Why I stopped stirring my risotto.

By Ethan Chlebowski · 30 min

Ingredients

Instructions

1. Melt the butter in a pan over medium-low heat. Grate in the onion and garlic (or mince them finely), then sauté for 1 to 2 minutes until softened and fragrant.
2. Add the rice and stir to coat the grains in fat and lightly toast the outside.
3. Add about 80% of the cooking liquid (broth and water) to the rice, keeping the rest aside.
4. Raise the heat to medium-high and bring to a simmer. Stir once or twice, then reduce to low, cover and cook for 10 minutes.
5. Stir the rice once or twice, cover again and cook for another 10 minutes.
6. Test the rice for doneness. Add the remaining liquid as needed and stir until the risotto reaches your preferred consistency: looser for a loose texture, or cook longer and use less liquid for a compact, sticky texture.
7. Stir in the Parmigiano and the remaining butter until creamy. Season with salt, black pepper and fresh herbs to taste.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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