This is the most basic risotto by Giada De Laurentiis, but even though it’s basic, it’s definitely worth making. This dish perfectly balances the creamy rice texture with the nutty flavor of Parmesan and Arborio rice, butter.

To make Giada’s Basic Risotto, start by heating the broth, then slowly incorporate it into the rice while stirring frequently for about 20 minutes until it’s creamy. Finish by adding Parmesan and butter to give it a rich, velvety texture.

Go ahead and make this recipe, then drop a comment below and tell me what you think. You’ll find that even the basics can be amazing when done right!

Can I Make Basic Risotto Ahead of Time?

Making Basic Risotto ahead of time isn’t ideal because the rice continues to absorb liquid and can become overly soft. If you need to prepare it in advance, slightly undercook the rice and finish it off right before serving to maintain the perfect texture.

Giada De Laurentiis Basic Risotto Ingredients

• 4 cups reduced-sodium chicken broth
• 3 tablespoons butter, divided
• 3/4 cup finely chopped onion (about 1 medium onion)
• 1½ cups Arborio rice or medium-grain white rice
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

How To Make Giada De Laurentiis Basic Risotto

1. Heat the Broth: Bring 4 cups of reduced-sodium chicken broth to a simmer in a medium saucepan. Keep it covered and hot over low heat while you prepare the risotto.
2. Cook the Onion: In a large, heavy saucepan, melt 2 tablespoons of butter over medium heat. Add 3/4 cup of finely chopped onion and sauté until it’s tender but not browned, which should take about 3 minutes.
3. Toast the Rice: Add 1½ cups of Arborio rice to the saucepan with the onions. Stir the rice to coat it evenly with the butter, ensuring each grain is well covered.
4. Add the Wine: Pour in 1/2 cup of dry white wine and let it simmer. Stir occasionally until the wine has almost completely evaporated, which takes around 3 minutes.
5. Start Adding Broth: Add 1/2 cup of the hot chicken broth to the rice mixture. Stir constantly until almost all the liquid is absorbed, about 2 minutes.
6. Continue Cooking: Keep adding 1/2 cup of broth at a time, stirring continuously. Allow each addition of broth to be absorbed before adding more. This process should continue until the rice is tender yet firm to the bite, and the mixture has a creamy consistency. This usually takes around 20 minutes.
7. Finish the Risotto: Once the rice is done, remove the saucepan from the heat. Stir in 1/2 cup of freshly grated Parmesan cheese, the remaining 1 tablespoon of butter, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper.
8. Serve Immediately: Transfer the risotto to a serving bowl and serve it immediately while it’s hot and creamy. Enjoy your homemade Giada Basic Risotto!

Recipe Tips

• Use warm broth: Always use warm broth when making risotto because cold broth will slow down the cooking process and mess with the texture, which could lead to a less creamy and cohesive dish.
• Stir constantly but not frantically: Stirring the risotto constantly helps release the starch, making it creamy, but avoid stirring too aggressively, or you might break the rice grains, turning it into mush.
• Add the Parmesan at the end: Save adding the Parmesan cheese until the very end to keep it from clumping together or becoming stringy, which can affect the risotto’s smooth and creamy finish.
• Adjust seasoning last minute: Wait until the risotto is fully cooked before adjusting the salt and pepper because the broth and cheese can alter the flavor, and you want to get it just right.

Recipe Variations

• Mushroom Risotto: Sauté finely chopped mushrooms with the onions, adding a rich, earthy flavor to your risotto, and top it with a drizzle of truffle oil for an extra layer of luxury.
• Lemon Risotto: Stir in fresh lemon zest and juice just before serving to give your risotto a bright, citrusy kick that pairs beautifully with grilled seafood or roasted chicken.
• Tomato Basil Risotto: Add a few spoonfuls of tomato paste during the broth additions and stir in fresh chopped basil at the end to create a vibrant, summery twist on the classic risotto.
• Spinach and Goat Cheese Risotto: Fold in fresh spinach during the last few minutes of cooking and crumble goat cheese on top for a tangy, creamy variation that adds a lovely green color to your dish.

What To Serve With Basic Risotto

Serve your Basic Risotto with garlic-roasted asparagus, crispy prosciutto chips, lemony arugula salad, grilled shrimp skewers, and buttery sautéed mushrooms.

You can also pair it with herb-crusted lamb chops or balsamic-glazed Brussels sprouts for a more complete and satisfying meal.

How To Store Leftover Basic Risotto

In The Fridge:

To store leftover Basic Risotto in the fridge, transfer it into an airtight container and make sure the lid is securely closed. Place the container in the refrigerator, where it will stay fresh for up to 3 days without losing its flavor and texture.

In The Freezer:

Basic Risotto doesn’t freeze well because the rice tends to become mushy, losing its creamy texture. It’s best to enjoy it fresh or within a few days if stored properly in the refrigerator.

How To Reheat Leftover Basic Risotto

Reheat your leftover Basic Risotto on the stovetop over medium heat, adding a splash of broth or water to restore its creamy consistency. Stir continuously until it’s heated through, ensuring the risotto doesn’t stick to the pan or dry out.

Or, microwave it in a covered dish, adding a tablespoon of water or broth before reheating to prevent it from drying out.

Check out More Giada Recipes:

• Giada De Laurentiis Cheesy Polenta
• Giada De Laurentiis Cauliflower Alfredo
• Giada Chicken Francese