Easy Risotto Base

    1 hour 10 minutes

    This easy to make base is a versatile start to any great risotto. Add your favourite flavour combinations to this dish to finish it off. For great flavour combination ideas, see my recipes (more to come as I experiment) or go with your gut and experiment yourself! Can be made with either vegetable or chicken Stock, depending on what flavours you are adding to your dish.


    Victoria, Australia
    8 people made this

    Serves: 4 

    • 1 1/2 Cups Arborio Rice
    • 2 Litres Salt Reduced Stock
    • 2/3 Cup Dry White Wine
    • 1 Large Brown Onion
    • 2 Cloves of Garlic (crushed)
    • 1 Tablespoon Olive Oil
    • 3 Tablespoons Butter

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Bring the stock to boil in a medium saucepan on a medium flame. Once boiling lower the flame to a steady simmer and cover the stock.
    2. Place a large, heavy based saucepan over a medium flame and melt the butter and olive oil together. Once combined add in your onion and garlic and stir until the onions are soft, but not brown.
    3. Add the arborio rice to the butter and onion and coat. Stir over the heat for one or two minutes until the rice is slightly glassy in appearance.
    4. Add the 2/3 cup of dry white wine and stir until well incorporated. Bring back to the boil, stirring occasionally, until the liquid has been fully incorporated into the rice.
    5. Add 1/2 a cup of the boiling stock into the rice and stir occasionally until all the liquid has been absorbed into the rice. Continue adding 1/2 cups of stock until the stock is all gone. Take particular care with this step, that all the liquid from the previous half cup has been absorbed before adding more stock. A good way to see if it is time to add more stock is to take your wooden spoon and cut a line down the middle of the saucepan, if the rice rushes back in it is too soon, if the rice slowly seeps back in with a thick consistency then you can add the next half cup. Make sure to keep stirring the liquid into the rice, this not only ensures equal distribution for consistency but means you won't get your Risotto caught on the bottom of the pan.
    6. Once you have added all your stock and the last half cup has been absorbed, remove the saucepan from the heat and keep stirring your risotto for a few minutes to make sure it doesn't get gluggy and remains smooth. Bon Appetit!!


    Ensure that if time is going to pass between preparing this dish and serving it that you fluff up the rice before incorporating your sauce so that the sauce goes all the way through.

    Serving suggestion

    Check out my Chicken & Mushroom Sauce recipe for a FANTASTIC first risotto!

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