Making risotto is all technique. I learned this from a good friend and whether she learned the technique, or it evolved over time, I don’t know, but it sure works.
Here are the rules.
Prepare risotto in a deep sided skillet.
Heat whatever kind of stock is called for in the recipe and bring it to a boil then leave it on low heat. The stock quantity should be at least two and a half times the quantity of the rice, 1 cup rice, 2 1/2 cups liquid. Better to have more than less warm stock.
Once rice has been added and mixed with the onions/shallots garlic and oil/butter, reduce heat to medium low.
Start adding the warm stock, one medium ladleful at a time. It is important not to cover the rice with stock, add just enough to almost cover the rice. Give it a quick stir, then leave it to absorb the liquid. This should take about 3-4 minutes based on the quantity you are making. Don’t walk away but carry on with what you need to complete your choice of flavoring which may be mushrooms or seafood.
Continue to add stock in this manner until the rice has doubled in size and you have reached the consistency that you like. The risotto is done when each kernel is separate, with the barest toothsomeness to it, not mushy, nor crunchy and with a creamy looking consistency.
If the risotto seems a bit dry, add a little stock at a time until you like the consistency.
If the risotto seems a little wet continue to cook until you have the consistency you like.
How to Make Risotto in 20 Minutes Without Stirring!
Ingredients
- 3 tbsp olive oil
- 3 large shallots
- 2 cloves grated garlic
- 1 1/4 cups good Arborio rice
- 1/2 cup white wine
- 2 1/2 cups chicken stock or vegetable stock
- kosher salt and freshly ground black pepper
- 3/4 cup grated parmesan cheese
Instructions
- Add 2 1/2 cups chicken stock to a medium saucepan, bring to a simmer, then reduce heat to low.
- Heat 3 tbsp olive oil in a medium sized deep skillet over medium heat for 1-2 minutes. Add 3 large shallots finely diced and sauté the shallots until they are soft, but not browned, about 5 minutes. Add 2 cloves grated garlic to the shallots and sauté for one minute or until fragrant.
- Reduce heat to medium low and add 1 1/4 cups good Arborio rice. Stir to combine, making sure that the rice has been fully coated in olive oil. Add 1/2 cup white wine and cook for about 3-4 minutes or until the wine has been absorbed.
- Add stock to the rice to barely cover the rice. Stir occasionally until the liquid has been fully absorbed, about 4-5 minutes with each addition of stock. Continue to add stock to the rice until each addition has been fully absorbed but make sure that the amount of stock you add is always just enough to barely cover the rice. Continue to add stock until the rice looks creamy or until you have added all the stock. If the rice looks a bit dry, add more stock a little at a time. About 20 minutes.
- Add 3/4 cup grated parmesan cheese and stir to combine. Season with kosher salt and freshly ground black pepper.
