Classic Parmesan Risotto

Photo and Food Styling: Kelly Vaughan

Risotto is a dish that intimidates many home cooks but I’m here to tell you that the secret to this Italian dish is less about technique and more about patience. If you can stir a wooden spoon and have 45 minutes to spare, you can make risotto. There are, of course, a couple of easy (and I mean easy!) things you can do to make better-than-average risotto. The first is heating the liquid. I prefer to use low-sodium chicken stock for the best flavor but you may use vegetable broth, seafood stock or water, depending on your preferences. Bring it to a boil on the stovetop then let it simmer as you make the risotto. By slowly adding the hot stock little by little to the rice, you’ll slowly draw out the starches from the rice, ensuring that the final product is perfectly creamy.

As for the rice itself, risotto isn’t made with whatever grain you have in the pantry. It’s important to use a short-grain, starchy rice such as arborio or cannellini rice, which will create the best texture. While you may be able to make a delicious rice side dish using basmati or jasmine rice following the recipe below, it won’t be a traditional risotto, so stock up.

For a vegetarian version of this classic risotto, use vegetable stock or water and vegetarian Parmesan cheese.