Most of you know that risotto is Mrs. Vino’s favorite 30 minute comfort food. It’s such a great backdrop for . . . any flavors. Chopped up rotisserie chicken, sauteed mushrooms, avocado and tomato salad . . . you can put just about anything on top of a risotto and it’s delicious. Risotto has a reputation as being a bit hard to make. I don’t believe this is necessarily true – but it does require a bit of focused attention at the stove (pretty much constant stirring). Sometimes Mrs. Vino is totally into the Zen of stirring a risotto. Then again, sometimes she’s not. That’s why I was so excited when I opened up my most recent issue of my fave Cooking Light magazine and saw this tip for no-stir risotto.
I’ve tried some other recipes for no-stir risotto (usually baked). And they are OK, but just don’t have the creamy, chewy richness of a more traditional risotto. And I actually did not believe that the technique in this link would be any better. But the technique looked so easy that I just HAD to try it.
I cannot believe that the super simple step of rinsing the rice in the chicken (or other) stock that you use to make the risotto would make a difference. I was completely blown away that this made the best, easiest risotto I’ve ever had.
If you love risotto – or if you’ve been afraid to make risotto because it seems hard – please give this a try. You will be so glad you did.