Basic Almost-No-Stir Risotto Recipe - The Washington Post

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Improved efficiency is why J. Kenji López-Alt included this recipe in his first solo, heavy-on-technique cookbook. There's no need to heat the broth separately. Rinsing the rice in cold broth (to release its starch), toasting the rice in a combination of olive oil and butter, then using the starch-enhanced broth to cook the risotto yielded the creamiest, most flavorful results.

Which risotto-style rice to use? López-Alt likes carnaroli; arborio is probably the easiest to find, so that's what we used for testing this recipe, with good results.

This is an unadorned risotto, but it's a functional base for any variation you like. (“The Food Lab” suggests two: cherry tomatoes with feta, and chorizo with Brussels sprouts leaves.)

Adapted from "The Food Lab," by J. Kenji López-Alt (W.W. Norton, 2015).

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Ingredients

measuring cup

Servings: 4-6

Directions

  • Step 1

    Combine the rice and broth in a large bowl. Agitate the rice with your fingers, or use a whisk, to release its starch. Pour into a fine-mesh strainer set over a large bowl; allow to drain for 5 minutes, stirring the rice occasionally. Reserve the broth.

  • Step 2

    Heat the butter and oil in a heavy-bottomed 12-inch skillet over medium-high heat until the foaming subsides. Add the rice and cook, stirring and tossing frequently, until all the liquid has evaporated, the fat is bubbling and the rice has begun to take on a golden-blond color and a nutty aroma, about 5 minutes. Add the garlic and shallots; cook, stirring, until aromatic, about 1 minute. Add the wine; stir once, and cook until reduced by half, about 5 minutes.

  • Step 3

    Give the reserved broth a good stir and pour all but 1 cup of it over the rice in the skillet. Increase the heat to high; once the mixture comes to a boil, stir it once, cover and reduce the heat to the lowest setting. Cook the rice undisturbed for 10 minutes.

  • Step 4

    Stir once, shaking the pan gently to redistribute the rice; cover and continue cooking until the liquid is mostly absorbed and the rice is tender, with just a faint bite, about 10 minutes.

  • Step 5

    Uncover and stir in the remaining cup of broth. Increase the heat to high; cook, stirring and shaking the rice constantly, until thick and creamy. Off the heat, fold in the whipped heavy cream and the cheese.

  • Step 6

    Season lightly with salt and pepper; stir in a little extra butter and/or the herbs, if using.

  • Step 7

    Serve right away, on warm plates.

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    Nutritional Facts

    Per serving (based on 6)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "The Food Lab," by J. Kenji López-Alt (W.W. Norton, 2015).

    Tested by T. Susan Chang.

    Published October 11, 2015

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