How long does it take to make Risotto?

White wine is absorbed first, then hot liquid is added ladle by ladle, stirring, until each ladle is absorbed: about 16–20 minutes, until the rice is al dente.

39 minTotal

34 minActive time

5 minSetting

Step by Step

#	What to do	How long
1	Heat the stock in a small pot and keep it hot over low heat	5 min
2	Heat the olive oil in a wide pot over medium heat	3 min
3	Add the onion and fry 5–8 minutes, stirring now and then	6 min
4	Add the garlic and fry about 30 seconds to 1 minute, just	45 sec
5	Add the rice, without rinsing it, and toast 2 minutes, stirring	2 min
6	Pour in the wine and stir	1 min
7	Add the hot the stock one ladle at a time, stirring constantly	18 min
8	Remove from the heat and add the butter and Parmesan and stir vigorously	1 min
9	Season with salt and black pepper	1 min
10	Serve immediately	1 min

How to Tell It's Done

until the end
until the onion is soft and translucent and starts to turn golden at the edges
until fragrant
until the grains are glossy and coated in fat
until absorbed
until each ladle is absorbed before the next, about 18 minutes, until the rice is creamy and al dente: soft outside with a bite in the center

Tips

The stock stays hot in the small pot: cold stock stops the cooking with every ladle, and the rice cooks unevenly.
Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
Don't rinse the rice: the starch on the grains is what gives risotto its creamy texture.
Ladle by ladle, stirring: the friction releases starch from the grains that thickens the liquid into a creamy sauce. Taste from minute 16: the grain should be tender with a firm center.
The butter and cheese go in off the heat, with vigorous stirring: they melt into the starch and give the risotto a sheen and a velvety texture.

More Ways

Risotto rice is one of three varieties, arborio, carnaroli or vialone nano, and it isn't rinsed, so the starch stays and makes the dish creamy.
At the end add the rest of the butter and the Parmesan, stir until melted and serve immediately.

The full recipe: Risotto →