Rice Needed
320g
Broth
960 ml
Parmesan
80g
Time
~22 min
960 ml
120 ml
80g
60g
Cook time: ~22 minutes of stirring
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Inputs
Result
4 × 80g = 320g rice. Broth = 4 × 240 = 960ml. Wine = 4 × 30 = 120ml. Parmesan = 4 × 20 = 80g. Butter = 4 × 15 = 60g.
Inputs
Result
6 × 80g = 480g rice. Broth = 6 × 240 = 1,440ml. Mushrooms = 6 × 40 = 240g.
Use 80g (about 1/3 cup) of uncooked arborio or carnaroli rice per serving. The rice absorbs about 3 times its weight in broth during cooking, yielding approximately 240g of finished risotto per person.
| Servings | Rice | Broth | Wine |
|---|---|---|---|
| 2 | 160g | 480ml | 60ml |
| 4 | 320g | 960ml | 120ml |
| 6 | 480g | 1,440ml | 180ml |
The standard ratio is 3:1 broth to rice by weight, or about 240ml broth per 80g rice. The broth must be warm when added — cold broth shocks the rice and stops the starch release. Add it one ladle at a time, stirring constantly.
Mantecatura is the final step where you vigorously stir cold butter and grated parmesan into the risotto off the heat. This creates the signature creamy, wave-like consistency. Use 15g butter and 20g parmesan per serving. The risotto should flow like lava when plated.
Active cooking time is 18–22 minutes from the first ladle of broth. Larger batches take slightly longer due to volume. The rice should be al dente — tender outside with a slight bite in the center. Let it rest 2 minutes after mantecatura before serving.
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Last Updated: Mar 21, 2026
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