How do I make risotto without stirring for an hour?

Stirring releases starch from the rice, and that starch is what makes risotto creamy without cream. But it does not need to be continuous — regular, firm stirring achieves the same thing with a fraction of the effort.

What you'll need

• Risotto rice — arborio or carnaroli
• Hot stock
• Onion or shallot
• Butter
• Parmesan
• White wine (optional)

Step by step

1. Use proper risotto rice.Arborio or carnaroli. Long-grain rice will not release the starch that makes risotto work — this is not a substitutable ingredient.
2. Keep the stock hot in a separate pan.Cold stock stops the cooking each time you add it, which lengthens the whole process and gives uneven grains.
3. Soften the onion gently first.Soft and translucent, not coloured. Browned onion changes the character of the dish.
4. Toast the rice for a minute.Stir it in the fat until the grains look glassy at the edges. It helps them hold their shape rather than collapsing.
5. Add wine and let it absorb.Optional, but the acidity balances the richness. Let it cook away before the stock starts.
6. Add stock a ladle at a time.Enough to just cover. Stir until mostly absorbed, then add the next. Roughly 18-20 minutes in total.
7. Stir regularly, not constantly.Every 30 seconds or so, firmly. That is enough to release the starch. Constant stirring is tradition rather than necessity.
8. Beat in cold butter and cheese off the heat.This is the step that makes it creamy. Off the heat, add cold diced butter and grated parmesan, and beat hard for thirty seconds. Cover and rest for two minutes.

Tips

• Risotto should be loose enough to spread slowly on the plate, not stand up in a mound. Add a last splash of stock if it is too stiff.
• Taste the rice rather than trusting the time. It should be tender with the slightest firmness at the centre.
• Leftover risotto makes excellent arancini — chilled, rolled into balls around a piece of mozzarella, crumbed and fried.

Common mistakes

• Using long-grain rice — It does not release the starch risotto depends on. The result is rice in stock, not risotto.
• Adding all the stock at once — The rice boils rather than gradually releasing starch, and the texture is loose and separate.

Questions people ask