It turns out we've all been cooking risotto the wrong way.
On a trip to Milan, we learned that risotto does not require the constant vigilance and uninterrupted stirring we thought it did. No slow simmer. No gently ladling in broth over and over again.
In this recipe from our book"Cook What You Have," which draws on pantry staples to assemble easy, delicious meals, we add half the liquid early and depend only on brisk intermittent stirring. That's enough to agitate the Arborio rice and release its starch, thickening the cooking liquid and producing the creamy consistency that's the hallmark of great risotto.
People are also reading… Sun-dried tomatoes are added at the end for a splash of color and tangy sweetness, while Parmesan cheese lends umami and subtle nutty flavor.Risotto with sausage and sun-dried tomatoes Start to finish: 40 minutesIn a medium saucepan over medium, bring the broth and 2 cups water, covered, to a simmer. Reduce to low to keep warm.
To the same large saucepan over medium, add the remaining 1 tablespoon oil and heat until shimmering. Add the onion and ¼ teaspoon salt; cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring constantly, until the grains are translucent at the edges, 1 to 2 minutes. Add 3 cups of the hot broth mixture and bring to a boil over medium-high.
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