Why This Recipe Works
After extensive testing, we learned that traditional risotto recipes are not sacred and can be simplified. For example, while Arborio is the preferred rice, other japonica-type varieties, such as Japanese short-grain rice and California-grown medium-grain rice, can be used in a risotto recipe. Also, the traditional method calls for hot liquid to be added to the rice about half a cup at a time. This requires constant stirring to keep the fairly dry rice from scorching. To save work, we found that we prefer a deluge-then-stir method that starts out with a lot of liquid. When the pot dries out, the remaining liquid is added in small increments.