This was a delicious, creamy risotto, but definitely a high fat dish. Start checking rice about 15 minutes after the first water addition the grains should be tender but not mushy, with a slightly firm center that doesn’t leave a chalky residue between your teeth after tasting. You may not need all of the hot water, but the finished texture should be more of a liquid than a solid. Gradual absorption and constant agitation are key to encouraging starches to release from risotto, creating its trademark creamy consistency. It should take 2–3 minutes for each addition to be absorbed if things are moving faster than this, reduce heat to medium-low. ![]() Reduce heat to medium, then add hot salted water to rice in ¾-cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and suspended in a fluid, not-too-thick creamy liquid, 25–30 minutes. Bring to a simmer and cook, stirring occasionally, until wine evaporates, about 2 minutes. (Coating grains with oil before adding any liquid helps the rice cook evenly so that the outside does not become mushy before the center is tender.) Add wine and another pinch of salt. Cook, stirring constantly, until grains are translucent around the edges and make a clattering sound when they hit against the pot, about 5 minutes. ![]() Step 3Īdd rice and stir well to coat with oil. Taste onion if it’s still firm at all, add a splash of water and continue to cook until meltingly soft. Add ½ cup water and cook, stirring often, until water evaporates and onion is sizzling in oil and tender, about 5 minutes. Add onion and a pinch of salt and cook, stirring often, until onion is translucent and starting to soften, 6–8 minutes. Bring to a boil, then reduce heat to medium to maintain a bare simmer.
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