Brian saw this recipe on America's Test Kitchen and we decided to give it a try. It was amazingly easy, and so much less work than the usual pour-and-stir risotto I make. Next time, though, I think I'll use shallots instead of onion for a milder flavor, or potentially finish it off with butter, marscarpone, and lemon zest, my usual risotto fare. But it's nice to know that I won't be having to stand over the stove for half an hour straight the next time I want to make it, a definite plus with two very active children.
Serves 6-8 as a side dish
This recipe does not employ the traditional risotto method; the rice is mainly stirred for 3 minutes toward the end of cooking instead of constantly throughout. This more hands-off method does require precise timing, so we strongly recommend using a timer. The consistency of risotto is largely a matter of personal taste; if you prefer a looser texture, add extra broth in step 4.
INGREDIENTS
- 5cups low-sodium chicken broth
- 1 1/2cups water
- 4tablespoons unsalted butter
- 1large onion , chopped fine (about 1 1/2 cups)
- Table salt
- 1medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
- 2cups Arborio rice
- 1cup dry white wine
- 2ounces grated Parmesan cheese (about 1 cup)
- 1teaspoon juice from 1 lemon
- 2tablespoons chopped fresh parsley leaves
- 2tablespoons chopped fresh chives
- Ground black pepper
INSTRUCTIONS
- 1. Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.
- 2. Heat 2 tablespoons butter in large Dutch oven over medium heat. When butter has melted, add onion and ¾ teaspoon salt; cook, stirring frequently, until onion is softened but not browned, 4 to 7 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.
- 3. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups hot broth mixture into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 19 minutes, stirring twice during cooking.
- 4. Add ¾ cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan. Remove pot from heat, cover, and let stand 5 minutes. Stir in remaining 2 tablespoons butter, lemon juice, parsley, and chives; season with salt and pepper to taste. If desired, add up to ½ cup remaining broth mixture to loosen texture of risotto. Serve immediately.
