Risotto has a reputation for being fussy—and that’s not totally untrue. The dish requires a little attention and stirring, but at its core, it’s really just rice and broth. And when those two simple ingredients come together, they create a creamy, almost magical dish that’s well worth the effort.
- 32 ounces unsalted chicken stock, warmed (you can also substitute vegetable broth or stock)
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 cup Arborio rice
- 1/4 teaspoon kosher salt
- 1/4 cup freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese
Step 1
Bring stock to a simmer in a saucepan over medium. Reduce heat and keep warm.
Step 2
Melt the butter and heat the oil in a large skillet or wide-bottomed pot. Add the rice; stir to coat all the grains, 1 minute. Add 1 ladle of broth (½ cup to ¾ cup), stir, and leave it alone until broth is nearly absorbed, 2 to 3 minutes. (Run a wooden spoon through it; rice should slowly fill in the channel.)
Step 3
Stir, add another ladle of broth, and stir again. Cook undisturbed until the broth is absorbed, 3 minutes. Repeat until about 1 ladle of broth remains, 15 to 18 minutes of total cook time for the rice. Turn off heat.
Step 4
Add salt, remaining broth, and cheese. Stir gently for 2 minutes. Serve immediately in warmed bowls, with more grated cheese over top, if desired.
Risotto super yummy picnic perfect!