For most people, when they think Italian, they think pasta. But what about pasta’s Northern Italian cousin?
Risotto is a creamy, hearty rice dish made with short-grain Italian Arborio rice grown in the Northern Italian region of Piemonte. The rice itself is starchy enough to thicken and create its own sauce. Versatile and pantry friendly, risotto is the perfect base to any number of toppings and add-ins from roasted fall veggies and cheeses to meats and seafood.
As much as it is loved, cooking risotto has a reputation for being tedious. Sure, it’s a delicate process that requires some attention to detail, but it’s worth mastering. We promise!
Step 1: In a large saucepot, heat 5 to 6 cups chicken stock and keep at a steady simmer.