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Classic Italian Risotto With Herb-Flavored Butter

Classic risotto is at the top of Italy's most beloved and most common recipes, and this easy, modern version is perfect for any occasion with family and friends.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 10
Calories: 414 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2.5 liters vegetable broth
  • 4 cups Arborio, Roma or Carnaroli rice (360g)
  • 1 shallot
  • ½ cup organic unsalted butter (125g), divided
  • 150 ml dry white wine
  • ½ cup fresh grated Parmigiano cheese (40g)
  • 1 sprig fresh marjoram
  • 1 sprig fresh Rosemary
  • 2 sprigs fresh thyme
  • 4 leaves fresh sage
  • pepper to taste

Instructions

    Cup of Yum
  1. Make the flavored butter: Melt 1/4 cup butter at a low temperature (the lowest possible) with the herbs. Let it stand for 10 minutes off the heat. Strain it through a fine-mesh strainer, and let it rest in the refrigerator until solidified.
  2. Stir-fry the shallot: Cut the shallot into small pieces about the size of grains of rice. Add remaining 1/4 cup butter to the saucepan, and let it slowly melt with the chopped shallot.
  3. Toast the rice: Add the rice, stir it with a wooden spoon, and let it toast on low heat for a couple of minutes. Add the white wine and stir until the alcohol evaporates.
  4. Cook the rice: Add the stock, 1/2 cup at a time, constantly stirring until it is nearly absorbed between additions. This step takes about 15-20 minutes. The amount of vegetable broth needed will vary (and you may not need it all) depending on the type of rice, pan, heat level, etc.
  5. Check the rice: A well-cooked risotto keeps the core of the grain slightly firm and the outside soft. When you reach this point, remove the saucepan from the heat.
  6. Stir the risotto: Add the herb butter, grated Parmesan cheese, and half a ladle of broth.
  7. Stir well and let the risotto rest with the lid on for a few minutes.
  8. Serve the risotto: Remove the lid and mix well. The risotto should be soft and creamy. Serve hot, with some grated pepper and a few herbs for decoration.

Notes

  • Yield: This risotto makes enough for 8-12 servings. It makes great leftovers, or you could cut the recipe in half to make a smaller amount.
  • Leftovers: Risotto tastes even better the following day. To reheat, add risotto to a saucepan and toast it a little; the crunchy texture will make it even more delicious. Risotto keeps for up to 2 days in the fridge in an airtight container.
  •  
  • Keep your eyes on the shallot: do not burn it while sautéing because the risotto may turn out bitter.
  • Make sure that the rice doesn’t stick to the pot. If the rice sticks to the bottom, lower the temperature immediately and add some stock. This way, the risotto will retain its creaminess.
  • Let the risotto rest: don't hurry because the ‘mantecatura’ takes time. A few minutes’ rest is adequate, not less.
  • How much broth is necessary? Each type of rice has its own characteristics, and each specialty can absorb more or less liquid. Check and add broth a little at a time, depending on the type of rice used.
  • Don’t add salt to the risotto because both the vegetable broth and the Parmesan add salty flavor.

Nutrition Information

Serving 80g Calories 414kcal (21%) Carbohydrates 68g (23%) Protein 7g (14%) Fat 11g (17%) Saturated Fat 7g (35%) Polyunsaturated Fat 0.5g Monounsaturated Fat 3g Trans Fat 0.4g Cholesterol 28mg (9%) Sodium 1148mg (48%) Potassium 89mg (3%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 868IU (17%) Vitamin C 1mg (1%) Calcium 68mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 414

% Daily Value*

Serving 80g
Calories 414kcal 21%
Carbohydrates 68g 23%
Protein 7g 14%
Fat 11g 17%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 3g 15%
Trans Fat 0.4g 20%
Cholesterol 28mg 9%
Sodium 1148mg 48%
Potassium 89mg 2%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 868IU 17%
Vitamin C 1mg 1%
Calcium 68mg 7%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.