Relax, It's Just Risotto
Hey there! Welcome to my new column, “Relax, It’s Just …” (fill in the blank). Every month I’ll share a new recipe, something that many people feel intimidated about making at home, and demystify the pants off of it. There will be detailed instructions, but written in language that even a novice cook can easily understand, and lots of tips so that you will feel confident and end up successful. And step-by-step photos so you can see what is supposed to be happening when. The goal of this “Relax” column is to help you become more comfortable in the kitchen, and I would love to hear what dishes you’d like to conquer. No judgments here! Just the pleasure of learning to be a more self-assured cook.
We start with risotto. If this is a dish that makes your palms sweaty, well, you are in robust company, and that’s why it’s our kickoff recipe. "Do I have to stir it all the time? How much broth do I add, and when? What kind of rice do I use?" Read on. You will be making a perfect risotto in no time.
Risotto is comfort food, a rice-based dish that is silky, chewy and creamy, satisfying and elegant all at the same time. Risotto hails from Italy. Most people first experience risotto at a restaurant and imagine that making it is not a simple matter. No matter how many times someone reassures you that risotto is not at all hard to make, not nearly as time-consuming or tricky as you might think, you won’t believe it until you’ve tried it yourself. Once you’ve gotten the hang of risotto, it becomes like a blueprint or a sport of sorts, and then the possibilities are unlimited.