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Risotto is a lot like polenta: It seems intimidating to make, but it’s actually very simple (as long as you know what to do). Use this recipe for Parmesan risotto as your jumping-off point. It’s like a blank canvas for toppings (but just as delicious on its own).
There are a few key steps in making this dish that might make you think, huh? but are essential to a creamy but not gloppy, al dente bowl of risotto. For starters, you’ll want to heat up your cooking liquid (in this case, salted water). This ensures that as you add it in increments, it won’t cool down the rice or halt the cooking. And secondly, while you should definitely heed that “stirring constantly” directive, it’s not the end of the world if you stop for a minute. Just don’t step away from the pot (or you’ll risk your risotto drying out).
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