Master the Technique
You’re only four steps away from becoming a risotto pro.
Here’s a great risotto secret if you’re making the dish for company, cook it until about 75% complete, using all but ¼ of the broth. Then, before serving, heat through and stir in remaining broth until fully cooked.
Toast It. Start by heating half of the oil or butter in a heavy-bottomed, medium-size saucepan over medium heat. Add the onion and other vegetables if using, and sauté, stirring until translucent, about 3 to 5 min. Next, add the rice, stirring to coat in oil until lightly toasted, about 2 min. |
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Stir Often. Add the wine and stir until it’s almost fully absorbed. Add the broth one ladle at a time. It’s not necessary to stir constantly, but you should stir often. Let the rice almost fully absorb the broth before adding another cup. |
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Cook until Firm. Continue cooking until the rice is creamy, cooked through but still firm to the bite, about 20 min. Stir in grated cheese and seasonings. Serve with a drizzle of the remaining oil or butter and an extra shaving of fresh cheese. |