The Best Classic Risotto Recipe: Creamy, Comforting, and Surprisingly Easy
Published on May 8th, 2025
Intermediate
There’s something truly special about a classic risotto recipe. Creamy, comforting, and bursting with flavour, risotto is one of those timeless dishes that elevates even the simplest of ingredients into something extraordinary. Whether you're planning a dinner party or just indulging in a bit of weeknight decadence, learning how to make risotto at home is a kitchen skill worth mastering.
In this guide, we’re sharing the best risotto recipe in the UK—rich, golden, and versatile enough for any occasion. Don't worry if you're new to making risotto: this is an easy risotto recipe that demystifies the process without compromising on flavour. Plus, we’ll show you how to make risotto without wine, making it suitable for everyone.
Why This Risotto Recipe Works So Well
This is not just any risotto—this is the risotto recipe that has won over friends and family time and again. Every bite takes you on a flavour journey reminiscent of cosy Italian bistros. Here’s why it’s such a standout:
• Simple Ingredients, Big Flavour: Using just a few pantry staples like risotto rice, onion, garlic, and stock, you get a dish that's anything but basic.
• Foolproof Method: It may involve frequent stirring, but this technique is key to getting that signature creamy texture without adding cream.
• Flexible: Don’t have wine? No problem. We'll guide you on how to make risotto without wine, and it’ll still be every bit as delicious.
Ingredients
- 5 cups chicken stock (keep warm)
- A pinch of saffron threads (optional)
- 4 tablespoons softened butter
- 1 medium white onion, finely chopped
- 2 garlic cloves, finely chopped
- 1½ cups risotto rice
- ½ cup dry white wine or water
- Salt and freshly cracked black pepper to taste
- 1 tablespoon butter (for finishing)
- ⅔ cup freshly grated Parmesan cheese
- ⅓ cup freshly grated Parmesan cheese (to serve)
Instructions: How to Make Risotto
- In a large saucepan, bring the chicken stock to a boil, then reduce the heat and keep it warm throughout.
- Ladle out a small bowl of stock and add the saffron threads. Set aside to steep.
- Melt 4 tablespoons of butter in a second saucepan. Add the onion and sauté for 2 minutes until softened. Add the garlic and cook for another minute, ensuring nothing browns.
- Stir in the risotto rice and toast it for 2–3 minutes until slightly translucent.
- Pour in the white wine (or water if you're making risotto without wine), stirring to deglaze the pan.
- Once the wine has mostly reduced, add your first ladle of warm stock along with the saffron-infused stock. Stir gently until the liquid is absorbed.
- Gradually add more warm stock, one ladle at a time, allowing each to be absorbed before adding the next. Stir constantly. This should take around 20–25 minutes.
- Once the risotto is golden and creamy, remove it from the heat. Stir in the final tablespoon of butter and ⅔ cup of grated Parmesan. Taste and adjust seasoning.
- Plate the risotto and top with the remaining Parmesan. Serve hot and savour every spoonful.
Conclusion: A Classic Risotto Recipe for Every Occasion
Once you know how to make risotto the right way, it quickly becomes a go-to dish. This easy risotto recipe gives you restaurant-quality results at home, whether you're cooking for a special dinner or just craving a creamy, comforting bowl of goodness. And with a simple adjustment, you’ve also got the perfect risotto recipe without wine.
Try it tonight, and you may just discover your new favourite dish.
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