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Risotto also has a reputation for being fussy and time-consuming. It's true that once you start cooking, it does require a fair amount of attention, but it doesn't take more than a 30 minutes to make. In fact, true Italian cooks will tell you that risotto should take no more than 18 -19 minutes from start to finish. One of our chefs in culinary school made us time him, and sure enough, his risotto was done in exactly 18.5 minutes every single time!

Equipment: Have ready a dutch oven or other heavy bottomed pan, a spoon or spatula, a ladle, a pot for the broth/stock, and a serving dish (or dishes).

Ingredients: At its most basic, risotto has two ingredients: rice and stock. Spices, additional ingredients, and wine are extras - flavorful extras that we wouldn't recommend going without, but extras none the less!

For the rice, look for arborio, carnaroli, or vialone nano. These are all short-grained rices with a high starch content. If at all possible, buy rice that's been vacuum packed, which has a better chance of being fresh.

The stock or broth should be light, well-seasoned, and most importantly, warm. Before you even start the risotto, put a pot of stock over low heat. You don't want it to be boiling, but you should see steam coming off the surface.

Make sure all your other ingredients are prepped and ready to go. Once you start risotto, it's like a train that needs to keep going. You won't have time to stop and chop up extra ingredients or search for an additional spice.

Steps for Basic Risotto: The ratio of rice and stock for a standard risotto is 2 cups of rice to 6-8 cups of stock. How much liquid can depend on how old the rice is and your personal preference.

Step 1 - Soffrito: This is the flavor base of your risotto. It almost always includes onions, but you can add any other aromatics or ingredients you desire! Sauté these ingredients in a healthy amount of butter (which is traditional) or olive oil over medium-high heat until the onion is translucent and beginning to break down.

Step 2 - Tostatura: Pour the rice into the soffrito and stir until every grain is coated with fat. (Add more fat if needed - this is not the time to skimp!) Continue stirring the rice until the edges are just barely beginning to change color but the center is still opaque.

Step 3 - Deglaze (optional): Deglazing the pan at this point isn't strictly necessary, but a splash of white wine will add another layer of flavor and help lift up any bits that have caramelized to the pan. Use a 1/4 cup or so of wine, and simmer until the wine has completely reduced and the pan is nearly dry.

Step 4 - Cottura: Begin incrementally adding the broth (warm broth!) one ladle at a time. Wait to add another ladle until the liquid has been almost completely absorbed by the rice. This gradual addition of liquid is key to getting the rice to release its starch and create its own delicious sauce, so don't rush this step! Ideally, you want to use just enough broth to cook the rice and no more.

Begin tasting the rice after about 12 minutes to gauge how far it's cooked. Add salt and other seasonings as needed. The risotto is ready when the rice is al dente (when it still has a bit of chew) and it has the consistency of thick porridge. If you run your spatula through the risotto, the risotto flow slowly to fill in the space.

Step 5 - Mantecatura: As a final step, add one more ladle of broth along with one or two tablespoons of butter and/or a cup of cheese to enrich the risotto.

Serve the risotto immediately! The longer it stands, the more the starches will set and you'll lose the creamy silkiness.

What's your favorite kind of risotto?

More on risotto from our archives:
• Spring Lemon Risotto with Asparagus and Fiddlehead Ferns
• Caramel Risotto
• How to Make Risotto in a Rice Cooker
• Good Question: Brown Rice Risotto

(Images: Nina Callaway, Faith Hopler, and Sara Kate Gillingham-Ryan for the Kitchn)