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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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Adapted from an almost-no-stir recipe at Cook's Illustrated. Ingredients:
3 1/2 cups chicken broth or 3 1/2 cups seafood stock |
2 tablespoons butter |
1/2 medium onion, diced fine |
kosher salt |
1 medium garlic clove, minced fine |
1 cup arborio rice or 1 cup carnaroli rice |
1 large pinch saffron thread, crushed |
1/2 cup dry white wine |
white pepper |
1/2 cup grated parmigiano-reggiano cheese |
Directions:
1. Bring broth to a simmer in a small pot. Reduce heat to the lowest possible setting.
2. Melt butter in a heavy-bottomed pot or Dutch oven. Add onion and a big pinch of salt. Saute over medium-low heat until onion is soft and translucent but not brown, about 10 minutes. Add garlic and saute until fragrant, about 1 minute.
3. Increase heat to medium. Add rice and saffron and stir well. Cook, stirring every minute or two, until edges of rice are transparent, about 4 minutes.
4. Add wine and stir well. Simmer until liquid is absorbed and bottom of pot is mostly dry, about 5 minutes.
5. Add 1 1/2 cups hot broth and stir well. Simmer, stirring every 3-4 minutes, until liquid is absorbed and bottom of pot is mostly dry, 10-12 minutes.
6. Add more hot broth, about 1/2 cup at a time. Stir after each addition and cook until liquid is absorbed, about 3-4 minutes. It should take 3-4 additions of broth to get the rice cooked; it should still have just a hint of al dente bite in the center of each grain. (The rice can be held in a 350F oven for about 30 minutes after the third addition of broth if necessary.).
7. Season to taste with salt and white pepper; stir in Parmigiano and serve at once in warmed bowls.
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