Even for someone who considers the kitchen their favorite place, when I hear the word “risotto” I think “fussy”. My attempts in the past had proven to be marginal at best, with a tendency to overcook and end up with mushy rice that could only be saved by turning them it into risotto balls.
I resolved to try again, and find a foolproof method for making great risotto without a lot of stirring, or thinking. I stumbled upon an article from Cooks Illustrated that employed a different technique that I’ve now played around with for a week, and tweaked to my liking. And in the meantime, I’ve also created a roasted fennel and spanish olive relish to top it with that hits all the right notes.