Effortless Creamy Risotto: The No-Stir Technique You Need
Debunk the risotto myths with this simplified technique that delivers perfect results with minimal stirring. Create this creamy Italian classic.
Ingredients
- 1 tablespoon olive oil"
- 1 medium onion finely chopped",
- 2 cloves garlic minced",
- 1 1/2 cups Arborio rice"
- 1/2 cup dry white wine optional",
- 6 cups vegetable broth warm",
- 1/2 cup grated Parmesan cheese"
- 2 tablespoons butter"
- Salt and pepper to taste"
- Optional: Saffron threads mushrooms, peas, asparagus, shrimp, pancetta"
Instructions
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly.
- Pour in the white wine (if using) and stir until absorbed, about 1-2 minutes.
- Add 3 cups of warm vegetable broth to the pot. Bring to a gentle simmer, then cover the pot tightly and reduce the heat to low. Simmer for 20-25 minutes, or until the rice is almost fully cooked and most of the broth has been absorbed.
- Remove the lid and check the consistency of the risotto. If it is dry, add the remaining broth, 1/2 cup at a time, until the desired consistency is reached.
- Stir in the butter and grated Parmesan cheese until fully incorporated and the risotto is creamy
- Season to taste with salt and pepper. Serve immediately, garnished with extra Parmesan cheese and fresh herbs, if desired.
Notes
For a richer flavor, use chicken broth instead of vegetable broth. Adjust the amount of broth for the desired consistency.