Almost Hands-Free Risotto with Parmesan and Herbs

Classic risotto can demand half an hour of stovetop tedium for the best creamy results. Our goal was five minutes of stirring, tops.

A cookbook recipe exclusively for ATK Essential members from The How Can It Be Gluten-Free Cookbook

YIELD 6 as a side dish

TIME 1 hour

The How Can It Be Gluten-Free CookbookA cookbook recipe exclusively for ATK Essential members from The How Can It Be Gluten-Free Cookbook

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Key Equipment - Dutch Ovens
Key Equipment - The Best Chef’s Knives for $75 or Less

Before You Begin

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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. Carnaroli rice can be substituted for the Arborio; the risotto will be softer and creamier.

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.

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