Food & Cooking Recipes Appetizers Basic Risotto 3.4 (10) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 14, 2018 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 40 mins Total Time: 40 mins Servings: 4 The method of slowly adding broth and constant stirring allows the rice to release its natural starches and create that signature risotto creaminess. Ingredients 6 cups low-sodium chicken broth ¼ cup (½ stick) unsalted butter 1 large shallot, diced small Coarse salt and ground pepper 1 cup Arborio or Carnaroli rice ½ cup dry white wine, such as Pinot Grigio 2 tablespoons grated Parmesan (¼ ounce) Directions In a medium saucepan, bring broth to a simmer; reduce heat and keep warm. In a 10-inch heavy-bottomed skillet or pot, heat 2 tablespoons butter over medium-high. Add shallot, season with salt and pepper, and cook until beginning to soften, about 4 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute. Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all of broth), 20 to 25 minutes. Remove skillet from heat and stir in 2 tablespoons butter and Parmesan. Season to taste with salt and pepper and serve immediately. Cook's Notes Carnaroli is a less common medium-grain northern Italian rice found in some grocery stores. Variations Once you master this basic version, try our Mushroom Risotto with Spring Herbs and Carrot-Lemon Risotto. Rate it Print