How To Make Simple Risotto – Plus Methods To Reheat For A Creamy Texture

This traditional Italian dish is my favorite to make for crowds. In this post, I go over how to make the best risotto that will beat any Italian restaurant around. A little butter, a little broth stock, white wine, parmesan cheese, and arborio rice along with a few other key ingredients are where the magic begins.

What Exactly is Risotto?

No, this Italian rice dish is not just a fancy Italian name for rice. It is creamy rice simmered to perfection in broth, wine, cheese, and butter along with other delicious staples. The key is to let the arborio rice soak in the broth slowly to get that creamy texture. 

Hot risotto with chicken and veggies makes an all-around perfect meal in my personal opinion. I like that it uses many pantry staples and that I can whip it out even when I am short on time. 

This main dish also wows a crowd with little effort which is a win in this mama’s book! 

I love making videos on what we eat in a week, and have done risotto twice in a few different videos. Check out this video below if you want to learn how to make it. 

RISOTTO INGREDIENTS

• 1 Cup of Arborio Rice
• 4-5 Cups Of Broth
• ½ Onion Diced or 1 Shallot Diced
• ½ cup white wine
• ½ stick of butter
• 2 Tbsp. Olive oil
• 1-2 cups of Parmesan Cheese
• Salt and Pepper To Taste
• Any other add-ins you prefer chicken, mushrooms, squash, veggies, etc.

HOW TO MAKE THE PERFECT RISOTTO

Step #1

Start by sauteing a shallot or half of a yellow onion in a hot pan with some olive oil. Once the shallot/ onion is cooked all the way through (translucent) add in 1 cup of arborio rice with a generous amount of butter. Make sure the rice is completely coated in butter/oil. 

*Tip* One cup of arborio rice will make large batches! One cup of risotto rice will usually feed my family of 5 quite nicely. I also will cook a veggie with the onions if I want to make a veggie risotto. 

Step #2

Add ½ cup of white wine directly to the uncooked rice and let the rice soak in all the liquid. Get out any type of meat broth, vegetable broth, or a little broth stock. I like to use at least 4-5 cups of liquid. Slowly add 1 cup of broth at a time to the rice, mixing often. 

Step #3

From this point on you will *slowly* add in your broth and stir well. I like to add salt and pepper to taste at this point in the process too. 

Step #4

Once the arborio rice changes in firmness from hard to al dente (chewy) then the rice is about completed. I add in the parmesan cheese at this point and stir everything evenly together. Let is sit for about 5 minutes and add serve.

*Tip* It may seem runny with broth, but the rice will eventually set together with the cheese for that delicious creamy taste. 

CAN YOU REHEAT RISOTTO?

There are a few easy methods to properly reheat risotto without ruining the creamy texture. Once your cold risotto has been in the fridge for a bit it is time to reheat properly. If your risotto has been in the fridge longer than 2 days I would not recommend eating it.

It is important to always store your leftover risotto in an airtight container. It is also important not to leave risotto out at room temperature more than one hour after it’s cooked. The best way to prevent food poisoning and bacterial growth is by storing and reheating it properly! 

EASY WAYS TO REHEAT RISOTTO

Ingredients To Have On Hand

• A bit of butter
• White wine/ or broth

• The refrigerated risotto
• A glass bowl for reheating

The Microwave

For many of us who use a microwave, this is the quickest and less messy way to have a delicious meal in no time. Add your risotto to the glass bowl with a touch of butter and broth. Stir it and microwave it for 1-2 minutes at a time. I do not like to overdo it here, or you will come away with dry risotto!

The Stove Top

If you have more time or if you don’t own a microwave and want to reheat your risotto on the stove there are easy ways to accomplish this. 

You will need:

• Saucepan
• Splash of water
• Broth/ wine
• Butter

Over medium-high heat get your saucepan hot and then move it down to medium-low heat. Make sure the risotto is near room temperature before adding it to the saucepan. If you cook it too hot it may dry out the risotto. 

Once you have added in the rice, add in a splash of water and broth. Add in some butter and stir until it regains that creamy texture. 

The Oven

If you want to add your risotto to the oven to reheat, this is good news! It is possible to make another dish out of your risotto with rice balls. Risotto leftovers are the best when you can make another delicious dish out of them. 

Pay close attention to it, however, as it could burn! 

You Will Need:

• Eggs
• Breadcrumbs
• Flour
• Leftover risotto
• Baking dish
• Parmesan cheese

Let your risotto get to room temperature and form them into small balls. Roll them into flour, then beat eggs, and cover with breadcrumbs. 

*Tip* I like to combine my parmesan cheese and breadcrumbs for the best outer shell!

Place the rice balls into a baking tray lined with a baking sheet and pop them into a hot oven. These risotto balls make the best appetizer for company or even a good on-the-go lunch idea! 

All of these ideas will give you good results when looking to reheat risotto!