Traditional risotto is simple in its ingredients—rice, broth, wine and spices—but cooking it can be frustrating, since it requires constant stirring and the slow addition of liquid. This version pares down the process to two steps, and is just as tasty.
- Heat the oil in a large skillet over medium heat. Add the onion, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and cook, stirring, for 1 minute.
- Add the rice and cook, stirring, for 1 minute. Add the wine and simmer until absorbed, 5 to 7 minutes. Add the broth and simmer, stirring occasionally, until the rice is tender and creamy and the broth has been absorbed, 18 to 20 minutes. Stir in the Romano. Serve with additional Romano, if desired.
Video: Risotto | Basics with Babish
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