Creamy Risotto with Less Stirring

Risotto: the creamy, indulgent Italian dish that has captivated taste buds and intrigued chefs for centuries. With its velvety texture and rich flavors, it's no wonder that so many people around the world have fallen in love with this deceptively simple dish.

But who wants to stand over the stove stirring constantly to get that perfect starchy consistency? Not me, especially after discovering a new method of making that creates an unbelievably creamy Risotto with minimal stirring time.

Read on to learn the simple trick that will up your Risotto cooking game.

I have tried 3 or 4 different ways of making risotto, including traditional, in the pressure cooker and even baking it.

This method beats them all for both ease and creaminess. Yes, even traditional.

Steps for Low Stir Risotto

The steps for this method may seem counter intuitive if you've made risotto by standing over the pot, stirring every few minutes to release the starch.

Steps for the low stir method:

1. add rice to stock/wine combo and swish for 15 seconds then strain
2. toast wet rice with some olive oil
3. add 4 cups of the starchy stock/wine combo and simmer for 20 minutes
4. add remaining cup of liquid plus cheese and serve

The key is in the first step. By rinsing the rice with the stock, you put the starch that is already on the outside of the rice into the cooking liquid from the start. More starch is released while it simmers.

20 minutes you just gained back in your day.

Ingredients for Risotto

The ingredients should be easy to find in your grocery store.

• Arborio rice (not long or medium grain rice, suggestions for substitutes)
• chicken broth (or vegetable broth)
• white wine (no alcohol substitute: all broth and a splash of apple cider vinegar)
• Parmesan cheese (freshly grated is best)
• fresh herbs (optional)

Recipe

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Ingredients

 

• 1 quart chicken stock
• 1 cup white wine (or omit and use 5 cups of chicken stock with a splash of apple cider vinegar)
• 1 ½ cup Arborio rice
• 1 tablespoon olive oil
• ½ cup onions (minced)
• ¼ cup Parmesan cheese (freshly grated)
• fresh herbs (basil, parsley, chives, etc.) (optional)

Instructions

 

• Combine wine (if using) and stock in a bowl. Add rice and stir with whisk for about 15 seconds. Over another bowl, strain rice and reserve the liquid.
• Add 1 tablespoon oil to a 2 or 3 quart pot and heat to medium. Add onions. Sauté for a few minutes then add strained rice and continue cooking until rice begins to toast.
• Add 4 cups of the reserved liquid, stirring gently to loosen any bits on the bottom of the pan. Bring to a boil, stir once then cover and reduce heat to low.
• Cook for ten minutes, stir quickly, then re-cover and cook 10 more minutes.
• Remove from heat, add final cup of liquid and cheese. The rice will absorb the remaining liquid. If it is still too soupy for your taste, heat on medium for another 30-60 seconds.
• Serve with additional Parmesan cheese and chopped fresh herbs.

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Until next time, happy eating.
~Audrey

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