Risotto, when broken down, involves a few key steps. First, an aromatic base is built with toasted aromatics in fat. Then, rice is added and coated in the fat, followed by the slow addition of liquid until the rice reaches the desired creamy consistency. Finally, a flavor base, like cheese, and a fresh garnish complete the dish. There are many variations to this process, and opinions on the “best” method are plentiful. My preferred technique doesn’t require 45 minutes of continuous stirring, potentially leading to wrist fatigue. Instead, it combines methods from Marcella Hazan and Serious Eats, taking about 31 minutes total, including cooking, prepping, and cleaning. While I can’t claim it’s the world’s best risotto, I find it perfectly satisfying for a home cook.
Risotto is a fundamental cooking technique everyone should master. It’s incredibly versatile, allowing you to transform almost any ingredient or leftover into a delicious meal. This guide focuses on the basics, empowering you to create risotto tailored to your preferences.
When making risotto, two crucial decisions await: desired consistency and cooking time. Marcella Hazan identifies two primary styles: the Piedmont/Milanese/Bolognese style, which is sticky and compact, and the Veneto style, characterized by a looser, runnier texture. The Piedmont style is achieved by evaporating most of the liquid, while the Veneto style finishes with more moisture. Ultimately, the choice is yours.
Cooking time depends on your preference for rice texture: firm or tender. For firm, slightly chalky Arborio rice, 15 minutes suffices. For tender, fully cooked rice, aim for 20 to 25 minutes. Longer cooking times yield even softer results. I typically cook Arborio rice for about 20 minutes.
Let’s walk through a step-by-step recipe for Parmesan Reggiano risotto. Start by melting 2 tablespoons (28 grams) of butter in a skillet over low heat. While the butter melts, grate an eighth of an onion. Grating creates tiny pieces that cook quickly and blend seamlessly into the dish, imparting a subtle onion flavor. Grate two cloves of garlic as well.
Add the grated onion and garlic to the melted butter and cook for one to two minutes until fragrant and softened. Next, measure out 120 grams (two-thirds of a cup) of Arborio rice. Arborio is the most common risotto rice, but Vialone Nano and Carnaroli are excellent alternatives. In a pinch, regular white rice can be used, although the result will be less creamy due to its lower starch content. Prepare 113 grams (half a cup) of chicken stock diluted with 227 grams (one cup) of water. Diluting store-bought stock helps control saltiness.
Add the rice to the aromatic butter mixture and toss to coat each grain in fat. The goal here isn’t to toast the rice, which can break down starch and affect thickening, but simply to ensure even coating.
Pour in about 80-90% of the liquid. While slowly adding liquid is an option, it’s not essential. Instead, bring the liquid to a simmer over medium-high heat, then reduce to low. I transfer the skillet to a less powerful burner, cover, and set a timer for 10 minutes. During this time, you can grate Parmesan cheese, chop parsley, wash dishes, or attend to other tasks.
After 10 minutes, give the risotto a stir or two. It should still be quite loose. Set another 10-minute timer. Once again, you’re free to do as you please.
After the second timer, check the rice for doneness. If it’s to your liking, adjust the creaminess by adding more stock or water, depending on the desired consistency. Finish with a small pad of butter and grated Parmesan until the desired creaminess is achieved. This final step transforms the dish into true risotto. Season with black pepper and salt, if needed.
Your creamy Parmesan risotto, requiring only about five minutes of active cooking time, is ready. Garnish with extra grated cheese, fresh parsley, or other herbs. Serve with chicken, steak, roasted vegetables – the possibilities are endless!
Remember, risotto is a blueprint. Feel free to experiment with ingredients and flavors. You can incorporate roasted vegetables, serve it with chicken or steak, or even swirl in a puree. The beauty of risotto lies in its adaptability.
If you prefer a stickier risotto, reduce the liquid further. For a soupier version, add more liquid at the end. This flexibility is why risotto is a must-have recipe for any cook. Enjoy!
