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I feel like people find risotto intimidating.

Not like physically. That’d be super weird.

But, I think the idea of making a risotto seems like an intense undertaking.

Well, I’m here to tell you, it is not!

It may take a little bit of extra lovin’, but it’s not tough. In fact, it’s so simple, that I’m going to stop bullshitting and head right into the recipe.

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For this recipe, you need 5 ingredients: butter, a shallot (or onion), arborio rice, chicken broth, and parmesan cheese.

First, melt some butter in a pan with steep edges and add the diced onion or shallot. Cook until translucent, about 2 minutes.

Then add the rice and toast in the pan for about 3 minutes, until you see the rice become very slightly golden.

Deglaze the pan with 1/2 cup of dry white wine until it evaporates.

Now comes the part with the “little extra lovin'” I was telling you about.

Pour in about a cup of chicken broth into the pan and cook on medium heat, stirring consistently, until the rice soaks up all the moisture. Then repeat.

And repeat. And repeat…until all the chicken broth is gone.

You do not need to be standing over the stove, stirring constantly. I pour in a little broth, walk away, and come back 5 minutes later to give it a stir and see if i need to add more.

VIC TRICK: You’ll know when it’s time to add more when you drag your spoon thru the rice and it leaves a clear trail.

Once your last cup of broth is about 80% soaked, turn off the heat, add the parmesan cheese and mix until creamy and smooth.

AND JUST LIKE THAT YOU’RE DONE!

Incredible right?! And you can add literally anything to this to make it yours. Chicken. Peas. I’ve done crispy brussel sprouts in their before and it’s been AMAZING.

Or serve classically with seared scallops. YUM.

Play around with some different combos and share your faves!

Happy Eating!