How long does risotto take? A step-by-step timetable (ready at 7pm)
About 40 minutes at the hob, and it needs you for nearly all of it. Here's a mushroom and spinach risotto timed to the minute, including when to warm the stock, when to toast the rice and how to finish it.
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Why timing matters with risotto
Risotto is quick but demanding: of about 42 minutes at the hob, you're needed for around 40. It also won't wait once it's done: after a few minutes it thickens and turns stodgy. So the whole plan works backwards from the moment you sit down, and everything is prepped before the pan goes on.
The timetable: dinner at 7pm
For 4 people. The highlighted rows are the part that needs you at the hob.
| Time | Where | What to do |
|---|---|---|
| 6:05 | Worktop | Prep everything first: dice the onion, crush the garlic, slice the mushrooms, grate the Parmesan.Once the rice is in, you won't have a spare hand. |
| 6:18 | Hob | Soak the porcini in 300 ml boiling water. Warm the stock in a small pan and keep it at a gentle simmer.Strain the porcini water into the stock: it's full of flavour. |
| 6:23 | Hob | Soften the onion in olive oil in a wide, heavy pan: very soft, no colour. |
| 6:30 | Hob | Fry the mushrooms and garlic (plus the chopped porcini) on a high heat until golden.Don't crowd the pan, or they steam instead of browning. |
| 6:36 | Hob | Toast the rice for 2 minutes, until the edges turn translucent. |
| 6:38 | Hob | Add the wine and let it bubble until absorbed. |
| 6:40 | Hob | Add the hot stock a ladle at a time, stirring often, for 16–18 minutes until the rice is just tender.Stir often, not constantly. Keep it at a lively simmer. |
| 6:56 | Hob | Off the heat: stir in the spinach, cold butter and Parmesan until glossy (Italians call this mantecare). |
| 6:59 | Hob | Rest for 1 minute, lid off. Warm the bowls. |
| 7:00 | Table | Serve at once. Risotto won't wait. |
Risotto with sides?
Because risotto keeps you at the hob, anything else on the menu has to look after itself. Photograph your recipes and Simmour builds one timeline for the whole meal:
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- a live cook mode that keeps your screen awake.
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Risotto FAQs
How long does risotto take to cook?
About 40 minutes from starting the onion, of which 16–18 minutes is adding stock to the rice. Allow another 10–15 minutes for prep beforehand.
Do you have to stir risotto constantly?
No: stir often, not non-stop. Regular stirring releases the starch that makes it creamy, but you can step away for 30 seconds. What matters more is adding hot stock a ladle at a time and keeping it at a lively simmer.
Why does the stock need to be hot?
Cold stock stops the rice cooking each time you add it, so it cooks unevenly and takes longer. Keep the stock simmering in a small pan next to the risotto.
How do I know when risotto is done?
The rice should be tender with a slight bite in the centre, and the risotto should flow like a slow wave when you shake the pan, not sit in a stiff mound.
Can I make risotto ahead?
Yes, the restaurant way: cook it for about 12 minutes after adding the first stock, spread it thinly on a tray to cool quickly, then chill within an hour. Finish it with hot stock for 6–8 minutes when you're ready. Cooked rice should be eaten within a day, and only reheated once, until steaming hot.