I Tried Ina Garten’s Easy Risotto—No Constant Stirring Required

If you’ve ever watched Top Chef, MasterChef, Chopped, or similar cooking competition shows, you know that there’s almost guaranteed to be drama ahead if a chef decides to make risotto.

I Tried Ina Garten’s Easy Risotto—No Constant Stirring Required. If you’ve ever watched Top Chef, MasterChef, Chopped, or similar cooking competition shows, you know that there’s almost guaranteed to be drama ahead if a chef decides to make risotto. At their core, risotto recipes are quite humble, calling for rice, broth, aromatics (often some type of onion and garlic), and optional mix-ins like cheese, vegetables, wine, and meat. And they don’t take all day; most risotto recipes can be on the table in 30 minutes or so. The plot thickens when you consider the technique and the timing, though. Traditional risotto recipes start by sweating the aromatics, then toasting the rice, and finally adding just enough warm broth to cover the rice in the pot. From there, you’ll stir the rice until it absorbs most of the broth and plumps up, and repeat...