This recipe does not employ the traditional risotto method; the rice is mainly stirred for 3 minutes toward the end of cooking instead of constantly throughout. This more hands-off method does require precise timing, so we strongly recommend using a timer. The consistency of risotto is largely a matter of personal taste; if you prefer a looser texture, add extra broth in step 4.
Ingredients
- 5 cups low-sodium chicken broth
- 1 1/2 cups water
- 4 tablespoons unsalted butter
- 1 large onion , chopped fine (about 1 1/2 cups)
- Table salt
- 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
- 2 cups Arborio rice
- 1 cup dry white wine
- 2 ounces grated Parmesan cheese (about 1 cup)
- 1 teaspoon juice from 1 lemon
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh chives
- Ground black pepper
Instructions
- Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.
- Heat 2 tablespoons butter in large Dutch oven over medium heat. When butter has melted, add onion and ¾ teaspoon salt; cook, stirring frequently, until onion is softened but not browned, 4 to 7 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.
- Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups hot broth mixture into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 19 minutes, stirring twice during cooking.
- Add ¾ cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan. Remove pot from heat, cover, and let stand 5 minutes. Stir in remaining 2 tablespoons butter, lemon juice, parsley, and chives; season with salt and pepper to taste. If desired, add up to ½ cup remaining broth mixture to loosen texture of risotto. Serve immediately.
Step-by-Step: Secrets to Almost Hands-Free Risotto
In the traditional approach to risotto, near-constant stirring for 25 minutes accomplishes two things: It maximizes the release of starch from the rice, for a creamier sauce, and it ensures that the whole pot cooks evenly. Here’s how we achieved the same goals, with just a few minutes of stirring.
1. ADD LOTS OF LIQUID
Once it starts bubbling, a full 5 cups of liquid added at the start of cooking agitates the rice grains much like stirring, accelerating the release of creamy starch.
2. PUT A LID ON IT
A lid, coupled with the heavy-bottomed Dutch oven and low heat, helps to distribute the heat as evenly as stirring, so every grain is as tender as the next.
3. STIR, THEN REST
A brief stir followed by a five-minute rest provides additional insurance that the rice will be perfectly al dente, from the top of the pot to the bottom.
*This is one I tested before the magazine went to publication.
