Well, it’s not as intimidating as it looks. Which leaves us the $64,000 question for those of us who are just about to try making their first risotto: how do we do it the right way? Many of us just don’t have the time to do it.īut master the art of cooking risotto well, and you’re a welcome guest at any party and potluck – as well as be a hero at home.įortune favors the brave, and that’s why we’re here: in search of a better way to make risotto. It involves a lot of stirring, standing at the stove, and stirring some more. Risotto has gained a reputation for being a dish that’s time-consuming and tedious to prepare.
The same is true for even the most experienced home cooks. It’s a rich, creamy, and hearty treat that features the season’s best produce, fragrant herbs, covered in decadent, silky-smooth Parmesan cheese that fills the soul up like no other Italian (or rice-based, for that matter) dish can.įor many of us, it’s a rare, glorious treat that we enjoy only at the trattorias and restaurants that do it right – simply because it’s too easy to screw up.Īsk any Italian you know: they will tell you that no one ever gets it right.
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