Of course I am being facetious. Risotto has a stigma of being on the menu of fancy restaurants, therefore it has to be complicated or difficult. Not so, and I am going to tell you how. First of all, we have to understand Risotto itself. It is a specific variety of rice that is grown in Italy, not as it is sometimes described as a pasta.

Risotto itself is the name of the dish, you start with Arborio rice. This is part of the confusion. When you go to the store you don’t find anything named risotto and you certainly don’t find it with the pasta noodles. As rice goes, a little goes a long way. I only see it in small packages.

The basic formula is aromatics, Arborio rice, chicken broth and parmesan cheese. Everything after that is optional. I am making shrimp risotto today.

In my opinion, the most important thing with risotto is mis en place. Because technique is really the only thing that makes the dish, everything needs to be prepared and in place so that you can focus on the cooking. It is not like you cannot look away but you better be close and paying attention if you want good risotto. I release the flavor in the shallot.

Put in the rice and brown it up a bit. So far, it is just like Rice-A-Roni. Now, to make risotto, add 1/2 cup of chicken broth and stir it in. Keep the mixture boiling until it is almost gone and repeat. Keep doing this until the rice is cooked. How do you know it is cooked? Taste it. As a guide, this 1 1/2 cup of rice used about 4 cups of liquid.

Proper risotto is slightly al dente, just like pasta. However, my wife prefers that all gone. I am fine either way so I try to go her way. Make it how you like. When the rice is cooked, I added cream and cheese and turned off the heat. I want it to be hot but I don’t want a lot of extra mixing after I add the dairy. That is it, you have made risotto.

End Your Programming Routine: Chef Keith Snow says that risotto is a secret restaurant joke. The patrons think that it is exotic dish that turns out to be premade and reheated rice. Sometimes we get disappointed because when order it, the dish doesn’t deliver as in your head. The nice thing about making at home is that you can make it how you want it. See, it wasn’t hard.