Basic Almost-No-Stir Risotto

Savor the rich, creamy goodness of Basic Almost-No-Stir Risotto, a simplified version of the classic Italian dish that still delivers on taste and texture. With this recipe, you can achieve a luscious and velvety risotto without the need for constant stirring. Using Carnaroli rice or any risotto-style rice like Arborio or Vialone Nano, you’ll create a satisfying dish with slightly longer grains and a firm texture. The risotto is enhanced with garlic, shallots, white wine (optional), heavy cream, and Parmigiano-Reggiano. This versatile base allows you to experiment with various garnishes and flavors to suit your preferences. Whether you choose to add cherry tomatoes and feta for a burst of freshness or chorizo and Brussels sprout leaves for a hearty twist, this Almost-No-Stir Risotto will surely become a favorite go-to dish.

Serves: 4 to 6

INGREDIENTS:

• 1½ cups (about 13½ ounces) risotto-style rice (Carnaroli, Arborio, Vialone Nano, or Bomba)
• 4 cups homemade or low-sodium canned chicken stock
• 2 tablespoons unsalted butter, plus more for finishing if desired
• 2 tablespoons extra-virgin olive oil
• 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons)
• 2 small shallots, finely minced (about 2 tablespoons)
• 1 cup dry white wine (optional—can be replaced with extra broth)
• ¾ cup heavy cream, whipped to stiff peaks
• 3 ounces Parmigiano-Reggiano, finely grated (about 1½ cups)
• Kosher salt and freshly ground black pepper
• Chopped fresh herbs or other garnishes as desired (see the variations and recipes below)

INSTRUCTIONS:

1. Combine the rice and chicken stock in a large bowl. Agitate the rice with your fingers or a whisk to release the starch. Pour the rice and stock into a fine-mesh strainer set over a 2-quart liquid measure or large bowl and allow it to drain for 5 minutes, stirring the rice occasionally. Reserve the stock.
2. In a 12-inch heavy-bottomed skillet, heat the butter and olive oil over medium-high heat until the foaming subsides. Add the rice and cook, stirring and tossing frequently, until all the liquid has evaporated, the fat is bubbling, and the rice has taken on a golden blond color and nutty aroma (about 5 minutes). Add the minced garlic and shallots, and cook, stirring, until aromatic (about 1 minute). If using, add the white wine, stir once, and cook until reduced by half (about 5 minutes).
3. Stir the reserved stock, then pour all but 1 cup over the rice. Increase the heat to high and bring the mixture to a simmer. Stir the rice once, cover the skillet, and reduce the heat to the lowest setting. Cook the rice for 10 minutes, undisturbed. Stir once, shake the pan gently to redistribute the rice, cover it again, and continue cooking until the liquid is mostly absorbed and the rice is tender with a faint bite (about 10 minutes longer).
4. Remove the lid, add the final cup of stock, and increase the heat to high. Cook, stirring and shaking the rice constantly, until the risotto becomes thick and creamy.
5. Remove the skillet from the heat, fold in the whipped heavy cream and grated Parmigiano-Reggiano. Season the risotto to taste with salt and pepper.
6. Stir in chopped fresh herbs or other garnishes, if desired.
7. Serve the Basic Almost-No-Stir Risotto immediately on hot plates.

VARIATIONS:

• Almost-No-Stir Risotto with Cherry Tomatoes and Feta: Stir 2 cups halved cherry tomatoes and 3 ounces crumbled feta into the risotto just before serving.
• Almost-No-Stir Risotto with Chorizo and Brussels Sprout Leaves: Peel the leaves off 12 Brussels sprouts, trimming away and discarding the stem and core as you go (you should have about 2 cups leaves). Cut 3 ounces of cured Spanish-style chorizo into ½-inch dice. Cook the chorizo in a large skillet over medium heat until the fat is rendered and the chorizo starts to crisp (about 4 minutes). Add the Brussels sprout leaves and cook, stirring, until wilted (about 2 minutes). Stir the chorizo and Brussels sprout leaves mixture into the risotto just before serving.

Enjoy the Versatility! With Basic Almost-No-Stir Risotto as your canvas, the variations are endless. Add your favorite ingredients or experiment with different flavors to create a risotto that suits your taste buds perfectly. From cherry tomatoes and feta for a burst of freshness to chorizo and Brussels sprout leaves for a hearty twist, let your creativity shine and enjoy the delightful world of almost-no-stir risotto.