Looking for a new way to use your homemade bone broth? Try this creamy bone broth risotto recipe with parmesan, butter, and rice.
Silky smooth and simply satisfying, classic risotto is a beloved side dish for a reason - it's absolutely delicious!
If you're new to making your own bone broth, you may be wondering how on earth you are going to use up all of this liquid gold.
Well, as someone who has been crafting her own broth for many years now, I've found so many ways to sneak it into everyday meals.
While I love a good, nourishing bowl of soup, it's not received very well when served during the dog days of Summer. I had to find another way, and so I started incorporating my broth into sauces, gravies, and in cooking grains.
One of my favorites is this decadent recipe for bone broth risotto. It features up to 6 cups of broth AND it's always a hit with the fam. That's a win-win for me!
Why You'll Love It:
- Uses up bone broth. If you have some extra broth in your fridge, this is the perfect way to use it.
- Nutritious. Loaded with minerals, collagen, and gelatin, this easy side dish is perfect for pairing with just about any main dish. It works great for a light lunch too!
- Simple. Although risotto requires a good bit of hands-on work, it's really a straightforward recipe that uses just a few basic ingredients.
You Will Need:
- Rice: All risotto is made with the short grain rice known as arborio. This can be found in grocery stores, typically where the rice is stored. Organic arborio rice a specialty item and it most easily found online.
- Bone broth: Use either homemade (try one of my many bone broth recipes) or a good quality purchased bone broth (frozen is my preference).
- Parmesan: This is a classic element of risotto, as it melts effortlessly into the hot rice and broth.
- Butter: This adds its creaminess and signature flavor to the dish.
- Olive oil: A little olive oil added to the pan prevents the butter from burning.
- Wine (optional): For deglazing the pan. If you don't have wine on hand, you can use a little extra broth.
- Shallots (or onions): Shallots provide a mild onion-y flavor, but if you don't have them on hand you could use some diced onion instead.
- Garlic: A single clove is all you need - finely grated ensures the best flavor and texture.
- Salt: I used a basic fine sea salt - just enough to season.
Equipment
- Heavy bottomed skillet or Dutch oven: It's very important to have a heavy-bottomed skillet or pot for this recipe. This will prevent the rice from scorching or sticking to the bottom. I like to use my enameled cast iron skillet, but a Dutch oven works great too.
- Wooden spoon
- Ladle
- Saucepan
How to Make Risotto with Bone Broth
- Add the bone broth to a large saucepan and heat over medium-high heat.
- Once a simmer is reached, reduce to low and keep it hot while you prepare the risotto.
- Saute the shallots (or onion) in a mixture of butter and olive oil, just until soft (1-2 minutes). Then add the garlic and cook until fragrant - about 30-60 seconds.
- Add the rice and stir, continuing to cook and stir until toasted - about 2 minutes.
- Deglaze the pan by pouring ¾ cup of wine into the skillet and scraping up the browned bits with a wooden spoon.
- Continue to stir until the wine is absorbed by the rice.
Adding the Bone Broth
- Add the broth - one ladleful at a time - stirring until the rice absorbs most of the broth.
- Continue to add the broth, one ladleful at a time, and stirring until the rice absorbs the broth.
- Repeat this until the rice is cooked to your liking, and is moist enough for your preference.
Note: Be careful when cooking risotto. The key is to not let the rice dry out or stick. Be ready to add the next ladle of broth just before the rice has absorbed all of the last bit.
Finishing with Butter and Parmesan
- One the rice is cooked to you liking, remove it from the heat and add in the remaining 1 ½ tablespoons of butter.
- Add in the parmesan cheese, then stir it in until the butter and cheese melt. Taste and adjust salt, pepper, and parmesan according to your preferences.
- Garnish with fresh herbs (if desired), serve, and enjoy!
Expert Tips
- Keep the temperature medium low. Don't try and speed things up by increasing the heat. That will just cause the broth to evaporate more quickly, preventing the rice from cooking through. Slow and low is the key to good risotto.
- Just keep stirring. The most important thing to remember when making risotto is to watch the pot carefully, and stir almost constantly. Stirring prevents the rice from sticking, and it also helps it to evenly absorb the broth.
- Heavy bottomed pots are king. When it comes to recipes that have a low liquid level, it's important to use heavy-bottomed cookware. These distribute heat more evenly (no hot spots), and insulate against the direct heat of your stove. I like to use enameled cast iron, but good quality stainless steel works well for experienced cooks.
Storing and Reheating
- Transfer any leftover risotto to an airtight storage container.
- Store in the refrigerator for 2-3 days.
- For the best results, reheat portions in a saucepan over low-medium heat with additional broth or water added.
- Freezing risotto isn't recommended - the texture becomes very dry and grainy.
Recipe FAQs
Yes, bone broth can be used instead of stock when making rice dishes such as risotto. If your bone broth is dark or strongly flavored, you can dilute it slightly with water to give it a mild flavor similar to chicken stock.
The best broth for making risotto is a chicken broth that includes vegetables for a mild, yet complex flavor. Other types of broth can be used (such as beef or vegetable), but the most popular remains chicken with aromatic vegetables.
Beef broth can be used to make risotto, but it will result in a very dark colored rice with a deeper flavor. To compliment the beefy flavor, garish with woody herbs such as rosemary or thyme.
Favorite Bone Broth Recipes
If you loved this recipe for bone broth risotto, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @littlehomeinthemaking.
📖 Recipe
Bone Broth Risotto with Parmesan and Butter
Equipment
- Dutch oven enameled cast iron skillet, or heavy-bottomed skillet
Ingredients
- 3 tablespoons butter divided
- 2 teaspoons olive oil
- 2 shallots minced (or ½ cup minced onion)
- 1 clove garlic grated (or finely minced)
- ½ teaspoon salt
- 1 ½ cups arborio rice
- ¾ cup white wine or additional bone broth
- 5-6 cups bone broth
- ½ cup grated parmesan cheese
- Fresh cracked pepper to taste
- Chopped fresh parsley or basil for garnish (optional)
Instructions
Cook Mode- Heat a heavy bottomed enameled Dutch oven or skillet over medium-low heat until the pot radiates heat.
- Meanwhile, add the bone broth to a medium saucepan and bring it to a low simmer over medium-high heat. Once a simmer is reached, reduce the heat to low-medium and keep it warm while you prepare the risotto.
- Once the enameled skillet or Dutch oven is heated, add 1 ½ tablespoons of butter and 2 teaspoons of olive oil, stirring with a wooden spoon until melted and hot.
- Add the shallots, cooking just until soft - about 1-2 minutes. Then add the garlic and salt, and cook just until fragrant - about 30 seconds.
- Immediately pour in the arborio rice, and stir well to coat it in the oil and butter.
- Stir, cooking until lightly toasted - about 2 minutes.
- Deglaze the pan with ¾ cup of white wine (or bone broth), scraping up any bits at the bottom with your wooden spoon. Continue to stir until the wine is absorbed by the rice.
- Add a single ladleful of bone broth to the rice, stirring and cooking until the liquid is absorbed by the rice. Then, repeat, adding a single ladle of broth at a time, until the rice absorbs the liquid. Continue, stirring constantly, until the rice is cooked to your liking and you have added the correct amount of broth to achieve your desired texture. This will take anywhere from 22-25 minutes.
- Once the rice is cooked to your liking, remove it from the heat and add in the remaining 1 ½ tablespoons of butter, parmesan cheese, and pepper (to your taste). Stir until completely incorporated.
- Serve immediately, with additional parmesan, pepper, and fresh parsley or basil (if desired).
Notes
- Heavy bottomed cookware: This prevents the rice from scorching and limits the direct heat of the stovetop.
- Stirring constantly: All risotto requires very nearly constant stirring. This helps the rice to cook evenly.
- Pay attention to the instructions: Keep the heat at a medium-low level and read the instructions carefully. Increasing the heat will cause the broth to rapidly evaporate and the rice to be underdone.
Nutrition
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