Risotto Made Easy

3 Apr

Although my mother was a great Italian cook,  risotto was not something I grew up eating. My ancestors were from southern Italy, so pasta with red sauce was the norm.  When I finally learned about risotto, it always seemed like something that required too much patience and time to cook.

Lucky for me, my native Italian friends have taken the mystery out of risotto.

Tonight I made risotto con cipolle e piselli – risotto with onions and peas. Perhaps the most important tip I have learned is to use Carnaroli rice. It seems foolproof and makes a wonderfully creamy risotto. A second tip is to flavor the water or broth with what I am adding to the risotto.

Obviously, you can make risotto many different ways, but I thought I’d share my simple recipe for others who are hesitant to make it. And, Len said it was really good!

Tonight’s Simple Recipe: (measurements are suggestions!)

Carnaroli rice, onion, garlic, water or broth, peas, olive oil, parmesan cheese, salt and pepper to taste.


Start with two pots: one for the liquid and another for the risotto. Use a ratio of about 3;1, liquid to rice.

  1. Add 3 cups of water (or broth)  to the small pot and 1/2 cup frozen peas; heat to boil, then lower to keep simmering.
  2. In the larger pot, sauté one medium onion and one garlic clove in olive oil for a few minutes, then add one cup of risotto, and sauté a few more minutes. Don’t burn the rice!
  3. Begin to add the hot liquid to the risotto, one ladle at a time. Stir a bit and when the liquid is almost absorbed, add another ladle and stir, and continue in this process until the risotto is done, about 15-20 minutes. Note: I used all of the liquid, but did not stir constantly.
  4. Turn off heat, add parmesan cheese and stir. Salt and pepper to taste.
  5. Ladle into bowls, drizzle with olive oil, sprinkle with parmesan cheese, and enjoy.



Note: Broth and white wine are great liquid substitutes or additions (when you have them!), but water works fine, as do any number of vegetables, e.g., roasted red peppers, mushrooms, asparagus.  Be creative and let me know what you come up with!



10 Responses to “Risotto Made Easy”

  1. bestson808 April 3, 2017 at 4:37 PM #

    Aloha Judy,
    Mahalo Nui Loa (Thank you very much) for sharing. I can’t wait to make it, yum!!! 🙂

    Liked by 1 person

  2. Jean April 3, 2017 at 4:53 PM #

    Thanks for the part that you did not stir constantly. Twenty minutes of constant stirring has always daunted us. Looks delicious. Will try it.

    Liked by 1 person

  3. Royce Larsen April 3, 2017 at 11:45 PM #

    Thank you for the risotto recipe.

    Like many things in

    Italy it will be simple but superb.

    Please keep in touch

    as you provide a welcome

    contrast to Casper Wyo.


    Liked by 1 person

    • blogginginitaly April 4, 2017 at 1:29 AM #

      Thanks, Royce. Sorry about your team last night, but they had a great run!


  4. Sandy Holswade April 4, 2017 at 1:07 AM #

    Thank you Judy! Like you, I have never made risotto, and I love it!


  5. jknotts7 April 4, 2017 at 9:54 AM #

    I love risotto! This was an unfamiliar dish I discovered in Italy when I was touring with two college roommates. Such fun! Such food!

    Liked by 1 person

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