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Low-Maintenance Risotto


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!!

Low-Maintenance Risotto

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.

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  7. Julia says

    I’m definitely of the James Bond school of risotto “Shaken, not Stirred”… a lot less work for sure. Also, I learned one of the secrets to Gordon Ramesey’s risotto (from Hell’s Kitchen) is to par boil the rice for 8 minutes before cooking it in the more traditional stirring fashion. Seems (surprisingly, coming from HK) much easier.

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  10. Tom says

    As someone who has stirred risotto constantly more than once, I can affirm that method isn’t always foolproof. Thank you for this. I will try it this weekend

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  13. Catherine says

    YUM! I’m like you – I absolutely love risotto, and could easily eat it every day (I’m definitely a rice person, it’s my starch of choice), but it takes too dang long! It’s a special treat at our house, but I might just have to try this – it looks amazing!

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  14. Barbie with a T says

    I cook risotto the old fashioned way. But if I cooked it this way, I probably could not tell the difference, and that would give me more time to be on my computer! Thanks for the timesaver tip! I will definitely give it a try.

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  15. Barbie with a T says

    I usually cook risotto the old fashioned way. But I think I will try this way and maybe it will give me more time to be on my computer! Thanks for the timesaving tip.

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  21. P Brown says

    Julia, the parboiling method is used by every restaurant I’ve ever encountered. Best way to do it is to parboil in stock and then reserve the starchy stock to use when you come to finish it off.

    I’m a big fan of the traditional stirring method which is why I never order risotto when eating out – I can always make a better one at home!

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