BA’s Finest Risotto Recipe | Bon Appétit

Step 1

Mix 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and 10 cups water in a medium stockpot. Carry to a boil over excessive warmth; scale back to medium warmth and keep a naked simmer.

Step 2

In the meantime, warmth 6 Tbsp. extra-virgin olive oil in a 6-qt. Dutch oven over medium. Cook dinner ½ giant white onion, finely chopped (about 1½ cups) and a pinch of salt, stirring often, till onion is translucent and beginning to soften, 6–8 minutes. Add ½ cup water and cook dinner, stirring usually, till water evaporates and onion is scorching in oil and utterly tender, about 5 minutes. (Including the water permits the onion to cook dinner gently and completely with out taking over any coloration.) Style onion; if it’s nonetheless agency in any respect, add one other splash of water and proceed cooking till meltingly mushy.

Step 3

Add 2 cups carnaroli, arborio, or Japanese sushi rice to cooked onions and stir effectively to coat with oil. Cook dinner, stirring consistently, till grains of rice are translucent across the edges and so they make a glassy clattering sound once they hit the perimeters and backside of pot, about 5 minutes. Coating the grains with oil earlier than including any liquid helps the rice cook dinner evenly in order that the surface doesn’t grow to be mushy earlier than the middle is tender. Add 1 cup dry white wine and one other pinch of salt. Carry to a simmer and cook dinner, stirring sometimes, till wine is totally evaporated, about 2 minutes.

Step 4

Cut back warmth to medium, then add scorching salted water to rice in ¾-cup increments, stirring consistently and permitting liquid to soak up totally earlier than including extra, till rice is al dente and surrounded by fluid, not-too-thick creamy suspension, 25–half-hour. It ought to take 2–3 minutes for every addition to be absorbed; if issues are transferring quicker than this, scale back warmth to medium-low. Gradual absorption and fixed agitation are the keys to cooking risotto, encouraging the starches to launch from the rice and reworking into the dish’s trademark creamy consistency. You could not want the entire scorching water, however err on the facet of soup moderately than sludge. The completed texture ought to be extra of a liquid than a stable. Begin checking the rice after about quarter-hour; the grains ought to be tender however not mushy, with a barely agency middle that doesn’t depart a chalky or bitty residue between your tooth after tasting.

Step 5

Take away pot from warmth, add 5 Tbsp. unsalted butter, lower into items, and stir till melted. Progressively add 1¼ cups Parmesan, stirring till cheese is melted and liquid surrounding risotto is creamy however very fluid. Stir in additional scorching salted water if wanted to realize the fitting consistency. Style and season with salt.

Step 6

Divide risotto amongst heat bowls. Prime every with a grind of pepper. Serve with remaining ½ cup Parmesan alongside for passing.

TOPPINGS

BA’s Finest Risotto Parmigiano is sweet sufficient to serve by itself, nevertheless it’s additionally a wonderful canvas for an entire host of toppings. Listed below are just a few choices we love, for no matter season you’re in.

Spring: Buttered Sugar Snap Pea Risotto With Mint

Warmth 4 Tbsp. unsalted butter in a big skillet over medium till foaming, about 1 minute. Add finely chopped white and light-weight inexperienced components of 5 scallions, season with kosher salt and freshly floor black pepper, and cook dinner, stirring sometimes, till scallions are vivid inexperienced and fragrant, 1–2 minutes. Add 1 lb. sugar snap peas (trimmed, lower in half lengthwise), season once more, and cook dinner, tossing sometimes, till crisp-tender, 2–3 minutes. Take away from warmth and stir in ½ cup sliced mint leaves. Spoon peas and any pan juices onto BA’s Finest Risotto.

Summer season: Burst Cherry Tomato Risotto

Warmth 2 Tbsp. unsalted butter and 2 Tbsp. extra-virgin olive oil in a big skillet over medium till butter is foaming. Add 4 crushed garlic cloves, season with kosher salt and freshly floor black pepper, and cook dinner, stirring sometimes, till garlic is fragrant and beginning to brown, 1–2 minutes. Add 2 pints cherry tomatoes and enhance warmth to medium-high. Cook dinner, tossing often and urgent down on tomatoes with a wood spoon to encourage skins to separate, about 5 minutes. Add ½ tsp. crimson pepper flakes and toss to mix. Style and season with kosher salt and freshly floor black pepper, if wanted. Spoon tomatoes and pan sauce onto BA’s Finest Risotto. Drizzle with oil.

Fall: Wild Mushroom Risotto With Thyme

Warmth ¼ cup extra-virgin olive oil in a big skillet over medium-high till shimmering. Add 1 lb. mushrooms (reminiscent of shiitake, crimini, or maitake, trimmed, caps torn into 2″ items) and cook dinner, tossing sometimes, till they start to melt and launch some liquid, 3–4 minutes. Season with kosher salt and freshly floor black pepper and cook dinner, tossing sometimes, till deeply browned and tender, 8–10 minutes. Add 5 crushed garlic cloves, 2 Tbsp. unsalted butter, and 4–5 sprigs thyme and cook dinner, tossing sometimes, till garlic softens and butter is golden brown, about 3 minutes extra. Take away from warmth and add 2 Tbsp. white wine vinegar or contemporary lemon juice. Toss to coat, scraping up any browned bits from floor of pan. Pluck out thyme sprigs. Spoon mushroom combination onto BA’s Finest Risotto.

Winter: Lemon Risotto With Chives

Stir finely grated zest of two lemons, ½ cup thinly sliced chives, and 5 Tbsp. extra-virgin olive oil in a small bowl; season with kosher salt and freshly floor black pepper. As quickly as BA’s Finest Risotto is finished, stir in 3 Tbsp. contemporary lemon juice. Spoon lemon-chive combination onto risotto. 

Editor’s Be aware: BA’s Finest Risotto was first printed in March 2019. Head this manner for extra of our favourite rice dishes →