To me, Risotto isn't as hard to make as you might think. If you can find Carnaroli rice, it's my favorite (otherwise use Arborio). The key to making Risotto is to keep your chicken stock hot, have everything ready to go, and don't answer the phone or surf the internet. Yes, stirring is involved, but the reward is a creamy rice, beautifully flavored with white wine, Parmesan and just a little butter for extra creaminess. I use this to serve with Osso Bucco or Braised Short Ribs.
Prep Time 10 minutes minutes
Cook Time 40 minutes minutes
Total Time 50 minutes minutes
Recipe source: Food Network