Ok so risotto isn't as hard as it seems, but it does require a bunch of stirring. I have made risotto without stirring constantly and you still get a nice result. Also, risotto is not a dish, it is a cooking technique. Usually it is made with a short grain rice (there are three types, but the most common one is arborio rice). For some reason I have a hard time finding it, and when I do it is so over-priced. So yes, most times I use long grain rice, jasmine rice, or even pasta (especially orzo or broken spaghetti). You just need to understand what is going on when you cook risotto. Basically you are breaking down the starches in the food (this is why you need to stir stir stir!) and then some starch is being released and some gets absorbed back into the rice or grain you are using. That is why it has a creamy texture in the end. This technique is a classic and a corner stone in the kitchen. Once you know the technique by heart, you won't think it's that big of a deal. Actually, I like how risotto takes time to cook- it is time you can spend in the kitchen with friends or loved ones just chatting and enjoying some wine- you can also have them help you stir when your arm gets tired.
Risotto is a classic Italian dish. I usually pair it with baked chicken, or something I don't really need to keep an eye on, so I can focus on the risotto. Risotto is a great technique to learn because there are so many different ways you can customize it. As long as you follow the traditional directions below- you can add pretty much anything to it. Some examples: mushrooms, spinach, asparagus, lemon, different cheeses, chicken, fennel, bacon and the list goes on.
- 1 cup of rice (shorter the grain the better)
- about 5-6 cups of chicken stock (you might not use it all- it varies each time)
- 1 onion, diced
- ½ cup of dry white wine
- ½ cup of parmesan cheese
- We need to start with two pans- one a large skillet and the other a pot for the stock.
- In the pot add the stock and warm it up- we just need to get the liquid warm and keep over low heat.
- Deglaze the pan with the wine. Let the rice absorb the wine completely.