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How to Make Risotto in 20 Minutes Without Stirring!

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Italian
Category: Cooking
Servings: 4 people

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.