Batch 022 — Orders close in loading
Mediterranean kitchen scene from Sinead McInerney’s Lisbon kitchen — stock pot, celery and carrots ready for bone broth risotto
Batch 022

Bone broth
risotto.

Dinner Liquid Gold Grass-fed beef
40 minutes Serves 2 Liquid Gold or Grass-fed beef broth

Using bone broth instead of stock changes everything. The depth is different. The result is silkier, richer, and more complex, and the technique is identical. This is not a harder risotto. It's just a better one.

Sinead McInerney prepping vegetables at the sink in the RIPE Lifestyle Europe Lisbon kitchen
Mise en place. The trick to a calm risotto is having everything to hand.
Method
  1. Keep your broth warm in a small saucepan beside the stove — never add cold liquid to a risotto.
  2. Heat olive oil in a wide, heavy-bottomed pan. Add onion and cook gently for 6–8 minutes until soft. Add garlic and cook 1 more minute.
  3. Add the rice and stir to coat. Toast for 1–2 minutes until the edges become translucent.
  4. Pour in the wine and stir until fully absorbed.
  5. Add the warm broth one ladleful at a time, stirring constantly and only adding more when the previous ladle has been absorbed. This takes about 20 minutes. Don't rush it.
  6. When the rice is cooked through but still has a slight bite, remove from heat. Add cold butter and parmesan and stir vigorously until glossy and creamy.
  7. Season, plate, and serve immediately.
More recipes

Keep cooking.

Green vegetable soup with bone broth — Classic Lisbon caldo verde Recipe Classic Lisbon caldo verde 35 min · Serves 4 · Grass-fed beef → Tortellini in dark bone broth, rustic stoneware bowl, top-down — RIPE Europe French onion soup Recipe French onion soup 1hr 15 min · Serves 4 · Grass-fed beef → Dark mushroom bone broth with shiitake and sage, close-up — RIPE Europe mushroom ramen Recipe Mushroom ramen 30 min · Serves 2 · Mushroom & herb →
"Use the broth at room temperature, not cold from the fridge. It pulls the rice along instead of shocking it."
— from the kitchen, on this recipe
Common questions

A few things people ask.

Arborio or Carnaroli, ideally. Both have the high starch content that gives risotto its creaminess. Carnaroli holds its bite a little better if you tend to overcook things. Long-grain rice will not work; you'll get rice in liquid, not risotto.
You can, and it makes for a deeper, more wintery risotto, particularly with mushrooms or radicchio. For a classic Parmesan risotto, Liquid Gold chicken broth is the more traditional choice; it carries the cheese without overpowering it.
Cold broth shocks the rice and stops it releasing starch, which is what makes risotto creamy. Keeping it warm in a saucepan beside the stove lets each ladle slide in at the same temperature, so the cooking stays steady.
Not really, no. Risotto wants to be eaten the moment it leaves the pan. You can par-cook it (stop two-thirds of the way through, spread it on a tray, finish later) which is how restaurants do it, but a fully made risotto loses its texture within twenty minutes.
Frozen risotto reheats badly as a bowl of risotto, but it makes excellent arancini. Roll cold leftovers into balls, breadcrumb them, and fry. That's a better second life than microwaved rice.
Yes, as written. Just check your Parmesan; some grated supermarket versions contain anti-caking agents that aren't always coeliac-safe. Block Parmesan grated at home is your safest bet.

Cooked, tested and written by Sinead McInerney in our Lisbon kitchen. Last reviewed: June 2026.