Risotto (original)

Risotto base recipe. Type of stock and other ingredients like mushrooms or gravy will shape the final dish.

From Chef dougb

Added Mar 24, 2026

Updated Mar 24, 2026

Ingredients

300 g

Arborio rice
1 ½ litres

Stock
1

Onion, medium, diced small like size of a rice grain
EVOO
½ cup

White wine

Prep: 10 min
Cook: 1 hour
Servings: 6 ish
Effort: Med
Tags: sweet

Directions

Warm the stock to a gentle rolling boil.
Heat EVOO in an appropriately sized pan.
On low heat, caramelize the onion.
Add rice, continue low heat until the rice is toasted (will start to brown lightly). NOTE - once the rice is added, you will be stirring nearly continuously for the next hour).
Add wine, stir.
Cook until the wine is absorbed by the rice.
Stir continuously, adding about 1/2 cup of stock at a time. Cook off each 1/2 cup until it is absorbed by the rice.
Continue until all the stock is used and absorbed by the rice. Texture should be almost porridge like. The rice should have a nice chewy texture, without an "uncooked bite" texture.

Chef's Thoughts

I've been adding some amount of gravy to the stock (1 cup? Whatever I have handy), and this infuses into the rice and makes for an incredibly rich and tasty final product.

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