The only risotto I’ve eaten was made in fine restaurants. Although I always loved eating it. I’d never made it myself.
I’ve been binge watching lots of cooking shows. One episode of Master Chef Junior had Joe Bastianich demonstrating how to make risotto. Then I found a video of his mother Lidia Bastianich at Harvard demonstrating the science behind the cooking of risotto at a public lecture on Science and Cooking. I watched them and felt confident but upon a second look I heard that you use 1/4 c of wine not the one cup I thought I heard. Good thing I watched again.
You need the Arborio rice to begin with so I bought the correct ingredients (except I did not have a hunk of Grana Padano cheese and used some Parmesan to finish it) cook with wine you would drink, no cooking wine.
The best 22 minutes I’ve spent in a long time, and standing at the stove stirring constantly wasn’t difficult. Can’t wait to make it again.
Sautéed mushrooms separately 
looks like you made a great tasting dish
I think it will be even better with practice but it was delicious
🙂
Looks amazing! I am coming for dinner as soon as Covid is over!!
I can’t wait to cook it for you!
My husband and I were talking about risotto just the other day. I’ve only made risotto once. It was in 2009, when my first child was a newborn. For his first few months, he always napped for about 30 minutes between 5:30 and 6. But then he stopped, and then I had two more babies, and I have literally never had 22 minutes of continuous, uninterrupted time at the stove since! One day…
Something to look forward to. Maybe one of the the kids can help stir? And stir. And stir.
Looks wonderful!
Thsnks Pam. It was really good.
It looks delicious. Great job!
I’ve never made it before, but it sure does look delicious!
You’ll be stirring it up in no time at all
Well it looks delicious. If I ever made it I would skip the wine because I don’t like wine, therefore I don’t usually have win in the house.
Bought it especially for the recipe cause it’s white and all I ever would have here would be dry red
I’ll take a helping, thank you. There’s something comforting about standing at the stove stirring.
Yes it was lovely and I look forward to doing it again.
I’m impressed! I’m too nervous to make it.
I’ve always been a bit intimidated by the idea of making risotto … but this inspires me and I want to give it a try. Love the step by step photos. I buy those tiny bottles of white wine (come in a four pack) for cooking purposes.
Love risotto. Years ago, I was working out on a treadmill at the Seminole Hotel in Florida while watching the hotel chef cooking their signature risotto on TV. I almost fell of the treadmill when I saw him add a half a cup of butter to finish the dish! It was crazy!
Can only imagine the calorie count. I finished with about a tablespoon. Wow that’s a lot of butter you witnessed snd while exercising. Thanks for writing today.