Risotto! It's one of my favorite Italian plates, and it's easier to make than one may think.

Risotto seems like one of those dishes that’s complicated and time-consuming to make at home, right? Not so, I’ll let you in on a secret: Risotto is super easy to make. By following a few simple tips, your risotto can be ready in less than an hour.

But before I share the recipe, let’s have a look at what risotto is.

What is risotto?

Risotto is a creamy Italian dish that is normally made from rice with the addition of cheese. Risotto is cooked very slowly by adding small amounts of hot stock at a time. This process allows the rice to release starches, creating a rich, velvety sauce with perfectly executed, slightly al dente grains of rice.

Risotto is best enjoyed the second it comes off the stovetop; the starches begin, as it cools and with time, affecting that saucy texture you worked so diligently to achieve.

How is risotto prepared?

All basic risotto recipes include rice, broth, and aromatics. Endless combinations of risotto dishes exist depending on the ingredients added to enhance the risotto and how you combine them. The most important step to creating the perfect textured risotto is to heat the broth you will be adding in increments to the rice as you are cooking. Using a cold liquid will result in a longer cooking time, but more importantly, it will cause the starch extracted from the rice to seize up making the dish thick and pasty. This is not the texture you are looking for in your risotto

In my opinion, risotto is not risotto without the addition of butter and cheese. I couldn't imagine making risotto without these additions because they elevate the dish to a heightened level of deliciousness, however, they are not strictly necessary. The creamy texture of a great risotto is created by slowly extracting starch molecules out of the rice, so added dairy isn't necessary but, trust me when I say your finished risotto will be all the better with the addition of these two ingredients.

Ingredients

• 1 cup of Arborio or Carnaroli rice, both are Italian medium-grained rice grown in the Pavia, Novara, and Vercelli provinces of northern Italy. Carnaroli is the preferred rice for making risotto, differing from the more common Arborio due to its higher starch content and firmer texture. Cranaroli rice keeps its shape better than other forms of rice during the slow cooking process required for making risotto due to its higher amylose content. It is the most widely use rice in Italian cuisine and is highly sought after by Italian cooks and chefs.

What is the difference between Arborio and Carnaroli rice?

Arborio is a wider and longer grain, and not quite as starchy as Carnaroli. This makes for thicker softer risotto. The widespread availability of Arborio rice makes it the go-to variety when making risotto outside of Italy. Carnaroli however, is known as the "king " or " caviar" of risotto rice and is recommended for producing the creamiest risotto.

• 2 tablespoons of olive oil

• 1 medium onion, peeled and finely chopped ( prefer to use shallot in my risotto instead of onion.)

• 1/2 cup of dry white wine (I normally use a good chardonnay or pinot grigio)

• 3 cups of stock ( I made a vegetable stock using the tough parts at the bottom end of the asparagus, onion, celery, carrot, and bay leaf)

• 2 tablespoons of cold butter

• 1/2 cup of fresh grated Parmigiano Reggiano Cheese

Directions

• Examine the rice and remove stones or foreign matter. Remember that it is very important not to wash the rice before cooking. You do not want to remove the starch from the rice when making risotto.

• Using a large skillet with a heavy bottom, heat the oil over low a low flame and saute or sweat the onion until translucent being careful not to allow them to develop color or brown at all. Add the Arborio or Carnaroli rice, stir to coat with the olive oil continuing to saute with the onion toasting each grain of rice. This step should take about seven or eight minutes. Toasting the rice assists in the creation of the chewy, al dente quality resulting in a creamy and delicious risotto.

When the rice is lightly toasted add the white wine slowly stirring with a wooden spoon. Using a wooden spoon prevents the rice from being cut or damaged which can be caused when using a metal spoon.

Have the hot stock ready on the stovetop. After the rice has absorbed the wine begin adding the hot stock to the skillet with the rice in small increments. Adding the stock in increments allows the rice grains to expand fully, adding to the risotto's velvety texture.

The entire cooking process from this point should take about 20 minutes. Continue adding the hot stock in increments until the rice retains an al dente bite yet is fully cooked exhibiting a creamy texture. Remove from the heat and add the cold butter a Parmigiano cheese. Stir to combine all the ingredients and serve immediately.

I prefer my risotto to be a little on the loose side. In my opinion, it is more pleasing on the palate when served in this manner.