How I Love to cook a simple Risotto
How I LOVE to cook a simple Risotto is a medium Italian recipe that serves 4. 450 calories per serving. Recipe by Adam Byatt on YouTube.
Prep: 10 min | Cook: 30 min | Total: 50 min
Cost: $6.06 total, $1.52 per serving
Ingredients
- 2 tablespoons Olive Oil (extra-virgin, divided)
- 2 tablespoons Unsalted Butter (softened, divided)
- 1 small Shallot (peeled and finely diced)
- 1 stalk Celery (finely diced)
- 10 whole Black Peppercorns (crushed)
- 1 cup Arborio Rice (short-grain risotto rice)
- 0.5 cup Dry White Wine (such as Pinot Grigio)
- 4 cups Chicken or Vegetable Stock (kept hot on a separate burner)
- 2 tablespoons Mascarpone Cheese (room temperature)
- 2 tablespoons Heavy Cream (cold)
- 0.25 cup Parmesan Cheese (freshly grated, high quality)
- 1 tablespoon Unsalted Butter (cut into small pieces for finishing)
- to taste Salt
Instructions
Sauté Aromatics
Heat the olive oil and butter together in a large saucepan over medium heat. Add the diced shallot, diced celery, and crushed peppercorns. Cook, stirring occasionally, until the vegetables are very soft but not colored.
Time: PT3M
Temperature: medium
Toast the Rice
Add the Arborio rice to the pan and stir constantly for about 2 minutes, ensuring each grain is coated with the fat and slightly translucent.
Time: PT2M
Temperature: medium
Deglaze with Wine
Pour in the dry white wine and stir until it is mostly absorbed by the rice, about 2 minutes.
Time: PT2M
Temperature: medium
Add Hot Stock Ladle‑by‑Ladle
Begin adding the hot stock one ladle at a time, stirring constantly. Wait until the liquid is almost fully absorbed before adding the next ladle. Continue this process for about 20 minutes, keeping the stock at a gentle simmer.
Time: PT20M
Temperature: medium‑low
Check for Al Dente
Taste a grain of rice; it should have a slight bite (al dente). If the texture is right, remove the pan from the heat.
Time: PT1M
Finish with Creamy Elements
Off the heat, stir in the mascarpone, heavy cream, the extra tablespoon of butter, and the grated Parmesan. Fold gently until everything is fully incorporated and the risotto looks glossy.
Time: PT3M
Serve Immediately
Spoon the risotto onto warm plates, garnish with a little extra Parmesan if desired, and serve hot.
Time: PT1M
Nutrition Facts
- Calories
- 450
- Protein
- 12g
- Carbohydrates
- 55g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk, Butter, Parmesan
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Unsalted Butter: margarine, ghee
- Instead of Shallot: yellow onion, white onion
- Instead of Celery: carrot, fennel
- Instead of Black Peppercorns: ground black pepper
- Instead of Arborio Rice: Carnaroli rice, Vialone Nano rice
- Instead of Dry White Wine: chicken broth, vegetable broth
- Instead of Chicken or Vegetable Stock: water with bouillon cube, store-bought broth
- Instead of Mascarpone Cheese: cream cheese, ricotta
- Instead of Heavy Cream: half-and-half, milk with butter
- Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
- Instead of Unsalted Butter: margarine
- Instead of Salt: sea salt, kosher salt
Equipment Needed
- Large Saucepan
- Wooden Spoon
- Ladle
- Chef's Knife
- Cutting Board
- Microplane or Fine Grater
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Sauté aromatics until soft without browning.
- Constantly stir the rice to toast evenly.
- Add hot stock ladle‑by‑ladle, allowing absorption before the next addition.
- Finish the risotto off the heat with butter, cream, mascarpone, and Parmesan.
Chef Tips from the Video
- Always use hot stock; cold stock will halt the cooking process and affect texture.
- A high‑quality Parmesan makes a big difference in flavor.
- A heavy‑bottomed pan distributes heat evenly, preventing scorching.
Troubleshooting
Risotto is too watery.
Continue cooking uncovered, stirring, until excess liquid evaporates and the rice reaches the desired creamy consistency.
Rice is mushy and overcooked.
Reduce cooking time and add stock later; next time, remove the pan as soon as the rice is al dente.
Risotto is too dry.
Add a little more hot stock or warm water, stirring until the desired creaminess returns.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for up to 2 days. Reheat gently with a splash of stock.
Freezer: Not recommended; texture becomes grainy after freezing.
Room temperature: Do not leave out for more than 2 hours due to food safety.
Make-Ahead Tips
- Dice the shallot and celery and crush peppercorns ahead of time; store in the fridge.
- Keep the stock hot in a separate pot so you can add it quickly.
Frequently Asked Questions
What is the cultural significance and history of risotto in Italian cuisine?
Risotto originated in Northern Italy, especially in the Lombardy region, where the abundant rice paddies made rice a staple. It became a symbol of comfort and hospitality, often served at family gatherings and special occasions.
What are the traditional regional variations of risotto in Italian cuisine?
Regional variations include Risotto alla Milanese with saffron in Milan, seafood risotto along the Adriatic coast, and mushroom risotto in the Alpine valleys. Each version reflects local ingredients and traditions.
How is risotto traditionally served in Italy?
In Italy, risotto is typically served hot as a first course (primo) or as a main dish, often garnished with a sprinkle of Parmesan and a drizzle of butter. It is eaten promptly to enjoy its creamy texture.
What occasions or celebrations is risotto traditionally associated with in Italian culture?
Risotto is common at festive meals such as Christmas, New Year's Eve, and weddings, especially in Northern Italy where it showcases local produce and celebrates abundance.
How does risotto fit into the broader Italian cuisine tradition?
Risotto exemplifies the Italian emphasis on simple, high‑quality ingredients, slow cooking techniques, and the transformation of humble staples like rice into elegant, comforting dishes.
What are the authentic traditional ingredients for classic Italian risotto versus acceptable substitutes?
Traditional risotto uses Arborio or Carnaroli rice, butter, onion or shallot, white wine, hot stock, and Parmesan cheese. Substitutes can include short‑grain rice, vegetable broth instead of meat stock, and Pecorino Romano in place of Parmesan.
What other Italian dishes pair well with this simple butter and olive oil risotto?
It pairs beautifully with grilled meats such as chicken or steak, roasted vegetables, or a crisp green salad with vinaigrette to balance the richness.
What are the most common mistakes to avoid when making this simple butter and olive oil risotto?
Common mistakes include adding cold stock, not stirring enough, overcooking the rice, and adding cheese and butter while the pan is still on high heat, which can make the risotto grainy.
How do I know when this simple butter and olive oil risotto is done cooking?
The risotto is done when the grains are tender with a slight bite (al dente) and the dish has a creamy, slightly fluid consistency that spreads gently on a plate.
What does the YouTube channel Adam Byatt specialize in?
The YouTube channel Adam Byatt focuses on straightforward, home‑cooked recipes with clear technique explanations, emphasizing comfort foods and classic dishes made accessible for everyday cooks.
Last updated: September 2, 2026
