Basic Risotto with Parmesan
Easy risotto that doesn’t require a ton of stirring.
Ingredients
Aromatic base
- butter28 g2 spoonfuls
- onions, grated1/4
- garlic, grated2 cloves
Rice & cooking liquid
- arborio rice120 g1 part
- broth120 g1 part
- water240 g2 parts
Texture & seasoning adjusters
- parmigiano reggiano, grated40 g3 spoonfuls
- butter14 ga spoonful
- parsley, choppedto taste
- saltto taste
- black pepperto taste
FAQ
My preferred risotto technique doesn't take 45 minutes of constant stirring. Instead, I take learnings from Marcella Hazan to make a 30-minute, hands-off creamy risotto by dialing in the texture towards the end of cooking.
Ethan Chlebowski
Method
Step 1: Sauté the aromatics
Place butter in the pan to melt over medium-low. Grate in the onion and garlic cloves (if you don't have a grater or microplane, finely mince them with a knife instead). for 1-2 minutes until softened and fragrant.
Step 2: Simmer the rice
Add the rice and stir to coat the kernels in fat and lightly toast their exterior.
Add about 80% of the cooking liquid (broth & water) to the rice. Reserve the rest to adjust the consistency at the end of cooking.
Turn the heat to medium-high and bring the liquid to a . Stir once or twice then turn the heat to low. Cover the pan with a lid and set a timer for 10 minutes.
Once the time is up, stir the rice once or twice, cover it, and set a timer for another 10 minutes.
Step 3: Adjust seasoning & texture
Test the doneness of the rice. As needed, add in the remaining cooking liquid and stir until the risotto reaches your desired consistency.
- Add more liquid for a loose texture and less liquid (or continue the risotto) for a compact and sticky texture.
Add in the Parmigiano and the remaining butter and stir until creamy. Add salt, black pepper, and fresh herbs to taste. Enjoy.
My preferred risotto technique doesn't take 45 minutes of constant stirring. Instead, I take learnings from Marcella Hazan to make a 30-minute, hands-off creamy risotto by dialing in the texture towards the end of cooking.
Ethan Chlebowski
Ingredients
Aromatic base
- butter28 g2 spoonfuls
- onions, grated1/4
- garlic, grated2 cloves
Rice & cooking liquid
- arborio rice120 g1 part
- broth120 g1 part
- water240 g2 parts
Texture & seasoning adjusters
- parmigiano reggiano, grated40 g3 spoonfuls
- butter14 ga spoonful
- parsley, choppedto taste
- saltto taste
- black pepperto taste
Method
Step 1: Sauté the aromatics
Place butter in the pan to melt over medium-low. Grate in the onion and garlic cloves (if you don't have a grater or microplane, finely mince them with a knife instead). for 1-2 minutes until softened and fragrant.
Step 2: Simmer the rice
Add the rice and stir to coat the kernels in fat and lightly toast their exterior.
Add about 80% of the cooking liquid (broth & water) to the rice. Reserve the rest to adjust the consistency at the end of cooking.
Turn the heat to medium-high and bring the liquid to a . Stir once or twice then turn the heat to low. Cover the pan with a lid and set a timer for 10 minutes.
Once the time is up, stir the rice once or twice, cover it, and set a timer for another 10 minutes.
Step 3: Adjust seasoning & texture
Test the doneness of the rice. As needed, add in the remaining cooking liquid and stir until the risotto reaches your desired consistency.
- Add more liquid for a loose texture and less liquid (or continue the risotto) for a compact and sticky texture.
Add in the Parmigiano and the remaining butter and stir until creamy. Add salt, black pepper, and fresh herbs to taste. Enjoy.
