to just pour all the bloody stock into the risotto at once??????

[meladeso]

Gaaaah!

(I may have been drinking the wine that's in the risotto)

sits back and waits for user to user-splain to me why this makes my pie Not Real English Pie

Do what I do and get dh to make it. Faff free and you can get as pissed as you like 😁

I make risotto in my instant pot, after the wine has reduced I pour the stock in, stir once, whack the lid on, seal and about 15 minutes later I have risotto - I haven't got the patience to stir for ages. Not sure my two year old would let me anyway!

Definitely you have to pour and stir. Pour a glass if wine, add it to the rice, pour another one, then slowly slowly drink the wine while absent mindedly adding the stock to the risotto and watching Netflix on your phone and telling people to leave you alone to cook because risotto is really really really hard omg.

You know, the traditional Italian way.

Wow! I ate it, and came back to masses of posts!

It was ok, and I am indeed now quite pissed, having done it"properly".

And I did quite enjoy it as some PP have said, but I am curious enough to try it all in or in the oven, or all.the other things people mentioned .

Have had a good laugh at lots of these comments, thanks!

My risotto never goes creamy even when I spent 30 minutes stirring, so I just pour it all in and add grated cheese to make it creamy.

I love instant pot risotto! So easy and just bloody lovely.

last risotto i made was in the Instant pot.....probably one of the nicest I have ever made.

I am happy to shut myself in the kitchen though should the need arise for 45 mins pretending to do a traditional risotto.

...actually cannot believe I did not think of that excuse.

Make it in the pressure cooker- half the time, two thirds the liquid in one go and no stirring at all!

Dh is Italian and he pours the whole lot in at once. His risotto is really good. Try carnaroli rice. Better than arborio for risotto.

Except my grains don't stick, my risotto is naturally creamy and has authentic heritage. User 148...... I think you simply don't understand Agas.

I save my parmesan rinds and add those when the risotto's cooking (with a lot of liquid) and they certainly add to the flavour.

All in, and yes to parmesan rind in too! Enjoy your vino

All that faffing with stirring and adding stock puts me off making it. And I love risotto. I might give that oven baked one a go.

I've not RTWT but I once worked as a nanny for an Italian couple, they came from very different parts of Italy. The mum used to stir all the time and add stock, ad the dad used to pour it in and leave it. Each said their way was the best/tastiest. not helpful

i take it a bit further and stick it all in a pressure cooker

Oh and I'm a stirrer in the risotto stakes. But presumably mine won't be right because I'm not making it in my Nonna's cast iron pan. Or something.

I love risotto but can't be bothered with the faffing hence have made it only once and it was rubbish. I'm going to try the 'throwing it all in at once' or 'bung it in the oven' approaches. They can't be worse than my previous attempt.

Wow. What a serious and silly risotto debate all at once.

Surely baked 'risotto' = savoury rice pudding?! I think if you are going to wang all the stock in at once, make sure your rice had been rinsed really well as to not get too gloopy and starchy.

Risotto is my favourite thing to make, I like the stirring, I like drinking wine while I do it too. I wonder how restaurants really do it though I mean surely chef doesn't stand there for 20 minutes?

Oven baked risotto is really good OP. Made it tonight infact!

I stir. It only takes 20 mins or so. I don't stir constantly so do some kitchen jobs at the same time, but ladle in hot stock a bit at a time and give a good stir after each ladle. Always lovely and creamy.

Agree with PPs - you so need an Instant Pot (can you tell what I got for Christmas?!)