Risotto, Stovetop - v3

Refinement process for base risotto.

From Chef dougb
Added Mar 24, 2026
Updated Mar 24, 2026

Ingredients

  • 1
    Onion, diced
  • 1-2 Tbsp
    EVOO
  • 1000 ml
    Chicken stock
  • 200 ml
    White wine
  • ½ tsp
    Salt
  • 200 ml
    Gravy (optional)
  • 300 g
    Arborio rice
Prep
10 min
Cook
18 min
Servings
4
Effort
Low
Tags
easy tasty

Directions

  1. In a medium to large pot, heat up the EVOO on med-low heat. Add diced onions and cook until translucent (3-5 minutes).
  2. Add stock, wine, gravy and salt to the pot. Increase heat and bring to a boil.
  3. Add rice and reduce to med-low.
  4. Simmer, stirring regularly, until liquid is absorbed and rice is cooked (20-ish minutes).
  5. Serve with (compliment of choice).

Chef's Thoughts

v3. Added the onions - very nice add, will continue with that. Gravy if you have it, but still pretty awesome if you dont.
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v2.5 Added 200ml gravy to the liquid - EXCELLENT outcome. Used turkey stock, and that plus the gravy, very turkey forward of course. Want to add onions at the start for v3.
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v2. Adjusted the liquid ratio. Added salt to the recipe. Tonight, served with fried mushrooms and shredded chicken. Rice was spot on for texture, this is probably the correct ratio (1.2L liquid, 300g rice).
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v1. Straight copy from the Paella recipe, for the rice portion, minus saffron.

Comments

  • dougb
    2026-03-23
    We are finding a very noticeable difference in taste with different stock. Kirkland organic chicken broth = good, if a tad on the bland side. Home made turkey stock = excellent, very turkey tasty.
  • dougb
    2026-02-23
    Closing in on the BEST easy risotto ever!

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