Next, in a rather large pan, sauté the onion in the olive oil (I usually just use more butter), with garlic if you’d like, until it just changes color. I would recommend doing so over low heat as the onion shouldn’t be burnt at all.
Then, add the rice and stir it until all the rice grains are covered in oil (as in the photo). If you decide to use butter, you might need to add some more until the grains are coated.
Then, what is probably the most time consuming: adding the stock. Most recipes say you should add the boiling stock one ladle at a time, but you’ll probably be standing behind the stove until they’ve invented 3D printing meals off the internet. I’ll usually turn the heat down to medium and add 2 ladles (ground breaking) just to speed it up. The next ladle is added when the stock has been absorbed. This is repeated until all the stock is finished (it can take up to 20 minutes). The test for when it is full absorbed, is the same “clean path test” for the wine. You’ll see that the rice granules are fat and fluffy and that the stock has become like a creamy sauce.
And voilà! You have just made the easiest risotto on this planet! Now all that’s left to do, is sprinkle some more Parmesan and then enjoy your creation!
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