Hands Free Risotto
I love risotto and have posted my recipe before on the blog. The only downside to making it the old fashioned way as it takes a while and it is tedious having to stir constantly. I saw this recipe on America’s Test Kitchen and finally gave it a try. I will never go back to my old recipe again! This was the perfect consistency with 1/4 of the work!!
Risotto (adapted from Cook’s Illustrated)
- 5 cups chicken broth
- 1 1/2 cups water
- 1/2 T butter or olive oil
- 1 large onion , chopped fine (about 1 1/2 cups)
- 1 garlic clove , minced
- 2 cups Arborio rice
- 1 cup dry white wine
- Parmesan cheese
- Salt and Pepper
- In a medium sized pot, mix together chicken broth and water. Bring to a boil and then reduce to simmer to keep warm.
- Meanwhile, in a large pot or dutch oven, saute onion with butter/olive oil over medium heat. Once onion is softened, add in garlic and saute 30 seconds or so. Stir in rice and cook, stirring frequently about 3 minutes. Add some salt and pepper.
- Add in wine and stir constantly until fully absorbed. Stir 5 cups of broth mixture into rice, reduce heat to medium-low and cover. Allow to cook for about 20 minutes, or until almost all liquid is fully absorbed. Stir twice during cooking.
- Once the liquid is all but absorbed, stir in 3/4 cups of the remaining hot broth mixture. Stir constantly until risotto becomes creamy, about 3 minutes. Stir in parmesan (I used about 1/3 cup but use more or less to your liking. Recipe called for 1 cup). Remove from heat, cover and let stand for 5 minutes.
- If the risotto is too thick, add in a little more of the broth. Otherwise, serve and enjoy!
- I added roasted asparagus, grilled chicken breast, and a little extra parmesan….delicious!