I would disagree, it is more a recipe of contemplation, or if you are me, it's all about having a Zen moment. You have all the ingredients to hand before you start so that you don't have to leave the hob for the 30 minutes it takes to make.
You're world is your deep saute pan (which will need a lid) and your ingredients.
25 grams of salted butter
10 mls of good olive oil
1 medium onion, chopped
2 cloves of elephant garlic, chopped
6 grams of marjoram (or oregano, parsley or thyme), chopped
250 grams of arborio rice
approximately 1 litre of liquid (normally in the form of a good vegetable, chicken or fish stock)
On a medium heat and in the deep pan mentioned above, melt the butter along with the olive oil. Add the onions, garlic and chopped herbs until the onions start to turn translucent.
Add the rice and mix in with the herby onions until well coated. Slowly, at about a cupful at a time, add your liquid, stirring continuously. This is where you get to your Zen contemplative mode, as the liquid is absorbed into the rice, you start to automatically top up the liquid. If you aren't careful, you will have cooked your rice without realising the time has passed.
If you are adding vegetables (for an asparagus risotto, for example) you need to add these after two thirds of your liquid has been absorbed.
Turning the heat slightly lower, continue the process as before the vegetables were added, and use half the remaining liquid. Then, add all the remaining liquid and cover with your lid. Checking every few minutes, but if the heat is turned to its lowest setting, this should provide sufficient time to just cook the vegetables int he remaining cooking time, of about six or seven minutes.
The rice should have just a little "bite" remaining.
Just before serving, you may add your grated hard cheese of choice if you wish, but this creamy, simple risotto is good on its own.
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