Who says a pot of risotto needs constant stirring? This creamy,flavorful version practically cooks itself.
I love risotto and when done right, it’s primo. However, I just don’t have time to stir and stir and stir to reach that creamy consistency. In traditional risotto recipes, stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. Yes, it works, I just don’t have time!!
So, in comes this recipe that produces a creamy, yummy risotto with only a few stirs. I love it. You have to use arborio rice as it has the ability to absorb liquids and to release starch, making it stickier than long grain varieties.
This recipe has made risotto a weeknight option and I am forever grateful. It is so easy!!
From Real Simple
3 Tablespoons unsalted butter, divided
1 medium onion, very finely chopped
Kosher salt and black pepper
1 cup dry Arborio rice
1/2 cup white wine
3-1/2 cups chicken broth, plus more if needed (divided)
1/2 cup grated Parmesan (2 ounces), plus more for serving
2 Tablespoons chopped fresh-flat-leaf parsley
Melt two Tablespoons of the butter in a large skillet over medium heat. Add the onion, 1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper, and cook, stirring occasionally, until softened, about 6-8 minutes.
Add the rice and cook, stirring for 2 minutes. Add the wine and simmer until absorbed.
Add half the broth (1-3/4 cups) and simmer, stirring once, until absorbed, 8-10 minutes. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 10 minutes more. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.)
Stir in the Parmesan and the remaining Tablespoon of butter. Sprinkle with the parsley and additional Parmesan.