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BA’s Best Risotto

6 Ratings
Published March 2019
Ingredients
1 Tbsp. kosher salt, plus more
6 Tbsp. extra-virgin olive oil
½ large white onion, finely chopped (about 1½ cups)
2 cups carnaroli or Japanese sushi rice
1 cup dry white wine
5 Tbsp. unsalted butter, cut into pieces
7 oz. finely grated Parmesan (about 1¾ cups), divided
Freshly ground black pepper
Recipe Preparation
Combine 1 Tbsp. salt and 10 cups water in a medium stockpot. Bring to a very bare simmer over medium heat.
Meanwhile, heat oil in a 6-qt. Dutch oven over medium. Cook onion and a pinch of salt, stirring frequently, until onion is translucent and starting to soften, 6–8 minutes. Add ½ cup water
and cook, stirring often, until water evaporates and onion is sizzling in oil and completely tender, about 5 minutes. (Adding the water allows the onion to cook gently and thoroughly without
taking on any color.) Taste onion; if it’s still firm at all, add another splash of water and continue cooking until meltingly soft.
Add rice and stir well to coat with oil. Cook, stirring constantly, until grains of rice are translucent around the edges and they make a glassy clattering sound when they hit the sides and
bottom of pot, about 5 minutes. Coating the grains with oil before adding any liquid helps the rice cook evenly so that the outside does not become mushy before the center is tender. Add
wine and another pinch of salt. Bring to a simmer and cook, stirring occasionally, until wine is completely evaporated, about 2 minutes.
Reduce heat to medium, then add hot salted water to rice in ¾-cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and
surrounded by fluid, not-too-thick creamy suspension, 25–30 minute. It should take 2–3 minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to
medium-low. Gradual absorption and constant agitation are key to encouraging the starches to release from the risotto, creating its trademark creamy consistency. You may not need all of
the hot water, but err on the side of soup rather than sludge. The finished texture should be more of a liquid than a solid. Start checking the rice after about 15 minutes; the grains should
be tender but not mushy, with a slightly firm center that doesn’t leave a chalky or bitty residue between your teeth after tasting. Do not overcook!
Remove pot from heat, add butter, and stir until melted. Gradually add 1¼ cups Parmesan, stirring until cheese is melted and liquid surrounding risotto is creamy but very fluid. Stir in more
hot salted water if needed to achieve the right consistency. Taste and season w
Divide risotto among warm bowls. Top each with a grind of pepper. Serve with
Toppings
BA’s Best Risotto Parmigiano is good enough to serve on its own, but it’s also an excellent canvas for a whole host of toppings. Here are a few options we love, for whatever season you’re
in.
Photo by TED + CHELSEA CAVANAUGH, Food Styling by Simon Andrews
Spring: Buttered Sugar Snap Peas with Mint
Heat 4 Tbsp. unsalted butter in a large skillet over medium until foaming, abo white and light green parts of 5 scallions, season with kosher salt and
freshly ground black pepper, and cook, stirring occasionally, until scallions a 1 lb. sugar snap peas (trimmed, cut in half lengthwise),
season again, and cook, tossing occasionally, until crisp-tender, 2–3 minutes. R cup sliced mint leaves. Spoon peas and any pan juices onto BA’s Best
Risotto.
Photo by TED + CHELSEA CAVANAUGH, Food Styling by Simon Andrews
Summer: Burst Cherry Tomato Sauce
Heat 2 Tbsp. unsalted butter and 2 Tbsp. extra-virgin olive oil 4 crushed garlic cloves, season with kosher salt and freshly
ground black pepper, and cook, stirring occasionally, until garlic is aromatic a 2 pints cherry tomatoes and increase heat to medium-high. Cook,
tossing frequently and pressing down on tomatoes with a wooden spoon to en ½ tsp. red pepper flakes and toss to combine. Taste and
season with kosher salt and freshly ground black pepper, if needed. Spoon tomatoes and pan sauce onto BA’s Best Risotto. Drizzle with oil.
Photo by TED + CHELSEA CAVANAUGH, Food Styling by Simon Andrews
Fall: Browned Mushrooms with Thyme
Heat ¼ cup extra-virgin olive oil in a large skillet over medium-high until shim (such as shiitake, crimini, or maitake, trimmed, caps torn into 2" pieces) and
cook, tossing occasionally, until they begin to soften and release some liquid, 3 freshly ground black pepper and cook, tossing occasionally,
until deeply browned and tender, 8–10 minutes. Add 5 crushed garlic cloves and cook, tossing occasionally, until garlic softens and
butter is golden brown, about 3 minutes more. Remove from heat and add . Toss to coat, scraping up any browned bits from surface of
pan. Pluck out thyme sprigs. Spoon mushroom mixture onto BA’s Best Risotto.
Photo by TED + CHELSEA CAVANAUGH, Food Styling by Simon Andrews
Winter: Lemon and Chives
Stir finely grated zest of 2 lemons, ½ cup thinly sliced chives, and 5 Tbsp. extra-virgin olive oil in a small bowl; season with kosher salt and freshly ground black pepper. As soon
as BA’s Best Risotto is done, stir in 3 Tbsp. fresh lemon juice. Spoon lemon-chive mixture onto risotto.

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