📝 About This Recipe
This comforting Italian classic is the ultimate 'hug in a bowl,' specifically tailored to please even the pickiest of young palates. By using a gentle stirring technique, we coax the natural starches out of the Arborio rice to create a velvety, naturally creamy sauce without the need for heavy cream. The rich, nutty depth of aged Parmesan cheese melds with a hint of butter to create a savory masterpiece that is both sophisticated for adults and approachable for kids.
🥗 Ingredients
The Base
- 1.5 cups Arborio Rice (do not rinse the rice)
- 4 tablespoons Unsalted Butter (divided into two 2-tbsp portions)
- 1 tablespoon Extra Virgin Olive Oil
- 1 large Shallot (very finely minced so it 'disappears' for kids)
- 1 Garlic clove (peeled and left whole to infuse flavor, then removed)
The Liquid Gold
- 5 cups Low-Sodium Chicken or Vegetable Stock (kept warm in a separate pot)
- 1/2 cup Warm Water (kept on standby if more liquid is needed)
- 1/2 teaspoon Sea Salt (adjust to taste based on stock saltiness)
The Finishers
- 1 cup Parmigiano-Reggiano (freshly and finely grated)
- 1 tablespoon Fresh Chives (finely snipped for a mild onion flavor)
- 1/4 teaspoon Lemon Zest (optional, for a bright finish)
👨🍳 Instructions
-
1
Place your stock in a medium saucepan over medium heat. Bring it to a gentle simmer, then turn the heat to low to keep it hot throughout the cooking process.
-
2
In a wide, heavy-bottomed pot or a high-sided skillet, melt 2 tablespoons of butter with the olive oil over medium-low heat.
-
3
Add the minced shallot and the whole garlic clove. Sauté for 3-4 minutes until the shallot is translucent and soft, but not browned.
-
4
Add the Arborio rice to the pot. Stir constantly for 2 minutes to 'toast' the grains. Look for the edges of the rice to become translucent while the center remains white.
-
5
Remove and discard the whole garlic clove; it has now done its job of flavoring the oil and rice.
-
6
Add your first ladle (about 1/2 cup) of the warm stock to the rice. Stir gently but frequently with a wooden spoon.
-
7
Wait until the rice has absorbed almost all the liquid before adding the next ladle of stock. You should see the spoon leave a clear path on the bottom of the pan.
-
8
Continue this process, adding one ladle at a time and stirring. This 'agitation' is what releases the starch to make the dish creamy.
-
9
After about 18-20 minutes, taste the rice. It should be 'al dente'—tender but with a slight, firm bite in the center.
-
10
When the rice is cooked to your liking and the consistency is slightly loose (it will thicken as it sits), remove the pot from the heat.
-
11
Add the remaining 2 tablespoons of cold butter and the grated Parmesan cheese. This is called 'mantecatura' in Italian.
-
12
Beat the butter and cheese into the rice vigorously for 30 seconds to create a silky, glossy finish.
-
13
Cover the pot and let it rest for 2 minutes. This allows the flavors to settle and the texture to become perfect.
-
14
Give it one final stir, add a pinch of salt if needed, and spoon into warm bowls.
💡 Chef's Tips
Always keep your stock simmering; adding cold stock to hot rice shocks the grain and stops the cooking process. Use a wide pan rather than a deep pot to ensure even heat distribution and better evaporation. Don't over-stir; you want to agitate the rice to release starch, but stirring constantly for 20 minutes can make the rice gummy. If the risotto gets too thick before serving, stir in a tiny splash of warm stock or water to loosen it back to a 'wavy' consistency. For a hidden veggie boost, you can stir in 1/2 cup of smooth cauliflower puree at the same time as the cheese.
🍽️ Serving Suggestions
Serve with a side of roasted honey-glazed carrots for a sweet and savory balance. Top with crispy pancetta or bacon bits for an added salty crunch that kids love. Pair with a simple side of steamed peas or broccoli florets. Serve alongside a small piece of roasted chicken or pan-seared salmon. A glass of sparkling apple cider makes this feel like a fancy 'grown-up' dinner for the little ones.