If you’ve read this blog before, you know that I love risotto. I tend to turn this side dish into the star by adding vegetables and protein for a one-dish meal. Is risotto versatile and kid-friendly? Absolutely. Is it easy to make when you are home alone with a three year old and an infant? Not so much.
The problem with risotto is that you have to stir it, constantly, for about 30 minutes while you gradually add small amounts of warmed broth. So if the baby spits up everywhere or your preschooler yells from the bathroom that she needs you … well, you (or more aptly, your dinner) are screwed.
So when Kenji Lopez-Alt wrote in Cooking Light how he makes the creamiest risotto (and it doesn’t involve constant stirring), I was all over it.
It all starts by rinsing the rice. Mix together the broth and wine and add the rice, agitating to loosen the starchy coating on the grains. When you strain the rice out, you’re left with a liquid that’s already infused with the essential starch that makes risotto thick and creamy.
Toast the rice with some garlic in a tablespoon of olive oil, just as you normally would. But instead of adding a small amount of the liquid and stirring until it absorbs, you add almost all of the broth (saving one cup for the end), bring it to a boil, give everything a quick stir, and cover. Then you cook it for 20 minutes, stirring just once halfway through. Add the final cup of broth at the end with a touch of cream and Parmesan cheese. That’s it.
I was skeptical that this easier method could yield the same quality risotto that I was used to getting with the more tedious approach. I am thrilled to report that I am now able to balance babies and risotto because this method ROCKS!