Risotto has a reputation. It’s the dish that sends “Top Chef” contestants home. It’s the meal that seasoned chefs, decorated with Michelin stars, have fumbled under pressure. It’s also a dish that, when done well, feels like an accomplishment — one you can achieve in your own kitchen.
Back in 2023, I wrote a piece titled "Making risotto is so much easier than you think." I still stand by that claim, but I want to refine it. Risotto isn’t difficult in the way that, say, laminated pastry is difficult. But it’s not as simple as boiling water, either. It requires attention, patience and a willingness to stay present at the stove.
