
Risotto with Parmesan Cheese
Risotto with Saffron
Recipes using chicken broth
How to make risotto
How to make basic risotto