Basic Risotto with Parmesan
Easy risotto that doesn’t require a ton of stirring.
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.
