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Plump, starchy grains of Arborio rice give risotto the creamiest consistency.

Source: Everyday Food, April 2007
Total Time Prep Servings



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How would you rate this recipe?
  • MS10324080
    12 JUL, 2017
    THIS was incredible! i will be making this until the day i die! instead of all the traditional risotto steps, i used Martha's "Easy Risotto" recipe(which i do not see listed on the website anymore,) but increased the Arborio rice to 1 and half cups or rice. After letting the cook on low for 25 minutes i cam back to the pot to finish cooking off the last of the liquid and add the finishing ingredients. My dinner guests loved this so much i had to hide the leftovers!
  • MT_Becca74
    27 SEP, 2014
    Pretty good recipe, fun, and easy. When I tasted the pasta after adding the broth the third time, I thought it was a little bland, so I added parsley and oregano, and that seemed to help. Next time I will add the parsley and oregano earlier (maybe before the first 2 c of broth) so that the flavors blend more. I also added fresh mushrooms and garlic. Bacon or prosciutto would be a good addition to this recipe.
  • FierroA1
    15 APR, 2008
    Excellent risotto recipe, I have tried others but this was the creamiest and tastiest by far. Excellent for a cool evening with a crusty baguette. Even my kids enjoyed it.

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