How much risotto rice do you need per person?

Risotto is a classic Italian rice dish that is creamy, cheesy, and oozing with flavor. It’s made by slowly simmering Arborio rice in broth, white wine, onions, garlic, and other ingredients until the rice becomes ultra creamy from the starch. Risotto is meant to be served immediately and eaten right away before it firms up. One of the keys to perfect risotto is getting the ratio of rice to broth correct.

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How is risotto rice different than regular rice?

Risotto is made with a special short-grain Italian rice called Arborio rice. Arborio rice has a higher starch content which gives risotto its creamy texture. Regular long-grain white rice lacks the starch content to achieve the creamy risotto texture.

Here are some key differences between Arborio risotto rice and regular white rice:

Arborio rice is a short, plump, pearl-shaped grain compared to long slender grains of white rice.
Arborio rice has a higher amylopectin starch content (up to 17%) whereas white rice only has about 2% amylopectin.
The amylopectin in Arborio rice gives risotto a creamy texture from the starch being released during cooking.

Arborio rice has a bite to it when cooked al dente whereas white rice turns soft.
Arborio rice can absorb a lot of liquid and flavor without turning mushy.
The starch in Arborio rice thickens the risotto as it cooks giving it a creamy consistency.

For these reasons, it’s crucial to use Arborio or another short-grain risotto rice like Carnaroli or Vialone Nano. Regular long-grain white rice won’t give you the correct creamy texture.

How much Arborio rice per serving?

The standard ratio for risotto is about 3 ounces or 80-90 grams of uncooked Arborio rice per person. This yields one serving or first course sized portion.

Here is a breakdown of how much uncooked Arborio rice per serving:

80-90g uncooked Arborio rice per person
This equals approximately 3 ounces uncooked rice per person
For 4 people, use 320-360g or 11-12 oz uncooked rice total

For 6 people, use 480-540g or 17-19 oz uncooked rice total
For 8 people, use 640-720g or 22-25 oz uncooked rice total

These serving sizes make enough for a first course or side dish portion of risotto. Adjust the amounts accordingly if serving risotto as a main dish.

How much rice expands when cooked?

Arborio rice will expand in volume and weight as it cooks and absorbs moisture. Here is how much uncooked Arborio rice expands when cooked:

80-90g uncooked Arborio rice makes about 3 cups cooked risotto
1 cup uncooked Arborio rice makes 3.5-4 cups cooked risotto

The rice grains will expand about 2-3 times in size.
80g uncooked rice turns into approximately 240g cooked rice from absorbing liquid.

So while the serving size starts with 80-90g uncooked, it will triple in volume from absorbing all the flavorful broth to about 3 cups cooked risotto per serving.

How much broth per serving of risotto?

In addition to the uncooked rice, you’ll need broth in a 3:1 ratio to rice. For each 80-90g serving of rice, use about 3 cups or 720ml of broth.

Here is how much broth you need per serving:

80-90g rice : 240ml (1 cup) broth

240ml (1 cup) uncooked rice : 720ml (3 cups) broth
For 4 servings use about 3 quarts or 12 cups broth
For 6 servings use about 4.5 quarts or 18 cups broth

For 8 servings use about 6 quarts or 24 cups broth

The broth adds big flavor and moisture that gets absorbed by the rice as it simmers to give risotto its signature creamy texture. You can use chicken, vegetable, or mushroom broth.

Standard risotto ratios

Here are the standard ratios of uncooked Arborio rice and broth for risotto:

Rice to broth: 1 cup rice : 3 cups broth
Rice to liquid overall: 80-90g uncooked rice : 240ml liquid total (broth + wine)
Serving size: 80-90g uncooked rice per person

This gives you the perfect moisture level and rice to liquid ratio for creamy risotto every time. The rice soaks up the flavorful broth as it slowly simmers until it’s rich and creamy.

Do you need to toast the rice first?

It’s highly recommended to toast the Arborio rice before making risotto. Dry toasting the rice for 2-3 minutes in a little oil helps develop its flavor and release starches for extra creaminess. Here’s how:

Heat 1-2 Tbsp olive oil or butter in a pan over medium heat.

Add uncooked rice and stir constantly for 2-3 minutes until lightly toasted but not browned.
The rice will turn translucent around the edges when ready.
Remove from heat and proceed with risotto recipe.

Toasting the rice jumpstarts releasing the starch molecules. Just be careful not to burn the rice or the risotto will taste scorched.

Should you rinse risotto rice?

Unlike with regular rice, you should not rinse Arborio rice before making risotto. Washing away the starch on the grains prevents achieving a creamy texture. The starch that gets dissolved into the broth is what gives risotto its signature creaminess.

Can you use a rice cooker for risotto?

Using a rice cooker isn’t the traditional method for risotto, but it can produce decent results. Keep these tips in mind:

Use a 3:1 ratio of broth to rice.
Sauté onions, garlic, and herbs first to infuse flavor.
Stir intermittently if your rice cooker has a stirring paddle.

The texture may be more like rice pilaf than creamy risotto.
Add cream, cheese, or butter at the end for richness.

While not exactly the same, a rice cooker can make passable risotto with less hands-on effort. You miss some of the traditional risotto techniques but gain convenience.

Risotto rice alternatives

If you can’t find Arborio rice, here are some alternatives that can work:

Carnaroli rice – Medium-grain Italian rice with high starch content, works very similarly.
Vialone Nano – Short-grained Italian rice also high in starch, interchangeable with Arborio.

Medium or short-grain white rice – Not ideal but better than long grain. May get mushy.
Sushi rice – The stickiness provides some creaminess.
Parboiled rice – Works in a pinch but not ideal, texture won’t be as decadent.

While not exactly the same, these alternatives can make a decent risotto if you can’t find traditional Arborio rice. Shorter, starchier grains work best.

Tips for perfect risotto

Follow these tips for perfect, creamy risotto every time:

Use a well-flavored broth for maximum taste.

Toast the rice briefly first to coat grains and jumpstart starch release.
Add broth gradually instead of all at once for even absorption.
Stir frequently to prevent sticking and evenly distribute broth.

Simmer at just the right heat so it’s bubbling gently.
The rice should be suspended in some liquid when done.
Take it off the heat when rice is al dente with a bite, not mushy.

Rest for 2 minutes before serving for best texture.
Risotto waits for no one – serve immediately!

Master these basics and you’ll be amazed at how delicious homemade risotto can be. The magic is in the slow simmering and constant care as the rice transforms from hard grains into a luscious, creamy dish.

How to store and reheat leftovers

Risotto is best served freshly made but leftovers can be stored and reheated. Here are some tips:

Allow risotto to cool completely before storing.
Store in an airtight container in the fridge for 3-5 days.

When reheating, add a little broth or water to loosen it up.
Reheat gently on the stove or microwave just until warmed through.
Stir while reheating to maintain even texture and creaminess.

Adding butter or cheese before serving livens up leftovers.
Fried risotto balls (arancini) are a tasty way to use leftovers!

With proper storage and reheating, you can still enjoy risotto a second time around. The texture won’t be quite as decadent as fresh but still delicious.

Risotto recipes

Risotto is delicious on its own but also pairs well with many flavors. Here are some popular risotto recipes to try:

Mushroom risotto – Richly flavored with a variety of sautéed mushrooms.
Butternut squash risotto – Sweet and savory with pureed winter squash.

Seafood risotto – Packed with shrimp, scallops, clams or other seafood.
Asparagus risotto – Highlights fresh, seasonal asparagus.
Chicken and sun-dried tomato risotto – Zesty twist on a classic.

Sausage and kale risotto – Hearty and robust with spicy sausage and greens.
Truffle risotto – Infused with decadent truffle flavor and aroma.

Risotto works with almost any ingredients – veggies, seafood, meat, cheese, herbs. Get creative with flavors that complement the creamy rice base!

Should risotto be creamy or al dente?

Good risotto should have both a creamy, starchy sauce and a tender yet toothsome rice texture. The rice grains themselves should be soft on the outside but still have a tiny bit of firmness at the center when bitten.

Here are signs your risotto is perfectly done:

Thick, creamy sauce coats each grain.

Rice is tender but with a slight firm bite, not mushy.
Broth has been absorbed by rice to give it creaminess.
The texture is smooth and velvety, not dry or loose.

Getting that ideal balance of creaminess with a little al dente bite is what makes risotto so delicious. Keep tasting and adjust cooking time until you reach this perfect point.

Conclusion

Arborio rice is ideal for risotto thanks to its high starch content that creates a luscious, creamy dish. Be sure to use a short-grain Italian rice and not regular long-grain. Follow the classic ratio of 80-90g uncooked rice per person and about 3 cups broth for each cup of rice. Toast the rice first for extra flavor. Simmer slowly while stirring frequently until the rice is al dente. And finally, serve your risotto immediately for the dreamiest texture!