The perfect risotto

The perfect risotto

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  • 4
  • Easy
  • 40 minutes
  • 1 hour 40 minutes


  • 2 T olive oil
  • 100 g butter, plus 1 T
  • 2 baby leeks, finely chopped
  • 1 shallot, finely chopped
  • 2 cloves garlic, crushed
  • 250 g risotto rice
  • 1 cup white wine
  • 3 cups good-quality chicken or vegetable stock, warmed
  • Sea salt and freshly ground black pepper, to taste
  • ½ cup Parmesan, grated, plus extra for serving

Cooking Instructions

Place a large, heavy-based saucepan over a low heat. Add the olive oil and 100 g butter.

When the butter has melted, add the leeks, shallots and garlic. Gently fry until soft and fragrant, then add the rice and stir until the grains are thoroughly coated.

Add a little wine and stir until absorbed. Continue until the wine is finished, then do the same with the warm stock, adding 1 ladle at a time and stirring frequently to make sure the liquid is absorbed before each new addition. It should take 15 to 20 minutes for the grains to take on a slightly nutty bite and a rich, creamy texture.

Remove from the heat and season to taste. Fold through the Parmesan and remaining butter (the mantecatura), then let it stand for a few minutes.

Serve warm with extra Parmesan, if desired.

The secret: Be patient and attentive. Risotto should not stand up in a solid mound on your plate, it should be silken, fluid and the grains separate.

Browse more risotto recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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