Chef Anne’s Risotto-Without-a-Recipe

Name: Chef Anne’s Risotto-Without-a-Recipe
Yield: serves: 4 to 6
Ingredients: Extra virgin olive oil; 2 onions, cut into 1/4-inch dice; Kosher salt; 6 to 7 cups chicken stock (see page 85); 2 cups Arborio or Carnaroli rice; 2 cups dry white wine; 1/2 to 3/4 cup freshly grated Parmigiano; 2 tablespoons unsalted butter

December 9, 2011

If you wheel your grocery cart down the rice aisle, you will not find “risotto.” Risotto is not a type of rice—it’s a method used for cooking Arborio or Carnaroli rice. And once you learn how to make risotto using my Risotto-Without-a-Recipe method, you’ll be able to make any kind of risotto simply by adding ingredients and flavorings to this basic technique.

Recipe notes

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