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4 from 1 vote

The Secret to Perfect Risotto in Just 18 Minutes

A basic recipe for risotto. Using this basic recipe, you can add ingredients and get creative.
Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Course: Basic Risotto
Cuisine: Italian
Servings: 4
Author: Angela Roberts


  • 4 tablespoons of butter can use half olive oil/half butter
  • 1 medium onion finely diced
  • 1 1/2 cup of arborio rice
  • 3 to 3 1/2 cups chicken broth
  • 1 tablespoon cider vinegar or 1/3 cup white wine
  • 1/2 cup parmigiano reggiano cheese
  • salt
  • pepper
  • parsley for garnish


  • Heat chicken broth in separate pot. Once hot, turn to simmer.
  • Melt butter and In a 10 inch stainless steel frying pan or an enamled cast iron small dutch oven. Add olive oil.
  • Add chopped onion and cook until translucent.
  • Add in dry arborio rice and toast for four minutes, stirring.
  • Add in cider vinegar. or wine. Continue to stir.
  • Have a lid ready to immediately cover when you put the first ladle of broth.
  • Add 1/2 cup broth. Cover for a few seconds to avoid any reaction from hot broth hitting the hot fat. Uncover.
  • Stir until the broth is nearly all absorbed in the rice.
  • Add another 1/2 cup broth and repeat until there is only 1/2 cup broth left to add.
  • Add in broth 1/4 cup at a time at the end, so as to not overcook the rice.
  • At the end of about 18 minutes, you should be at the end of the broth. Taste the rice. If it gives yet still has a bite, take it off. If it crunches, then cook another minute, stirring constantly. If you run out of broth and you're sure the rice is not done, add a small amount of water, (tablespoon or so).
  • Remove from stove, Stir in grated cheese. Season with salt and pepper.
  • Serve immediately. Garnish with chopped parsley.
  • This will serve 4 big servings.



Since my original post, I've edited this recipe, preferring to use all butter to start the risotto. I've also increased the recipe to 1 1/2 cups arborio rice instead of 1 cup.
If you only want to use 1 cup rice, use 2 to 2 1/4 cups broth and 2 tablespoons butter.
I've also reversed the order for adding the wine. I added the wine to the rice before the broth and let it cook off for a few minutes. This way there is no strong wine flavor, but it's very subtle.