The Thirty Minute Risotto Myth

We are often asked if you really have to stir risotto for the full thirty minutes. The answer, we will happily admit, is mostly no.

A good risotto does need attention. The rice needs to be toasted, the stock needs to be added in stages, and the final mantecatura - folding in butter and cheese off the heat - is non-negotiable.

But that 30 minute constant stir? Not required. The purpose of the stirring is to release starch and build creaminess. The same result can be achieved with occasional stirring and a good quality rice.

Our weeknight risotto is stirred about every two minutes for the 18 minutes of cooking. The finish - butter, cheese, a rest under a cloth - is what delivers the restaurant mouthfeel, not the exercise.