Risotto

I will never stir risotto again. I repeat, I will never stir risotto again. I found out you can just saute the ingredients, and then put the whole thing in the oven for about 50 minutes with some foil under the lid (to prevent the steam from escaping) and it comes out absolutely perfectly every single time.

Looks a bit too soupy for me. I would cook it a while longer to leave the rice moist, but not swimming, and still al dente.

I use Julia Child's risotto method: sauté rice with aromatics, add wine and stir until absorbed. Then add hot broth ALL AT ONCE, bring to a simmer, cover and bake at 375 for 5 minutes, then 325 for 18. Perfect, creamy risotto every time.

Totally agree. No risotto served like that would pass muster in Milano. Or possibly just a bad foto?

This is a standard, delicious risotto recipe, BUT don’t forget to add a lemon squeeze at the end. It greatly elevates the dish.

The liquid should be integrated. The test is that good risotto should make an “onda”, wave When you pour it into the plate. Obviously all cooks have their habits and tastes. But no one I met in thirty years of living in Milan used garlic in risotto. And they probably sautéed onions in butter, or half butter half oil.

Just go with the simplicity of this wonderful recipe. You can try to cut corners but short of maybe adding mushrooms, this risotto is perfect. Follow the recipe and you will be happy.

This is the one recipe that, done in an Instant Pot, beats the traditional method hands down every time. Ingredients per this recipe, then start with steps 2 and 3, then add all the broth (no need to warm it) to the Pot as step 4, then a 5-6 minute pressure cook followed by a quick release and a couple more minutes of stirring to get the liquid to the desired level, and the results are better and quicker every time with a fraction of the effort.

Two things I learned from my Piedmontese grandmother about making risotto: 1. If you don’t have homemade stock, don’t bother, 2. Never use garlic, shallots or sweet onions are more delicate. And yes, I agree with other commentators - the risotto shown in the photo is much too soupy.

Risotto is a dish where personal preferences play a huge role. Even within my own family, I need to balance the amount of butter and Parmesan used. Followed the Jamie Oliver recipe for years and he uses considerably more rice. I like to throw in garlic, mushrooms and peas in with mine. Takes effort but it’s been a staple in our family for years. Enjoy.

Make it in the instant pot, especially if weeknight. I don't know why this suggestion is not going into helpful!

I’ve been making risotto in myriad variations for decades; with porcini, or saffron; or peas, squash, shrimp, ad infinitum. I cook using the traditional ‘add stock, stir’ method until the rice remains a tad al dente, then stir in butter, cheese (and a dollop of heavy cream, if I feel decadent). Then let the risotto rest a couple minutes; then add stock again; then plate. Rice that seems ‘soupy’ when plated quickly absorbs the liquid. And never use garlic or shallots — sweet white onion.

Instant pot: 2C rice 4 1/2C broth (maybe even more at the end) Butter Onion / shallot / a little garlic maybe 5 minute, quick release and stir. A lot.

A perfect risotto recipe. I choose to always put in a vegetable at the end. We particularly like asparagus. A chunk of butter, perhaps a dollop of cream, and lots of Parmesan makes the risotto wonderfully creamy and delicious…not runny.

Main reason to buy a pressure cooker is to make risotto without having to stir it. A great and easy trick.