serves: 4

This basic risotto recipe from our Risotto and Arancini Masterclass is the perfect base for any type of risotto, and as a filling for arancini. Join us for a hands-on masterclass in our pasta lab to get Chef Carmelo’s tips and tricks for creating the perfect risotto.

  • 1 tbsp vegetable oil
  • 1 small onion or eshallot — chopped
  • 350g carnaroli rice
  • 1.5 litres vegetable stock
  • 250ml dry white wine
  • salt and black pepper to taste
  • 200g grated parmesan cheese
  • 100g cold salted butter

How to make

Step 1

In a large deep skillet, heat vegetable oil on medium heat and cook onion for 2-3 minutes until fragrant.

Step 2

Add rice and allow it to get slightly toasted. Add white wine and allow to evaporate.

Step 3

Season the rice with salt (this is the right stage to put seasoning otherwise your risotto will never get any flavour).

Step 4

Continue adding stock and cooking until the liquid is absorbed. Make sure you stir the risotto frequently.

Step 5

Test to see if the rice is cooked to the desired texture. If not, continue adding a little bit of stock, cooking and stirring until the rice is ‘al dente’.

Step 6

Keep the rice in the pan and let it rest for 2 minutes.

Step 7

Add cold butter and if the rice looks dry, add half ladle of hot stock.

Step 8

Stir to get a creamy texture.

Step 9

Add parmesan and keep stirring.

Step 10

Serve the risotto. Enjoy!

Print Recipe PDF
Discover More

Featuring some of our most cherished family recipes from generations past to bring Italy straight to your home.


Got an event with plenty of mouths to feed? Bring Barbetta to you with our abundance of catering options.


Our beautiful space is perfect for your next get-together.


Join the rewards program and get the benefits of being a part of the Barbetta family.