That's the standard used by Italian restaurants and culinary schools. But context changes everything. Let's look at the variations.
Complete table for every occasion
| Occasion | Grams per person | Notes |
|---|---|---|
| Light first course (with substantial second) | 60-70 g | E.g. risotto + steak with sides |
| Standard first course | 80 g | The default. 9 times out of 10. |
| Abundant first course | 100 g | E.g. Sunday lunch, risotto as main course |
| Single dish (with ossobuco, sausage, etc.) | 100-120 g | E.g. saffron risotto with ossobuco |
| Aperitif / appetizer (small portions) | 40-50 g | E.g. risotto in a glass as finger food |
| Riso al salto (next day's pan-fried) | +20% | Always count 20g more — lose some in cooking |
Table by number of people
Using the 80g per person standard:
| People | Rice | Broth (~3x) | White wine | Butter | Parmigiano |
|---|---|---|---|---|---|
| 2 | 160 g | 500 ml | 50 ml | 25 g | 30 g |
| 3 | 240 g | 750 ml | 75 ml | 40 g | 50 g |
| 4 | 320 g | 1 L | 100 ml | 50 g | 65 g |
| 6 | 480 g | 1.5 L | 150 ml | 75 g | 100 g |
| 8 | 640 g | 2 L | 200 ml | 100 g | 130 g |
| 10 | 800 g | 2.5 L | 250 ml | 125 g | 160 g |
| 12 | 960 g | 3 L | 300 ml | 150 g | 195 g |
Why 80 grams and not 100?
Rice absorbs broth and triples in volume during cooking. From 80g of raw rice you get about 250g of finished risotto — a generous portion in any restaurant.
Add that risotto is rich in butter and cheese: even 80g fill you up more than 100g of pasta. Serve 100g per person and you risk leftovers (or heavy guests slumping on the sofa).
Broth rule: 3 times the rice weight
320g of rice = about 1 litre of broth. Keep it always hot next to the pan. Better to have extra than have to reheat mid-cooking.
Special cases
Children
Under 6: 40-50g. Over 6: 60-70g. "Adult" portion arrives around age 12.
Elderly
60-70g, especially if the risotto is rich (butter, cheese, meat).
Risotto + ossobuco / steak
Drop to 60g of rice and make risotto a "side-first." The meat is the star.
Cooking for a large group (over 10 people)
Add 10% to the dose (e.g. 90g per head instead of 80) to manage cooking losses in large pans. Over 15 people: split into two pans. 10 people is the max for a well-made risotto.
FAQ
How much rice for 4 people?
320 grams (80g × 4). The standard.
How many grams per person for a single-dish risotto?
100-120 grams. E.g. saffron risotto with ossobuco, or mushroom risotto served as the main course.
Brown rice: same quantity?
Yes. Brown rice absorbs less broth but behaves similarly on weight. Longer cooking time (35-40 min vs 18).