If cooking is your love language, there isn’t a higher declaration of affection than making risotto. Most risotto recipes instruct you to face over the range for upward of an hour, continuously stirring and gently ladling scorching broth into the pot because it burps up steam. Briefly, risotto could be high-maintenance. But it surely doesn’t must be.
Traditionally, the dish comes with its personal algorithm—however right here at Bon Appétit, we love to interrupt guidelines. Actually, we imagine that guidelines are made to be damaged (effectively, some guidelines). Do you truly must stir risotto continuously? Does it matter if you happen to use a picket spoon? And do you actually want to purchase that particular sort of rice? Properly, that each one depends upon simply how off-script you’re keen to go.
If you would like a basic, just-like-nonna-made-it risotto recipe, it doesn’t get higher than BA’s Greatest Risotto, made with medium-grain rice, dry white wine, and a great deal of elbow grease. However we’ve additionally bought a completely hands-off, oven-baked risotto; a riff that swaps toasted barley for rice; and a dish designed to make use of up Thanksgiving leftovers. Whether or not you’re a traditionalist or a free spirit, we’ve bought a risotto recipe for you.
