Easy Creamy Risotto with No Stirring!!

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.

Easy Creamy Risotto from Cooking Light

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