Basic Risotto — Creamy in 30 Minutes, with a Saffron Variation
Yvonne Ammann VegetarianSoften onion in butter, toast the rice 2 minutes, deglaze with white wine, then add hot stock a ladle at a time, stirring until absorbed — 18 minutes. Off the heat, beat in butter and Parmesan, rest 2 minutes. Cold stock and cheap short-grain rice are the two mistakes that stop it going creamy.
Risotto has a reputation for being difficult, and in truth it is a 30-minute dish with one rule: stock hot and a ladle at a time. The rice releases starch as you stir, and that makes the creaminess — no cream needed. Master the base recipe and saffron, mushroom, pumpkin or asparagus give you four more dishes. Ticino and northern Italy are close enough that good ingredients are in every shop.
Ingredients
- 320 g Risotto rice (carnaroli or arborio)
- 1 piece Onion
- 60 g Butter
- 1 dl White wine
- 1.2 l Stock (hot)
- 60 g Parmesan (grated)
- 1 sachet Saffron (optional)
- Salt
- Pepper
Method
- 1
Keep the stock hot
Bring the stock to the boil in a pan and keep it hot on a low flame next to the risotto. Cold stock stops the cooking every time — the most common reason for gluey rather than creamy risotto.
- 2
Toast the rice
Chop the onion very finely and soften in half the butter for 3 minutes. Add the rice and stir 2 minutes until the grains turn translucent and glossy. Do not rinse — the starch is the creaminess.
- 3
Deglaze
Pour in the white wine and stir until it has evaporated. For saffron risotto, dissolve the saffron in a ladle of stock now.
- 4
Add the stock
Add a ladle of hot stock, stir until almost absorbed, next ladle. Like this for 18 minutes over medium heat. It should simmer gently and always stay slightly loose. Taste from 15 minutes: the rice should be soft with a slight bite at the centre.
- 5
Mantecare
Pan off the heat. Beat in the remaining butter and Parmesan vigorously until the risotto shines and flows in a wave — 'all'onda'. Salt, pepper, lid on, rest 2 minutes. Serve at once.
Tips
- Variations on the same base: mushroom risotto (250 g fried mushrooms in the last 5 minutes), asparagus risotto (asparagus pieces added after 10 minutes), pumpkin risotto (pumpkin cubes toasted with the rice), lemon risotto (zest and juice of a lemon at the mantecare stage).
- Rice, stock, butter, Parmesan — skimp on none. Carnaroli from Coop or Migros, a good stock (or homemade), and Parmesan from the piece. That is the whole secret of the Ticino grotti.
- Leftovers become risotto balls: mix cold with an egg, shape, coat in breadcrumbs, fry in oil. Or as risotto cakes fried crisp in butter — almost better than the risotto itself.
What can I substitute?
Alcohol-free. The wine brings acidity that balances the fat — the lemon juice takes over.
Sbrinz is the Swiss hard cheese and closest to Parmesan. Gruyère makes it creamier and slightly stringier.
The vegan version with vegetable stock. Less rounded, but creamy — the rice's starch does the work.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Why does my risotto not go creamy?
Four possible reasons: cold stock, too much stock at once, too little stirring or the wrong rice. Hot stock a ladle at a time, stirring, and carnaroli or arborio — basmati and long-grain rice lack the right starch. And beat in the butter and cheese vigorously at the end.
Do you have to stir risotto constantly?
Not constantly, but often — a few turns every 30 seconds. Stirring releases the starch from the grain and stops it catching. Standing nearby and stirring now and then is doing it right. Walking away for five minutes is not.
Which rice for risotto?
Carnaroli is the best: it stays al dente yet turns creamy. Arborio is cheaper and slightly softer. Vialone Nano is the Venetian choice for a looser risotto. All three are at Migros and Coop; 'risotto rice' without a variety is usually arborio.
Can I make risotto ahead?
Partly. Like restaurants do: take the risotto off the heat after 12 minutes, spread flat on a tray to cool, refrigerate. To serve, finish with hot stock for 6 minutes and mantecare. Finished risotto reheated turns stodgy.
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