Basic Risotto

Here’s a little secret: you don’t actually have to stand at the stove stirring risotto for 30 minutes straight.

This method uses the oven to do the work. Onions cook in butter and olive oil, Arborio rice gets stirred in to toast, then chicken broth goes in all at once and the whole thing bakes uncovered.

Twelve minutes later, you pull it out, let it rest while stirring a few times, and the rice absorbs the remaining liquid into that signature creamy, al dente texture.

Finish with salt, pepper, and a generous shower of freshly grated Parmesan.

Same silky risotto, a fraction of the effort.

Variations

• Stir in sauteed mushrooms and a splash of white wine for risotto ai funghi.
• Fold in blanched asparagus tips and lemon zest during the resting phase for a spring risotto.
• Add saffron threads to the broth before cooking for a golden risotto alla Milanese.

Kitchen Tips

• Arborio rice is non-negotiable. Its high starch content is what creates the creamy texture. Regular long-grain rice won’t work.
• Use homemade chicken broth if you can. The flavor difference in risotto is dramatic since the rice absorbs every nuance of the liquid.
• Stir several times during the resting phase. This releases the last of the starch and brings the whole dish together into a flowing, creamy consistency.