Baby’s first risotto (and some tips on making this dish)

COMMENTARY

Hurrying through a recent grocery store trip, I accidentally picked up a package of arborio rice instead of my usual basic bag of white rice. Arborio, a short-grain starchy rice, is traditionally used to make risotto — a dish that I’ve enjoyed countless times but never tried to cook myself.

Risotto is infamous for being finicky, requiring the cook’s undivided attention for constant stirring and possibly a small sacrifice to the kitchen gods to ensure al dente grains and a creamy texture.

Armed with the bag of rice and a deep-seated hatred for waste (and returning items), I decided to finally take a stab (or a stir) at making risotto at home.

Miracle of miracles, my efforts paid off with a tasty dish. The picture of myself feverishly stirring a skillet full of rice, sweat pouring off my brow? Didn’t happen. Instead, I sipped on a glass of wine, watching my latest trashy TV obsession, giving the grains a stir every now and again. Here are a few things I learned along the way:

It’s not THAT fussy

Risotto isn’t a dish to leave on the stove while folding laundry — but it doesn’t need constant supervision. I poured my (warm) broth, gave it a good stir, and checked in regularly for another stir. Another ladle of broth was added if the pan liquid appeared to be on the verge of evaporating completely.

Go with your tastebuds

Don’t rely on the amount of broth left in your pot to indicate whether the risotto is finished. Instead,