35 minutes
Transform the labor-intensive classic risotto into a simpler, yet equally indulgent dish. This version reduces the usual stirring to a mere five minutes without sacrificing creaminess or flavor, making it a perfect weeknight luxury.
Low-Sodium Chicken Broth
cups
cups
Unsalted Butter, divided
tablespoons
Large Onion, finely chopped
cups
teaspoons
Garlic Clove, minced
teaspoons
Arborio Rice
cups
cups
teaspoons
Fresh Parsley Leaves, chopped
tablespoons
Chives, chopped
tablespoons
to taste
1. Broth Preparation
In a large saucepan, bring the chicken broth and water to a boil over high heat. Once boiling, reduce the heat to medium-low to maintain a gentle simmer.
2. Onion Sauté
In a large Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and 3/4 teaspoon of salt, cooking and stirring frequently until the onion is soft but not browned, about 4 to 7 minutes. Incorporate the minced garlic, stirring until it becomes fragrant, roughly 30 seconds.
3. Toast the Rice
Add the Arborio rice to the Dutch oven, stirring frequently until the grains are translucent around the edges, approximately 3 minutes.
4. Wine Reduction
Pour in the dry white wine, stirring until the liquid has completely reduced. Deglazing with wine adds a layer of acidity and complexity, elevating the overall flavor profile.
5. First Broth Incorporation
Mix in 5 cups of the hot broth mixture with the rice. Reduce the heat to medium-low, cover, and let it simmer. The rice should absorb almost all the liquid and reach an al dente texture in 16 to 19 minutes; remember to stir twice during this cooking phase.
6. Final Creaminess
Add 3/4 cup of the remaining hot broth mixture and stir gently yet constantly for about 3 minutes, until the risotto turns creamy. Fold in the grated Parmesan cheese, then remove the pot from heat. Cover and let it stand for 5 minutes.
7. Herb Infusion
Add the remaining 2 tablespoons of butter, lemon juice, chopped parsley, and chives to the risotto. Season with additional salt and black pepper to taste. For a looser texture, you may optionally stir in up to 1/2 cup of the remaining broth mixture.
Cook the risotto with Barolo wine and beef broth, finishing with bone marrow and Parmesan for a rich, decadent flavor.
Sauté mushrooms with the aromatics and use mushroom stock as the liquid. Finish with a drizzle of truffle oil for an earthy flavor.
Stir in cooked shrimp, scallops, or lobster in the final minutes of cooking. A dash of saffron can transform the dish into a Risotto alla Milanese with seafood.
Sauté a variety of mushrooms such as shiitake, cremini, and oyster with the onions at the beginning. Their earthy flavor will infuse the risotto, giving it a hearty, umami-rich profile.
Top your risotto with braised veal shanks (osso buco) and a sprinkle of gremolata for a luxurious meal.
Add the broth one ladle at a time, stirring until almost absorbed to achieve creaminess.
Select short-grain, starchy rice like Arborio, Carnaroli, or Vialone Nano to ensure creaminess.
Stir in butter and Parmesan off the heat for a luxurious finish.
Use warm broth to avoid shocking the rice and maintain a consistent cooking process.
Aim for 18-20 minutes of cooking time to avoid overcooking and achieve 'al dente' rice.
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