Risotto is so easy to make…. Really.
It is my go-to method for a quick, one-dish dinner and always to use up leftovers.
Don’t let other opinions intimidate you – it’s simple.
And you don’t have to stir constantly….
Green garlic is immature garlic, pulled before the cloves form. It looks like a green onion. Substitute green onions, sliced the same and 2 cloves garlic, minced.
Risotto should thick but not stiff – there will still be visible liquid. It will thicken up very quickly after being removed from heat..