Almost Hands-Free Risotto with Parmesan and Herbs

From America's Test Kitchen Season 11: Easier Italian Favorites

Why this recipe works:

For a simplified risotto recipe, we swapped our saucepan for a thick, heavy-bottomed Dutch oven that trapped and distributed heat uniformly and ensured our risotto cooked evenly. We added most of the broth after the risotto absorbed the wine and simmered it, with only a few stirs during the… read more

For a simplified risotto recipe, we swapped our saucepan for a thick, heavy-bottomed Dutch oven that trapped and distributed heat uniformly and ensured our risotto cooked evenly. We added most of the broth after the risotto absorbed the wine and simmered it, with only a few stirs during the process. And to make sure the bottom of our risotto didn’t cook more quickly than the top, we stirred the pot for just a few minutes and turned off the heat. The rice turned perfectly al dente from the heat retained in the pot, giving us a foolproof risotto recipe.

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Serves 6 as a side dish

This recipe does not employ the traditional risotto method; the rice is mainly stirred for 3 minutes toward the end of cooking instead of constantly throughout. This more hands-off method does require precise timing, so we strongly recommend using a timer. The consistency of risotto is largely a matter of personal taste; if you prefer a looser texture, add extra broth in step 4.

Ingredients

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