It turns out we’ve all been cooking risotto the wrong way. On a trip to Milan, the cooks at Christopher Kimball’s Milk Street learned a lightning-fast risotto that does not require constant vigilance and uninterrupted stirring.
2 tablespoons extra-virgin olive oil, dividedKosher salt and ground black pepper⅓ cup finely chopped fresh flat-leaf parsley OR basilIn a medium saucepan over medium, bring the broth and 2 cups water, covered, to a simmer. Reduce to low to keep warm.
In a large saucepan over medium, heat 1 tablespoon oil until shimmering. Add the sausage and cook, breaking it into small pieces, until no longer pink and starting to brown, 5 to 6 minutes. Using a slotted spoon, transfer the sausage to a small bowl; set aside. To the same large saucepan over medium, add the remaining 1 tablespoon oil and heat until shimmering. Add the onion and ¼ teaspoon salt; cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring constantly, until the grains are translucent at the edges, 1 to 2 minutes. Add 3 cups of the hot broth mixture and bring to a boil over medium-high.
Cook, adding ¼ cup of the broth at a time, until the rice is al dente and loose but not soupy, another 8 to 10 minutes. You may not need all of the broth. Stir in the sausage and accumulated juices along with the sun-dried tomatoes; cook, stirring occasionally, until heated through, about 1 minute. Off heat, stir in the parsley and Parmesan, then taste and season with salt and pepper. Serve sprinkled with additional Parmesan.The Associated Press is an independent global news organization dedicated to factual reporting. Founded in 1846, AP today remains the most trusted source of fast, accurate, unbiased news in all formats and the essential provider of the technology and services vital to the news business. More than half the world’s population sees AP journalism every day.
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