Quick Risotto
Quick risotto turns out a reasonable version of the classic in about ten minutes, which makes it useful on a night with no time to stand at the stove. The trick is to skip the slow ladling. You toast arborio rice in butter, add all the boiling stock at once, then cover the pot and let the residual heat finish the grains off the burner.
Instructions
Measure out the stock, using twice as much stock as dry rice, for example 2 cups of stock for 1 cup of rice. Pour it into a pot, set it over strong heat and bring it to a boil.
Put a second pot over strong heat and add some butter. Wait until the butter has melted.
Add the rice to the melted butter and stir it constantly with a wooden spoon. The butter will soon start to froth. Stir in any extra seasonings now.
By now the stock should be boiling. Pour it into the rice pot, taking care because a burst of hot steam will rise suddenly. Stir well so no rice sticks to the inside of the pot.
Cover the pot and switch off the heat. Leave it alone for 5 to 7 minutes, then serve.
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