Best classic risotto recipe by Philipp Vogel
Philipps.Risotto
How do you make a really good, classic risotto?
At Orania.Restaurant, we combine laid-back Berlin ease with classic culinary craft — and few dishes show that off as beautifully as a creamy risotto that’s both simple and refined. Executive Chef Philipp Vogel, known not only at Orania but also from TV and social media, shares his latest risotto recipe and shows how a handful of ingredients can turn into a dish that tastes like home, craftsmanship and pure comfort.
And as always with Philipp: no fuss, no show — just honest cooking, great produce, and a little Berlin attitude. “Don’t buy cheap rice,” he says in the recipe video. “Buy a good one. It practically cooks itself.” Exactly.
This risotto is:
- Vegetarian
- Easy
- Quick to make
- Perfect as a base recipe
- Easy to customise
So if you’ve always wondered, “how do you make risotto that’s this creamy?” — here’s Philipp Vogel’s best risotto recipe. And if you want to experience his cooking live, come and see us at Orania.Restaurant.
Easy, classic risotto recipe by Philipp Vogel
Ingredients
(serves 3–4)
- 300 g risotto rice (e.g. Aquarello or Carnaroli)
- 1 small onion, finely diced
- 1–2 garlic cloves, finely sliced
- 40–60 g butter
- 2–3 tbsp olive oil
- 100 ml white wine or vermouth
- approx. 1 litre hot vegetable stock
- 60–80 g freshly grated Parmesan
- Salt
- Freshly ground black pepper
How to make Risotto — step by step
1. The base: sweat the onion & garlic
In a saucepan, melt the olive oil and half the butter over a medium heat. Sweat the onion and garlic until soft and translucent — no colour. No browning. Just flavour.
2. Add the rice — the secret to a classic risotto
Add the risotto rice and cook for 1–2 minutes until glossy. The grains should be coated in fat — that’s what helps the risotto turn creamy later.
3. Deglaze with wine
Pour in the white wine or vermouth and cook it out completely until the alcohol has evaporated. Philipp says: “I don’t want that punchy alcohol flavour. I just want the herbal notes.”
4. Add the stock, ladle by ladle
Add hot stock gradually. Only add more once the liquid has almost cooked away. And yes: stir, stir, stir — that’s how you build the creaminess.
5. Check the texture
After 15–20 minutes, the rice should be perfect: tender, with no raw centre. Philipp doesn’t like it when the middle stays firm — but that’s a matter of taste.
6. The creamy finish
Take the pan off the heat. Stir in the remaining butter and the Parmesan. Season with salt and plenty of freshly ground black pepper.
7. Serve
The risotto should still “flow”, but it shouldn’t be soupy. Perfectly creamy. Proper comfort food.
About Philipp Vogel — Executive Chef at Orania.Berlin
Philipp Vogel has been cooking at the highest level in Berlin for years — bold, creative, and never pretentious. His signature style: uncompromising produce, clean flavours, plenty of humour, and a knack for making classic dishes feel exciting again. He brings that same energy to social media and TV formats such as Kitchen Impossible.
Chef’s tips
Why use hot stock?
Cold stock stops the cooking process — and your risotto won’t turn creamy.
Which rice for the best risotto recipe?
Aquarello
Carnaroli
Vialone Nano
Please don’t use standard round-grain rice.
Quick risotto?
Yes — if everything is prepped, this dish is ready in under 25 minutes.
Making it vegetarian
This recipe is 100 % vegetarian — simply use a good-quality vegetable stock.
Watch the video: Risotto with Philipp Vogel
Love watching him cook? Here’s the matching risotto video on our social channels:
FAQ — common risotto questions
By stirring regularly, the rice releases starch — that’s what creates the creamy texture.
A classic method with good rice, hot stock, wine, Parmesan and patience — just like this one.
Roughly 18–20 minutes, depending on the rice.
Yes — simply use vegetable stock. Parmesan is also available in vegetarian versions.
Dry white wine, vermouth or sherry.