Classic Italian Risotto

Risotto should be very creamy on the outside, with just a bit of toothsome resistance on the inside of each grain of rice.

Serves: 4Hands-on: 45 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4


  • 5 cups chicken broth
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • ½ cup finely chopped scallion
  • 2 stalks celery, finely chopped
  • 1½ cups Arborio rice
  • 1 tsp. salt
  • ⅔ cup grated Parmesan cheese
  • ⅛ tsp. freshly ground black pepper


  • Bring the broth to a slow simmer over low heat in a saucepan and keep it hot.
  • Place the butter and oil in a heavy-bottomed pot over medium heat, melt butter, and add the scallion and celery. Sauté for 8 minutes.
  • Add the rice and stir to coat with butter and oil. Stir in salt.
  • In ¼-cup increments, start adding hot broth. Stir until the broth has been absorbed into the rice. Add another ¼ cup, stirring until all of the broth is absorbed. Repeat this process until all of the hot broth is gone. It must be stirred constantly and takes about 35 minutes.
  • When all of the broth is gone, add the cheese and pepper. Serve immediately.