Risotto is a rice. Arborio most common. Gluten-free.

Tried making risotto for the first time. With guests. Not the best idea. Did lots of research. Baking it. Parboiling it. Bottom line. You really have to stand there and stir it.

Make it with just vegetables or scallops or lobster or shrimp. Mushrooms a must.

Martha Stewart and others have baked risotto recipes. Jason Santos says to parboil it for 9 minutes, then sauté it in a fry pan with wine and broth. Lidia Bastianich says ratio 3 cups liquid to 1 cup rice. Alfred Portale says 4 to 1.

What is true for all is that the Italian arborio rice absorbs the flavor of any liquid used. So, that’s really important. Chicken broth and a very good dry white wine.

Vegetable broth doesn’t work well.

Creamier ingredients like mascarpone cheese will help the consistency. And cream itself.

Lemon juice or zest at the end brightens the taste. Many spices necessary.

It’s a lot of work. Not worth it. I really don’t like risotto that much.