Ah, risotto. The dish that’s been terrorizing home cooks since forever. It’s creamy, comforting, and just pretentious enough to make you feel fancy—but the second someone mentions “constant stirring,” most people panic.
The good news? Making risotto doesn’t have to involve stress, tears, or a desperate FaceTime to your mom. You just need a little patience, a little wine (some for the risotto, some for you), and a plan.
Start with the right rice. Arborio is your best bet—short-grain and starchy, it’s what gives risotto that signature creamy texture. If your grocery store only has sushi rice, back away slowly.
Next, warm up your broth in a separate pot. Yes, this is one of those annoying extra steps, but cold broth will mess with the cooking process, and we are not here for crunchy rice.
In a wide pan, sauté some finely chopped onion in butter or olive oil. This is your flavor base, so take your time. Once it’s soft (not browned!), toss in your rice and stir for a minute or two until it looks kinda glossy.
Now the wine. A dry white—like Sauvignon Blanc—is ideal, but use what you’ve got. Pour in about half a cup and let it bubble away while you stir. This is the fun part. It’ll smell amazing, and you’ll feel like you’re doing something straight out of a cooking show.
Once the wine is mostly gone, start ladling in your warm broth—one scoop at a time. Stir gently and frequently, but don’t act like you need to stand there chained to the stove.
Just check in every 30 seconds or so, and keep adding broth when it looks like the pan’s getting dry. The whole process takes about 18–20 minutes. That’s one Lizzo album or half an episode of a reality show—doable.
When the rice is tender with a slight bite (not mushy!), turn off the heat and stir in butter, a lot of grated Parmesan, and maybe some lemon zest if you’re feeling sassy. Taste, season with salt and pepper, and try not to eat it straight out of the pan.
Bonus toppings? Go wild. Mushrooms, roasted veggies, shrimp, pancetta—risotto is a blank canvas and you’re Picasso. Or at least a mildly hungry home chef with good taste.
