Risotto is one of those indulgent meals that always seemed too difficult or time-consuming to make. After each failed attempt, I would throw my hands up in defeat and the bag of half-used arborio rice would sit alone in the pantry for months. But after a few more determined tries this past year, I think I’ve gotten the formula down to its simplest form. Practice a few times but as long as you get the general technique and structure down, you should be smooth sailing. The key is not to attempt to make too much. Otherwise, it takes way too long, the rice feels mushy, and you get so impatient with stirring that everything that was fun/exciting/yummy about making a risotto on a weeknight goes out the window. And risotto should always be fun/exciting/yummy.
Basic Ingredients
olive oil
arborio rice
stock
some type of onion (yellow, shallot, leek) + garlic
dry white wine
parmesan cheese
parsley
First thing’s first. Open the white wine. Pour yourself a glass. Take a sip.
Now you’re ready.
Saute onions + heat up stock
Turn the heat on for the stock so it’s already simmering by the time you need it in Step #4. I like to chop the onions super small. This way it basically melts into the rice and perfumes the entire dish. Leeks and shallots are sweeter if you’re into that. Otherwise, a normal yellow onion is fine. A palm-full is enough - but I like lots of onions so I usually put more in. Sweat it (glistening, not brown) for a cleaner taste. Caramelize it (deeper brown, charred around the edges) for a deeper, toasty taste. Finely chopped garlic can also go in at this point.Fry the rice
Usually a bowl of rice is good for 1-2 people. Go up to 1.5 cups max. Otherwise it just takes too long and nobody has time for that after a long day at work. The rice needs to be toasted first. This is essential. Sauté in the olive oil + onion + garlic until it’s a bit clear around the edges.Deglaze with white wine
You probably have taken 2-3 sips of wine by now. At this point, pour the remaining amount of wine in your glass into the pan. Maybe add in another splash. Let it sizzle and wait for the alcohol to evaporate. If it evaporates in less than 15 seconds, your pan is way too hot. Turn it down. Smell it after another 30-45 seconds - it shouldn’t smell like alcohol anymore. If it does, keep stirring until it smells sweeter with more depth.Ladle in stock
Here’s a secret. I never have cartons of chicken stock on hand when I need it. I only ever buy it when I need it for a specific dish that I’ve planned out for in advance. Because of this, I never actually have it when I want it on a whim. Oh well. Instead, bring a pot of water up to boil and throw in a bouillon cube. Ain’t no shame. Adjust the amount you put in for the salt level since some brands have larger cubes than others. I always end up using more stock than I think I need so have a decent amount available. Ladle in 1-2 spoonfuls at a time. Don’t dump in a lot of stock at once. Otherwise you’ll just have boiled rice and not the creamy consistency you’re looking for.Stir stir stir. Ladle in broth. Stir stir stir.
This part is where it makes or breaks for me. You have to babysit the rice and not leave the stove. Some recipes say stir it a bit and let it sit and absorb the broth. Nope. Not if you want to eat this year. You have to stir. And keep stirring. It helps the starch in the rice activate and is what makes it so creamy. And it’s what gets it done in that speedy ~18 minute range. Honestly, you could forgo the cheese if you don’t have it (which I rarely have on hand) and it’ll still taste delicious with this method.Let it chill
Repeat Step #5 until the rice is firm in the middle - none of that grainy white bit. The rice should have puffed up and it should also have the consistency of porridge. At this point, put in some parmesan cheese. The amount is up to you and whether or not you feel like indulging. But keep in mind, the more parmesan you put in, the less salt you should be adding on top of that. Finally, turn off the heat, drizzle some olive oil on top, and cover it. AND STEP AWAY. Let it hang out for a few minutes. The steam will let it get all oozy and delicious. Top it off with some parsley and black pepper to cut through the heaviness.
If you’re feeling fancy:
Butter - Use if you want a deeper, nuttier taste. Olive oil gives a cleaner, lighter endproduct.
Mushrooms (or other veggies) - Sauté with onions before the rice
Sausage (crispy bits!) - Cook the protein separately and fold it in at the end.
Enjoy!